Thai Basil Egg Breakfast Rice

• 150 g (3 large eggs) — Large whole eggs, raw
• 140 g cooked brown rice — Cooked long-grain brown rice
• 12 g fresh Thai basil leaves — Fresh Thai basil
• 80 g, diced — Raw red bell pepper
• 40 g baby spinach — Raw baby spinach
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g unseasoned rice vinegar — Unseasoned rice vinegar
• 15 g fresh lime juice — Fresh lime juice
• 9 g (2 tsp) avocado oil — Avocado oil
• 4 g, finely grated — Raw garlic

Method

1. 1Measure ingredients: Mix the soy-vinegar-lime sauceMeasure reduced sodium soy sauce, rice vinegar, lime juice, and thai basil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the soy-vinegar-lime sauceStir the soy sauce, rice vinegar, and lime juice together. Tear large Thai basil leaves once and keep them ready beside the stove.Look for: The soy-vinegar-lime sauce is uniform and the Thai basil is dry and aromatic.Safety: Wash and dry the Thai basil thoroughly before tearing.
3. 3Cook the eggsBeat the eggs until no separate whites remain. Heat half the oil in a wide skillet over medium-high, add eggs.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Fold for 2 to 3 minutesFold for 2 to 3 minutes until fully set, then move them to a clean plate.3 min · 160°FLook for: The egg curds have no liquid or translucent areas and reach 160°F.Safety: Wash hands after cracking raw eggs, cook them to 160°F, and use a clean plate for the cooked curds.
5. 5Fry the rice and vegetablesAdd remaining oil and pepper; cook 3 minutes.3 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Add garlic for 30 secondsAdd garlic for 30 seconds, then rice and spinach; cook 3 minutes, breaking up every rice clump until steaming.3 min 30 secLook for: The pepper is tender-crisp, rice has lightly toasted patches, and spinach is wilted.Safety: Cook chilled rice until steaming throughout and do not leave cooked rice out beyond 2 hours.
7. 7Finish with Thai basil and limeReturn the cooked egg, pour in the soy-vinegar-lime sauce, and toss for 45 seconds.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Turn off the heatTurn off the heat, fold in all Thai basil until just wilted, and serve immediately.Look for: The Thai basil is bright and fragrant, the egg is hot, and no soy-vinegar-lime sauce remains in the pan.Safety: Serve promptly or refrigerate within 2 hours.