Thai Curry Fried Rice with Vegetables

Wash rice thoroughly under cold running water until the water becomes crystal clear.

Combine rice, water, and coconut water in a saucepan and bring to a rolling boil. Lower the heat to a low simmer, cover, and let it cook for 20-25 minutes or until the rice is tender and all the water has been absorbed.

Heat oil in a large skillet or wok over medium heat. Sauté the shallot until it becomes soft and translucent, taking about 3 minutes. Add garlic and cook for another 30 seconds, allowing its aroma to fill the air. Introduce red bell pepper, ginger, and lemongrass into the mix and let them cook for 3-5 minutes. Add curry paste to the mixture and blend it well with all the ingredients. Combine cooked rice with the curry-infused mixture, stirring until everything is well incorporated.

Transfer half of the rice mixture to one side of the skillet and crack eggs into the empty space. Cook the eggs until they are fully set and scrambled, taking about 3 minutes to achieve this. Mix the scrambled eggs with the rice mixture. Add frozen vegetables and stir until they are evenly distributed throughout the dish. Finally, pour in coconut milk to give it a rich and creamy texture.

Take the skillet off the heat source and garnish with Thai basil leaves.