Coconut Rice with Veggies

I love fried rice. It’s the OG buddha bowl. I have it as is, as a side, or I even have it as a snack. I try to make fried rice with protein, like lentils. This coconut rice recipe doesn’t have lentils, but you can top it off with cashews, nuts, almonds, or sesame seeds. If eating as a meal, I have it with tofu. 

I made this when I had a bit of coconut milk leftover. I decided to take a chance, and it paid off. For this recipe, I used carrots, red bell peppers, and cabbage for veggies. This recipe goes well with different types of vegetables such as mushrooms, baby corn, or snap peas, to name a few. 

For the salt, if you’ve add salt when cooking the rice, you can modify to taste. I usually make this with brown basmati rice, which I cook with a bit of salt and oil. 

I hope you try this coconut rice recipe.

Coconut Rice with Veggies

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Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbs coconut oil or neutral oil
• 1 head of garlic grated or minced
• 2 green chilis deseeded chopped
• 1 red bell pepper
• 1 carrot
• 1/4 head of cabbage
• 1/2 cup coconut milk
• 1 tsp salt
• 3 cups cooke rice

Instructions

1. Heat up oil. Add garlic, stir to make sure it does’t burn and add green chili. This process shouldn’t take too long especially with grated garlic.
2. Add the veggies, making sure to add the veggies that take a bit longer to cook first.
3. Add salt and coconut milk. Stir and cover. Cook for 5 minutes or until veggies are fully cooked.
4. Add rice and stir.