Thai rice with vegetables and peanut butter
- 150 g of basmati rice
- 2 carrots
- 80 g of peas (fresh or frozen)
- 2 eggs
- 1 tablespoon of Damiano organic roasted peanut butter
- 2 tablespoons of soybean sauce
- Coconut oil
Clean and peel the carrots, cut it into sticks.
Steam the peas for 5 minutes.
Beat the eggs with a pinch of salt and cook it for 2-3 minutes in a warm pan with one teaspoon of coconut oil, mix it often until you obtain scrambled eggs. Keep it on side.
Add in the same pan another teaspoon of coconut oil and cook over a moderate flame for 4-5 minutes, until it will be cooked but still crunchy. Add the peas and a pinch of salt. At the end, add also the eggs cooked before and turn off the flame.
Prepare a sauce in a bowl, put some peanut paste, soybean sauce and few tablespoons of water. It should be rather liquid.
Rinse the rice and boil it for 15 minutes (or as indicated on the packaging), drain it when it’s still al dente.
Sauté the rice with other ingredients on a high flame for 1-2 minutes, at the end add the sauce with peanut paste and soybean and mix well. As soon as the liquids will dry, serve the rice when it’s still hot.
If you like, you can add some onion, pak choi or chilli pepper to season the dish with the thai flavouring.