Coconut Turmeric Fried Rice

Name: Coconut Turmeric Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp ground turmeric; 2 cups cooked white rice, preferably day-old; 1 cup coconut milk; 1 cup mixed vegetables (peas, carrots, bell peppers); 2 tbsp soy sauce; 1 tbsp lime juice; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1/4 cup roasted cashews

🕒 Prep: 10 min

🔥 Cook: 20 min

🍽 Serves: 4

★★★★★

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Coconut Turmeric Fried Rice is a vibrant twist on a classic favorite, bursting with flavor from aromatic spices and creamy coconut milk. This dish is perfect for a quick weeknight meal or a delightful addition to your weekend brunch spread.

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Ingredients for Coconut Turmeric Fried Rice

Coconut oil is perfect for frying, adding a subtle tropical aroma to the dish. Onion, garlic, and ginger form the flavor base, contributing savory and spicy notes. Turmeric not only adds vibrant color but also an earthy warmth. The day-old white rice is key for the best texture, as it’s drier and won’t clump together when fried. Coconut milk brings a rich creaminess that balances the spices. Mixed vegetables like peas, carrots, and bell peppers add color and nutrition. Soy sauce lends umami depth, while lime juice brightens everything with a zesty finish. To top it off, cilantro adds freshness, and roasted cashews provide a satisfying crunch.

Tips & Tricks

If your rice is fresh and sticky, spread it on a baking sheet and pop it in the fridge for 30 minutes to dry it out a bit.
Use a large skillet or wok to give the ingredients plenty of room to move around, which helps them cook evenly.
For more protein, add tofu or cooked chicken when you add the vegetables.

Serving Suggestions

This dish pairs wonderfully with a fresh cucumber salad to balance the richness. You could also serve it alongside grilled shrimp or chicken skewers for a fuller meal. A refreshing coconut water or limeade would complement the tropical flavors perfectly.

Frequently Asked Questions

Can I use brown rice instead of white rice?: Yes, brown rice works fine and adds a nuttier flavor and more fiber. Just ensure it's pre-cooked and day-old for the best result.
What if I don’t have coconut milk?: Substitute with a combination of heavy cream and water, or use almond milk for a lighter option.
How can I make it spicy?: Add a chopped chili pepper or a pinch of red pepper flakes when you add the garlic and ginger.

Coconut Turmeric Fried Rice Recipe Walkthrough

Start by heating up 2 tablespoons of coconut oil in a large skillet over medium heat. Once it's shimmering, toss in your diced onion, minced garlic, and grated ginger. Sauté these until the onion turns translucent, about 3-4 minutes.

Next, sprinkle in the ground turmeric. Stir it around for about a minute, letting it bloom and release its deep, warm aroma. Add your cooked white rice, breaking up any clumps with a spatula, ensuring each grain gets a slight coating of the fragrant oil and spices.

Pour in the coconut milk, stirring well to coat the rice evenly. Let it simmer for a couple of minutes, allowing the rice to soak up the creamy goodness.

Now, add the mixed vegetables and soy sauce. Stir them in and let the veggies cook until they're tender, about 5-7 minutes, stirring occasionally to prevent sticking.

Finish it off with a squeeze of lime juice and season to taste with salt and pepper. Stir everything to combine, then remove from the heat.

Before serving, sprinkle the chopped cilantro and roasted cashews over the top for a fresh and crunchy finish.

Why You'll Love This Recipe

Quick and easy to prepare, ideal for busy weeknights.
Rich, warm flavors from turmeric and ginger.
Creamy texture from coconut milk without being too heavy.
Customizable with your favorite vegetables or proteins.

Ingredients

2 tbsp coconut oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp ground turmeric

2 cups cooked white rice, preferably day-old

1 cup coconut milk

1 cup mixed vegetables (peas, carrots, bell peppers)

2 tbsp soy sauce

1 tbsp lime juice

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1/4 cup roasted cashews

Step-by-step Instructions

1. Heat coconut oil in a large skillet over medium heat.

2. Add diced onion, minced garlic, and grated ginger; sauté until onion is translucent.

3. Stir in ground turmeric and cook for another minute until aromatic.

4. Add day-old cooked rice to the skillet, breaking up any clumps gently.

5. Pour in coconut milk and stir well to combine, allowing the rice to absorb the liquid.

6. Add mixed vegetables and soy sauce, stirring occasionally, until vegetables are tender.