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Coconut and Turmeric Fried Rice

Coconut and Turmeric Fried Rice: A Tropical Flavor Boost

Coconut and Turmeric Fried Rice combines vibrant flavors and health benefits, making a satisfying and easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Extra-virgin olive oil Can substitute with any preferred cooking oil.
  • 4 cups Cooled, cooked long-grain white rice Leftover rice from the fridge yields the best results.
For the Aromatics
  • 4 pieces Medjool dates Raisins can serve as a good alternative.
  • 2 pieces Scallions (green onions) Shallots can work if scallions aren’t on hand.
  • 2 cloves Garlic Fresh garlic is best, but powder can be used.
  • 1 inch Ginger (fresh, unpeeled) Feel free to use ground ginger as a substitute.
  • 1 tablespoon Turmeric (fresh or ground) Choose based on availability.
  • 2 pieces Bay leaves Remove before serving.
  • 1 teaspoon Kosher salt Adjusts seasoning.
For Texture and Flavor
  • 1 cup Unsweetened coconut flakes Coconut chips can provide a crunchier alternative.
  • 3 tablespoons Soy sauce Tamari makes a great gluten-free substitute.
For the Garnish
  • 1/4 cup Cilantro Parsley is a viable alternative.
  • 1/4 cup Mint leaves Adjust to taste or omit if not preferred.
  • 2 pieces Limes Freshly squeezed juice elevates the dish.

Equipment

  • Nonstick skillet

Method
 

Step-by-Step Instructions
  1. Heat a large nonstick skillet over medium heat. Pour in the olive oil and heat for about 1 minute until shimmering.
  2. Add the chopped dates, sliced scallions, coarsely chopped garlic, bay leaves, grated ginger, and turmeric to the skillet. Sauté for approximately 2 minutes until fragrant.
  3. Remove the aromatics from the skillet, discarding bay leaves, and set aside.
  4. In the same skillet, drizzle the remaining olive oil over medium-high heat. Add the rice and spread into an even layer. Cook undisturbed for about 5 minutes until golden brown.
  5. Gently shake the skillet to loosen the rice, then break it up slightly with a spatula. Fold in the coconut flakes and cook for an additional 2 minutes until warmed through.
  6. Add the reserved aromatic mixture back into the skillet along with soy sauce. Toss everything together gently and taste for seasoning.
  7. Once the rice has slightly cooled, fold in the chopped cilantro and mint leaves. Squeeze fresh lime juice generously over the top.
  8. Transfer the fried rice to a serving dish and garnish with lime quarters on the side. Serve and enjoy!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 6gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

This dish is perfect for transforming leftover rice into a vibrant meal that's simple and satisfying.

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