Skip the takeout and satisfy your Thai food craving with this healthy, coconut-loaded recipe.
3 scallions, root end removed
3 tbsp coconut oil
2 tbsp Fresno chilis, minced
kosher salt and freshly cracked black pepper, to taste
1/2 cup coconut milk
1 tbsp lite soy sauce
1/2 cup cashews, chopped
zest of 1 lime
1 10-oz bag frozen cauliflower rice, thawed
Heat a large sauté pan over medium-high heat. Place all of the shredded coconut into the pan and toast. Remove to a plate or platter and set aside.
Thinly slice the scallions and divide in half. Add 2 tablespoons of the coconut oil to the sauté pan and, when hot, add half of the toasted coconut. Toss to coat in the oil. Add the white parts of the scallions to the pan along with the minced pepper and cook for 2 to 3 more minutes. Season with salt and pepper. Add the cauliflower rice and cook for another 5 minutes until slightly caramelized.
Turn the heat down to medium, add the coconut milk and soy sauce, and bring to a simmer, stirring to coat the cauliflower rice. Place the coconut rice onto a platter and set aside.
In a large non-stick skillet, heat 1 tablespoon of coconut oil. When hot, add the eggs and cook over medium heat until the eggs start to set. Cover with a lid and cook until the whites have set but the yolk is still runny. Season with salt and pepper.
Remove the eggs from the pan with a spatula and place over the top of the rice. Garnish with the remaining toasted coconut and the scallions, chopped cashews, and the lime zest.
Sick of eating bland cauliflower rice from the supermarket's frozen section? Daphne Oz knows just how to spice up the healthy rice alternative: pull inspiration from around the world. Thanks to its coconut milk and toasted shreds of the nut, her recipe packs similar flavors as Thai food, and the Fresno chile kicks up the dish's heat. You'll even get a healthy dose of protein and good-for-you fats from its eggs and cashews, keeping you satisfied hours after you set the fork down.