For coconut rice:
2 cups jasmine rice
1 can full fat coconut milk, unsweetened
1 cup water
For fried rice:
6 cloves garlic, minced
1 small yellow onion, minced
1 inch knob ginger, grated
1 red bell pepper, deseeded and chopped
1 cup of bean sprouts
1 zucchini, chopped
1 large carrot, peeled chopped
1 cup of chopped broccoli florets
1 cup of shitake mushrooms, destemmed and sliced thin
2 cups of chopped greens (spinach, bok choy or kale all work great)
For serving:
Boston lettuce leaves or Iceberg
fresh cilantro and mint
lime wedges
shredded unsweetened coconut
For rice, combine dry rice, one can of coconut milk and 1 cup of water in a rice cooker or a large pot. Bring to a boil, then low on simmer, covered for about 20-25 minutes until fully cooked. Fluff with a fork and season with salt. Set aside.
In a heavy bottomed large pan, heat coconut oil. Add garlic, onion and ginger, sauté until fragrant but not browned, about 3 minutes. Add all chopped veggies and sauté until tender but still slightly crunchy, about 5-7 minutes. Season with Tamari Sauce and salt to your liking. Transfer rice to a large bowl and arrange lettuce cups on a serving platter. Garnish with fresh cilantro and mint as some shredded coconut with lime wedges on the side. Let people serve themselves!
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