Thai Fried Rice (Khao Phad Goong Moo)

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4   
Categories    : International
Cuisine         : Thai - Stir-Frying Method
Source          : Pooka's What's for Dinner: Gluten Free with Attitude           

  2       tablespoons  coconut oil -- or 3 tablespoons vegetable oil
  1       tablespoon  fresh ginger -- grated
  3       cloves  garlic -- minced
  3       cups  cooked rice
  1/2    cup coconut flakes -- unsweetened
  5       whole  green onion -- chopped
  2       medium  eggs -- slightly beaten
  2       teaspoons  Chinese sriracha hot Chili Sauce
  6       tablespoons  fish sauce
  1       tablespoon  fresh lime juice
  4       tablespoons  fresh cilantro -- chopped

Heat the oil in a wok or skillet. Add the ginger and garlic and stir-fry
until lightly browned.

Add rice and coconut, stir-fry until warmed through.

Make a well in the center of the rice and pour in the eggs. Cook the eggs
until almost set before mixing them into the rice.

Mix green onion, cilantro in the chile paste, fish sauce and lime juice.
Stir-fry until eggs are cooked.

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Per Serving (excluding unknown items): 259 Calories; 17g Fat (57.8%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 48mg
Cholesterol; 20mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.