Thai Basil & Egg Breakfast Scramble with Crispy Rice Cakes

Ingredients

• 4 whole large eggs, room temperature for fluffier scramble
• 1/2 cup fresh Thai basil leaves, not Italian basil
• 2 whole Thai red chilies, thinly sliced, seeds removed for less heat
• 2 tbsp lime juice, fresh squeezed
• 2 tbsp fish sauce, divided use
• 3 tbsp coconut oil, divided for cooking
• 1 1/2 cups jasmine rice, cooked, day-old, cold
• 1 whole large egg, for binding rice cakes
• 2 medium shallots, thinly sliced
• 3 whole garlic cloves, minced
• 1 whole English cucumber, julienned
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp rice vinegar, for salad dressing
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. 1

   Prepare the cucumber-tomato salad: Combine julienned cucumber, halved cherry tomatoes, and sliced red onion in a bowl. Whisk together rice vinegar, 1 tbsp fish sauce, and a pinch of salt. Pour over vegetables and set aside to marinate.

2. 2

   Make rice cakes: Mix cold jasmine rice with 1 beaten egg and a pinch of salt. Form into compact patties (about 2 1/2 inches wide, 1/2 inches thick). Heat 1 1/2 tbsp coconut oil in a large skillet over medium heat and pan-fry rice cakes for 4-5 minutes per side until golden and crispy. Transfer to a warm plate.