Thai basil ground veggie/beef coconut bowl

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Step 1

Grab the following tools: Foil Medium Bowl, Large Non- Stick Skillet, Sieve, Small Pot, Small bowl, Paper towels

Step 2

Wash and prepare vegetables and protein: Wash the pepper, onion, basil and cucumber. Cut pepper in half and remove stem and seeds. Slice into 1/4 inch strips. Peel, trim ends and thinly slice red onion. Pick basil leaves and tear into bite-sized pieces. Cut cucumber into 1/4 inch slices. Roughly chop cashew pieces. Drain ground veggie/beef and pat dry with paper towel.

Step 3

Cook Coconut Rice: Rinse and drain jasmine rice in a fine mesh sieve. Add rice to small pot (from brine) with 1.25 cups salted water and coconut oil.Bring to a boil then reduce heat and cover with a lid. Cook for 13-15 minutes or until grains are tender.

Step 4

Make the pickle: Combine pepper and shallot in a medium heat-proof bowl. In a small pot, combine 3 tbsp. water, 3 Tbsp white vinegar, 1 tsp sugar and a generous pinch of salt. Bring to a boil then pour over vegetables to taste. Mix well and set aside to marinate.

Step 5

Make the sauce blend: Combine 4 tsp. GF Soy Sauce, 2.5 tsp. Lime Juice, 2 tsp. White Vinegar

Step 6

Cook Eggs: Heat 2 tbsp. oil in a large non-stick skillet over medium-high. Once hot, crack eggs into skillet. • When whites begin to set, reduce heat to medium-low and cook for 3-4 minutes until whites are cooked through. Season to taste with salt and pepper. Set aside on a plate and cover with foto keep warm.

Step 7

Cook protein: Heat same skillet from eggs over medium-high. Once hot, add ground veggie/beef and use a wooden spoon to break it apart, cooking for 2-3 minutes, until it begins to brown.

Step 8

Season the protein: Add brown sugar, garlic and the following to taste: sauce blend, fish sauce, and red pepper flakes. Cook 1-2 minutes until sauce thickens and protein reaches an internal temperature of 165°F. Remove from heat and stir in half of the basil.

Step 9

Serve: Divide rice between serving bowls. Top with protein, eggs, and cucumber. Remove pickled vegetables from pickling brine and add to bowls. Garnish with basil and cashews.