2 cups basmati rice
2 T olive oil
1 – 15 oz can light coconut milk (about 1 3/4 cup)
3/4 cup water
1 T red curry paste (I use Maesri brand, sold at Asian markets in little 4 oz cans)
The liquid should total 2 1/2 cups.
1 cup chopped scallions (white and green parts) – about 7 scallions
3 T chopped fresh cilantro
2 T canola oil
1 red beet, shredded (about 2 cups)
about 4 cups broccoli florets (about 1 head broccoli), steamed for 2 minutes in a pan, then drained.
2 eggs, beaten
2 T water
1 t salt
1/2 t black pepper

Sauteing the shredded beets

To cook the rice heat the 2 T olive oil (or canola) on very low heat in a large sauce pan.  When the oil is hot add the 2 cups basmati rice, dry.  Saute the dry grain for about 15 minutes, stirring frequently, until the white grains are golden brown and fragrant.
Add the liquid (coconut milk/water mixture) and the 1 T red curry paste.  Turn the heat to high and bring to a boil.  As soon as the rice starts to boil, lift the lid, stir once, then replace the lid, turn the heat to low, set your timer for 15 minutes and never lift the lid again until the time is up.  When 15 minutes is up, remove the pan from the burner, crack the lid and let sit for about 10 minutes.  After 10 minutes stir in the scallions and cilantro.
While the rice cooks, heat 2 T canola oil in a skillet.  Add the shredded beet and saute for about 5 minutes, then add your steamed broccoli florets.  Saute another 5 minutes or so, then remove from heat.
Add this beet-broccoli mixture to the rice and mix thoroughly.
Lastly, scramble your eggs with the salt and pepper and add the scrambled eggs to the rice and veggies.

This is a great way to use leftover rice from the Red Curry Rice with Golden Star Tofu recipe (post date: 9/13/13).  I paired this dish with the Collards and Cannellinis (post 9/13/13) and it was delicious together!

Finished dish