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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 598 kcal
- Protein
- 12 g
- Carbohydrates
- 22 g
- Fat
- 28 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 955 mg
- Saturated Fat
- 20 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 186 mg
- Potassium
- 609 mg
- Calcium
- 168 mg
- Iron
- 3.0 mg
- Magnesium
- 68 mg
- Phosphorus
- 206 mg
- Zinc
- 1.3 mg
- Vitamin A
- 279 mcg
- Vitamin C
- 49 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 88 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.40 mg
- Niacin
- 1.4 mg
- Folate
- 108 mcg
- Water
- 367 g
- Alcohol
- 32 g
Sources: USDA FoodData Central
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.
Troubleshooting
Rice is clumpy and mushy instead of light and separated
Cause: Using freshly cooked, warm rice which retains too much moisture and starch gel structure
Fix: Spread the mixture out in the pan, increase heat slightly, and avoid constant stirring to allow excess moisture to evaporate off
Prevention: Always use day-old rice stored in the refrigerator to allow starch retrogradation
Eggs stick to the bottom of the wok and tear
Cause: Wok was not hot enough before adding the oil and eggs
Fix: Cannot be fixed once torn, but the scrambled pieces can simply be folded directly into the rice
Prevention: Allow the wok to preheat thoroughly until you can feel radiant heat when holding your hand inches above the surface
Cultural Context
This dish marries the classic Chinese wok-tossing technique with the prominent flavor profiles of Southeast Asian cuisine. The prominent use of virgin coconut oil and jasmine rice pays homage to tropical coastal regions where coconut palms are abundant and staple grains are elevated through simple, aromatic, high-quality fats.
