Toasted Coconut Rice

Craving a classic fried rice fix while packing in healthy fats and sneaking in some extra veggies? Well, here it is! Enjoy this coconut fried rice during fasting seasons, or elevate it with meat or scrambled eggs when fasting isn’t required. Either way, this flavorful dish is sure to satisfy your taste buds while nourishing your body and supporting hormonal balance.

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INGREDIENTS

• 1 cup green peas (fresh or frozen), washed. 

• 2 tbsp coconut oil or avocado oil, divided 

• 1 cup finely chopped carrots

• 1 red bell pepper, finely chopped

• 1/4 cup thinly sliced green onions or leeks 

• 3 cloves of garlic, pressed or minced

• 1 cup unsweet coconut flakes

• 3 cups cold cooked brown rice, preferably jasmine

• 2-3 tbsp coconut aminos 

• 2 tsp Sriracha 

• 1 tbsp lime juice

• 1/4 fresh cilantro for garnish

INSTRUCTIONS

• Prep Your Ingredients
  Before you begin, make sure all ingredients are prepped and within reach near the stove. Place the green peas in a medium bowl and keep them nearby.

• Sauté the Vegetables
  Heat a large cast-iron or nonstick skillet over medium heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 tablespoon of oil and swirl to coat the surface. Add the carrots and bell pepper, cooking while stirring frequently until softened, about 5 to 8 minutes.

•  Add Aromatics
  Stir in the green onions and garlic and cook for about 30 seconds, stirring constantly until fragrant. Carefully transfer everything to the bowl with the green peas.

• Toast the Coconut & Heat the Rice
  Add the remaining 1 tablespoon of oil to the skillet. Pour in the coconut flakes and toast them, stirring frequently, until they turn lightly golden, about 30 seconds. Next, add the cooked rice to the pan, stirring occasionally, until it’s heated through, about 3 minutes.

• Combine & Season
  Return the vegetable and green pea mixture to the pan. Stir in the tamari and Sriracha, mixing well. Cook for another minute or so, just until all ingredients are evenly combined and warmed through.

• Finish & Serve
  Remove from heat and drizzle with fresh lime juice. Spoon into bowls and garnish with chopped cilantro and a lime wedge. Serve immediately and enjoy!

RECIPE NOTES 

• Serve with Sriracha (for extra spice), coconut aminos, and some freshly sliced limes on the side.

• This recipe makes 4 to 6 servings