This recipe never fails.
1) Cook jasmine rice.
2) Fry in wok:
> peanut oil
> tri-color bell pepper, chopped
> chopped onion
> coconut
> cashews
3) Add and cook through:
> rice
> baby shrimp
> chopped cilantro
> Thai seasoning blend
For a vegetarian/kosher version, use fried tofu or scrambled eggs instead of shrimp, or just omit the shrimp.
Garnish: squeezed lime juice, Spiracha hot sauce; cilantro may also be set aside as a garnish instead of cooked.
