Coconut Fried Rice
This is my husband’s new favorite dinner. I like it a lot too. It gives us leftovers for two more meals (so I guess it serves 6-8 depending on how hungry you are…) and it heats up so great! It’s really easy just a bit if prep chopping veggies. I saw a similar recipe on line but I wanted to do a few things differently. Here’s my version.
Ingredients:
Rice:
-1 can coconut milk (I used full fat but you could do lite)
+ as much water or additional milk to equal 3 cups of liquid.
-1 1/2 c brown or white rice
-1 Tbs turmeric
-1 tsp coconut oil
** you could also sub 1 c quinoa and 2 c coconut milk if you don’t care to eat rice.
Stir fry:
-1/2 Tbs coconut oil
-1 block extra firm tofu (previously frozen, thawed, pressed and cubed) (optional)
-1 c toasted cashews (I used raw then toasted mine for until they were brown)
-1 c thawed peas
-2-3 tsp grated ginger
-3 cloves minced garlic
-1 medium green bell pepper
-1 medium red bell pepper
-1 medium onion (I used yellow)
-1 handful thinly sliced spinach (optional)
-2 tsp curry powder
-1/2 tsp ground coriander
-1/2 tsp paprika
-2 Tbs tamari soy sauce
-1 lime cut into wedges
-chopped cilantro (optional)
-1-3 chopped
avocados (I use 1/2 per serving as a garnish)
Directions:
Rice:
-Turn the stove burner to med- high and melt coconut oil for rice in a medium sized pot.
-add rice & turmeric and stir through coconut oil until slightly toasted (3-5mins)
-add the liquid & turn temp to high until it comes to a boil then cover & reduce heat to low. Simmer for as long as the directions say (I used brown rice so it took 40 mins.)
Stir fry:
-melt coconut oil in a really large pan on med- high
-add the soy sauce and tofu and fry until the tofu is golden
-add onions, garlic, and bell peppers and sauté for 3-5 minutes, until slightly soft
-add the dry spices & grated ginger and sauté another minute
-add the peas and spinach and sauté another minute then put the coconut rice in and combine everything in the pan, moving around until everything is hot. Squeeze on half of the lime and throw the squeezed wedges in the pan w the rice.
-garnish with chopped cilantro, additional lime wedges, soy sauce, cut avocado, and toasted cashews
ENJOY!
*note- in my photo- I served steamed spinach on the side but ended up mixing it in with the rice because it tasted so good.
I also did not have any fresh cilantro to use this time.