Thai-style red curry fried rice with asparagus, peas, carrots, and more!
Steam the white rice and set aside until ready to use.
In a small bowl, stir together the red curry paste, liquid aminos, pure maple syrup, and fish sauce and set aside.
While the rice is cooking, saute the vegetables. To do so, add the coconut oil and chopped onion to a large skillet or wok and heat over medium-high. Saute until onion turns translucent, about 5 minutes. Add the garlic, carrot, bell pepper, and asparagus and stir well. Cover and cook until asparagus is bright green, softened, but still al dente, about 2 to 4 minutes.
In a separate skillet, scramble the eggs and set aside until ready to use.
Add the cooked white rice and sauce to the skillet with the vegetables and stir well to combine.
Stir in the scrambled egg and green onion. Serve alongside your entree and enjoy!