INGREDIENTS

1. Basic Rice:
2. 1 tsp minced ginger
3. 2 minced garlic
4. pinch red chili flakes
5. 1/2 tsp honey
6. 3/4 cup long grain rice
7. 3/4 cup coconut milk
9. Finishing up the rice:
10. 1 carrot, peeled and grated
11. 1 cup broccoli florets, cooked and chopped in bite sized pieces
12. 1 green onion, chopped finely
13. 1/4 cup frozen green peas, thawed
14. 1 egg

PREPARATION

First, make the rice a day before so that you can chill it overnight and have it ready to toss together the next day!

In a saucepan, heat the oil over medium heat. Add the ginger and garlic, stirring, until the smell begins to waft through the air. Don't let the garlic brown though, or it will be bitter. Add the rice and allow to cook for about 1 minute. Stir in 3/4 cups water, honey, coconut milk, and salt. Cover and bring to a boil, then turn the heat down to low and allow to simmer for 20 minutes. No peeking!

Fluff with a fork before serving. Cool, then put in the fridge overnight.

In a non stick skillet over medium low heat, saute the grated carrot in a little vegetable oil until softened. Stir in the rice and cook, stirring, until the rice is warm. Add the broccoli, green onion, and peas, continuing to toss and stir until well mixed and warm. Push the rice mixture to the side, then add the egg to the pan. Stir the egg in the pan as it cooks, making sure that it's cooked through before pushing the egg into the rice and mixing everything together.
Serve immediately.