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!