Heat a pan over medium heat. Add the coconut milk, then stir in the green curry paste and cook until fragrant. Add the shrimp and squid, and stir-fry until just cooked through—they’ll finish cooking with the rice.

Add the cooked rice and stir to combine. Add the pea eggplants. Season with sugar and fish sauce, and stir everything together well.

Add the red chili, kaffir lime leaves, and Thai basil. Stir to combine, then turn off the heat.

The green curry fried rice is ready to eat as is, but for this recipe, we’ll wrap it in an egg.

Heat a pan over low heat. Crack the eggs into a bowl and beat them as you would for an omelet. Pour the eggs into the pan, swirling to make a thin, even layer. Cook until set and the edges lift from the pan.

Spoon the fried rice onto the cooked egg. Fold the edges of the egg over the rice to cover it, then invert onto a plate. Make a small cut in the egg to reveal the seafood fried rice inside. Serve and enjoy!