Coconut Fried Rice
Coconut Fried Rice is pure fried rice epicness. The rice is cooked in coconut milk then stir-fried in coconut oil. Perfectly coconutty and vegan!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups parboiled rice
- 1 can coconut milk (13.5 oz) (a 14 oz can will work as well!)
- 1 medium onion - chopped
- 1/4 stem leeks - chopped
- 4 cloves garlic - minced
- 1/2 red bell pepper - chopped
- 1 medium carrot - chopped
- 10 green beans
- 1/4 cup frozen sweet corn - rinsed and thawed
- 1/4 cup frozen sweet peas - rinsed and thawed
- 4 tablespoons coconut oil
- 1/2 teaspoon white pepper
- 2 seasoning cubes (Maggi) (about 4g per cube)
- 1/4 teaspoon salt
Instructions
- 1
In a large pot, put in the rice, coconut milk, water, salt and sprinkle in the seasoning cubes. Bring to a boil on high heat then reduce the heat to medium and let it cook for 10 minutes. Turn off the heat and let it rest for another 10 minutes. Fluff rice with a fork and leave uncovered.
- 2
In another pot, pour in the coconut oil and set to heat up for about 3 minutes. Add the onions and saute until fragrant. About 2 minutes.
- 3
Add the garlic and saute until fragrant. About 2 minutes.
- 4
Add the leeks and stir for about 1 minute.
- 5
Add the carrots and stir. Add the green beans and stir. Add the bell pepper, sweet corn and peas then stir well.
- 6
Sprinkle a pinch of salt over the vegetables. Add in white pepper and mix well.
- 7
Add rice to the sauteed vegetables a little at a time, mixing each time you add the rice. Turn off the heat and serve warm.