Coconut fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 250g basmati rice
- 100ml coconut milk
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 spring onion, chopped
- 1 red pepper, diced
- 100g brussels sprouts, shredded
- 100g frozen peas
- 100g frozen sweetcorn
- 1 tbsp fresh thyme leaves
- 1 tbsp desiccated or shredded coconut
- 1 tbsp soy sauce
- chopped parsley and pomegranate seeds, to serve
Method
- STEP 1
Cook the rice in a pan, uncovered, with the coconut milk, butter, some salt and 250ml water over a medium-high heat. Bring to a boil, cover and turn the heat to low. Simmer until the liquid has been absorbed, about 10-12 mins. Take off the heat and leave covered for 10 mins, then fluff with a fork.
- STEP 2
Heat the coconut oil in a large pan and fry the onion, garlic, spring onion, red pepper and sprouts for 3-4 mins. Add the remaining veg, thyme and coconut, and cook for a few minutes. Stir in the rice and soy. Serve sprinkled with the parsley and pomegranate seeds.
