Coconut Ginger Fried Rice
There’s no hard and fast rule here – don’t have cilantro but got some basil in the fridge? Use that instead. Hate sambal oelek – skip it, or use Sriracha in its place. If you’re looking for a lower fat content, try a little less oil or maybe light coconut milk. You can do half coconut milk or half water here. Your taste buds will tell you how you want to proceed next time. I prefer to use brown rice in my cooking, but feel free to use white if that’s what you like better.
4 cups cooked coconut rice (make about 1 cup rice according to package instructions, substituting coconut milk for water)
1/4 cup vegetable oil or virgin coconut oil
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced
3 scallions, thinly sliced at a diagonal, white and green parts separated
1/3 cup cilantro (leaves and stems), chopped
2 tablespoons fish sauce (optional) or soy sauce
2 teaspoons sambal oelek
Juice of 1/2 lime
1. In a large non-stick sauté pan, or a wok, heat oil over high heat until it shimmers. Add ginger and garlic and cook for 1 minute, until fragrant. Add rice and continue to cook on high heat, for 4 minutes, stirring constantly.
2. Stir in white scallion parts and half of cilantro and continue to cook for another 2 minutes, stirring. Add fish sauce and cook for another minute. Add sambal oelek, stir, and immediately add the scallion greens and the remaining cilantro. Stir to combine and add lime juice. Immediately remove from heat and serve with extra lime wedges, if desired.
Serves 2 to 3.
coconut ginger fried rice originally published on sassyradish.com
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