Coconut Ginger Fried Rice
A tropical twist on classic fried rice, featuring the rich and aromatic flavors of coconut and ginger, perfect for a unique and flavorful meal.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
2 tbsp coconut oil
1 cup jasmine rice
1 3/4 cups coconut milk
1/2 cup diced pineapple
1/2 cup peas
1/2 cup diced carrots
1/4 cup chopped green onions
2 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves garlic, minced
1/4 cup unsweetened shredded coconut
Salt to taste
2 eggs, beaten
1/4 cup cashew nuts, toasted
Instructions
1. Heat 1 tablespoon of coconut oil in a large pan over medium heat.
2. Add the jasmine rice and toast for 2-3 minutes until slightly golden.
3. Pour in the coconut milk and bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked, about 15 minutes.
4. In another large pan, heat the remaining coconut oil over medium heat.
5. Add the grated ginger and minced garlic, sauté for 1 minute until fragrant.
6. Stir in the peas, diced carrots, and diced pineapple, cooking for 3-5 minutes until vegetables are tender.
7. Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space, scrambling them until fully cooked.
8. Add the cooked rice to the pan, mixing all ingredients together evenly.
9. Stir in the soy sauce, shredded coconut, and toasted cashew nuts.
10. Season with salt to taste and top with chopped green onions before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
