Begin by steaming 1 cup of white rice. This process will yield around 3 cups of cooked white rice.

Add the coconut milk and basil leaves to a small blender and blend until combined (or simply finely chop the basil leaves if you don’t have a small blender).

Pour the coconut milk-basil mixture into a large skillet and heat to medium.

Add the chopped yellow onion and cook, stirring occasionally for 3 minutes.

Add the garlic, carrot, broccoli, and peas and green onion and stir well. Cover and cook 2 to 3 minutes, until vegetables begin to soften.

Scramble the eggs in a separate skillet until cooked.

Add the cooked white rice to the skillet with the coconut milk and vegetables and stir well to combine. Stir in the cooked scrambled egg and serve.