Thai Coconut Rice Sheet Pan Breakfast Bowl
Crispy sheet pan breakfast with coconut rice, Thai-spiced eggs, and fresh herbs. Ready in 30 minutes for a flavorful morning meal.
Ingredients
- 2 cups cooked jasmine rice
- 400ml coconut milk
- 8 eggs
- 2 bell peppers sliced
- 1 red onion sliced
- 3 cloves garlic minced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 Thai chilies minced
- 1/4 cup fresh basil
- 1/4 cup fresh cilantro
- 2 tbsp vegetable oil
- Lime wedges for serving
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper
Mix cooked rice with half the coconut milk, 1 tbsp fish sauce, and garlic
Spread rice mixture on one half of the sheet pan
Toss bell peppers and onion with oil and place on the other half
Bake for 15 minutes until vegetables start to caramelize
Create wells in the rice and crack eggs into them
Whisk remaining coconut milk with fish sauce, brown sugar, and chilies
Pour coconut mixture around the eggs and vegetables
Bake another 8-10 minutes until eggs are set to preference
Garnish with fresh herbs and serve with lime wedges
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