App onlyTamarind-glazed sweet potatoes. This is a premium piece of content available to registered users.
Try a new take on Christmas potatoes. The sourness of the tamarind with the freshness of coriander and red onions cuts through the sweetness
Coconut fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 250g basmati rice
- 100ml coconut milk
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 small onionchopped
- 2 garlic clovesfinely chopped
- 1 spring onionchopped
- 1 red pepperdiced
- 100g brussels sproutsshredded
- 100g frozen peas
- 100g frozen sweetcorn
- 1 tbsp fresh thyme leaves
- 1 tbsp desiccated or shredded coconut
- 1 tbsp soy sauce
- chopped parsleyand pomegranate seeds, to serve
Nutrition: Per serving
- kcal254
- fat10g
- saturates7g
- carbs35g
- sugars4g
- fibre4g
- protein6g
- salt0.4g
Method
step 1
Cook the rice in a pan, uncovered, with the coconut milk, butter, some salt and 250ml water over a medium-high heat. Bring to a boil, cover and turn the heat to low. Simmer until the liquid has been absorbed, about 10-12 mins. Take off the heat and leave covered for 10 mins, then fluff with a fork.
step 2
Heat the coconut oil in a large pan and fry the onion, garlic, spring onion, red pepper and sprouts for 3-4 mins. Add the remaining veg, thyme and coconut, and cook for a few minutes. Stir in the rice and soy. Serve sprinkled with the parsley and pomegranate seeds.
