Equipment
Ingredients
Aromatics and Fat
- 45 ml virgin coconut oil, solid or liquid depending on room temperature
- 10 g garlic, minced
- 10 g ginger, peeled and finely minced
Rice and Vegetables
- 400 g jasmine rice, cooked and chilled
- 150 g green beans, trimmed and cut into 2cm pieces
- 150 g baby bok choy, chopped, stems and leaves separated
Proteins and Seasoning
- 2 eggs, room temperature
- 30 ml soy sauce
- 15 ml lime juice, freshly squeezed
- 20 g scallions, thinly sliced
Nutrition (per serving)
Method
Measure out all ingredients. Ensure the chilled jasmine rice is broken up with wet hands into individual grains to prevent clumping during the fast-paced cooking process.
Heat a large wok or skillet over medium-high heat until the surface reaches approximately 190 degrees Celsius or 375 degrees Fahrenheit. Add 15ml of the virgin coconut oil. Crack the eggs into the hot oil and fry until the whites are fully opaque and the edges are lacy and crisp, about 2 minutes. Remove the eggs to a plate and set aside.
Add the remaining 30ml of coconut oil to the wok. Immediately add the minced garlic, ginger, and chopped green beans. Toss continuously until the aromatics are fragrant and the green beans turn bright green with slight blistering on the skin, about 3 minutes.
Introduce the cold jasmine rice and the separated bok choy stems into the wok. Use a spatula to press the rice flat against the hot surface for 30 seconds to toast, then aggressively toss. Repeat this pressing and tossing motion to coat every grain in the coconut oil until warmed through and slightly crisp, about 4 minutes.
Fold the delicate bok choy leaves into the wok. Pour the soy sauce and lime juice around the edges of the pan rather than directly on the rice to encourage caramelization. Stir vigorously until the liquid is absorbed and the leaves are just wilted, about 1 minute.
Divide the hot coconut fried rice between two shallow bowls. Crown each portion with a reserved crispy fried egg and garnish generously with sliced scallions. Ensure egg yolks reach an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit if serving to vulnerable populations.
Chef's Notes
- Virgin coconut oil imparts a distinct, floral tropical aroma compared to refined coconut oil. Ensure your pan is appropriately heated before adding the oil to prevent a greasy mouthfeel.
- To achieve authentic wok hei or breath of the wok at home, do not overcrowd your pan. If scaling this recipe up, cook in batches to maintain high heat.
- Day-old chilled rice is mandatory for fried rice. The starch retrogrades in the fridge, giving the grains the structural integrity needed to withstand high-heat tossing without turning into a paste.
- Separating the bok choy stems and leaves ensures even cooking. The dense stems need a head start with the rice, while the delicate leaves require only residual heat to gently wilt.
Storage
Refrigerator: 3 days — Store leftover rice and vegetables in an airtight container. Cook fresh eggs for leftovers rather than storing cooked eggs if possible.
Reheating: Microwave covered with a damp paper towel to re-steam the rice grains, or pan-fry in a touch of coconut oil until heated through.
