Nothing screams summer more than a coconut rich dish! That’s why this fried rice is going to be perfect for your summer nights – whether spent at home or amongst friends. It is perfect as a side dish, yet tasty enough to stand alone; easily eaten chilled or heated up – this fried rice covers all the bases.
As opposed to most other asian-inspired dishes, this recipe is soy free! Using coconut aminos in place of soy sauce leaves the salty, umami flavor intact while keeping it allergy friendly. Not to mention this dish is also gluten free, dairy free and vegan!
Coconut Aminos are a great swap for any dish calling for soy sauce, it’s gluten and soy free PLUS contains about 73% less sodium. Coconut aminos are produced from nectar of the coconut palm that is fermented then blended with sea salt. It receives its name from being rich in amino acids, the building blocks of protein. If you’ve never tried this awesome product, now is the perfect time as it’s on sale all of June!
The forbidden black rice adds an aesthetically pleasing feature, one that can intrigue people to think you made something more avant garde. It’s also rich in nutrients, fiber and PACKED with antioxidants. For an extra coconut hit we’re cooking the rice in coconut milk, giving it a boost of flavor and healthy fats to keep you satiated.
This fried rice is very versatile, so feel free to play around with what vegetables you add, the seasoning quantities, or if you want to add a protein in the mix! If you try out this recipe make sure to let us know by tagging us on social media, @CornucopiaFoods! Now, let’s get cooking.
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hours
1 cup rice
1 cup water
3/4 cup coconut milk
1 cup vegetables of choice (peas, peppers, corn, carrots etc), chopped
1/4 cup scallions, sliced
2 tsp organic chopped ginger
1/2 medium onion, diced
2 tsp minced garlic
1-2 tbsp coconut aminos
1 tbsp coconut oil, or water
1 tsp curry powder
2-4 servings protein of choice (tofu, tempeh, chicken, shrimp etc.), optional
1 tsp red pepper flakes, optional
- First cook your rice by adding the rice with equal parts of water and coconut milk to a medium pot over high heat. Let it come to a boil, then reduce heat to low and cover pot leaving a crack open to release steam. The rice should take about 25-30 minutes to fully cook. (Alternatively, you can cook your rice ahead of time and have it pre-made prior to making the dish.)
- While the rice cooks chop and prepare your vegetables. Reserving the scallions to the side, add the ginger, garlic, onion and mixed vegetables to a large pan or wok over medium heat. Add oil or water to pan and sauté the mixture for about 10 minutes.
- Once rice is done, fluff it with a fork and add it the vegetables. Add in the curry powder, coconut aminos and red pepper flakes. Stir the mixture to distribute seasonings then allow to cook for an additional 10-12 minutes, stirring occasionally.
- When the rice is cooked to your liking, divide mix into 4 bowls. Serve with scallions, pickled ginger and protein of choice. Dig in!