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Coconut and Turmeric Fried Rice

Coconut and Turmeric Fried Rice for a Colorful Feast

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Enjoy a vibrant Coconut and Turmeric Fried Rice that combines savory and sweet flavors, perfect for brunch gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Long-grain white rice Jasmine or basmati rice can be used instead.
  • 3 tablespoons Extra-virgin olive oil Substitute with coconut oil for a stronger coconut flavor.
For the Flavor Boost
  • 4 pieces Medjool dates Dried figs can be used as a substitute.
  • 3 pieces Scallions Shallots may be substituted.
  • 2 cloves Garlic cloves Use garlic powder in a pinch (1/4 tsp for each clove).
  • 2 pieces Bay leaves Optional, can be omitted if not available.
  • 1 tablespoon Fresh ginger Ground ginger can be used but reduce quantity to 1 tsp.
  • 1 teaspoon Turmeric A pinch of curry powder can replace it for a different flavor profile.
For the Coconut Flavor
  • 1 cup Unsweetened coconut flakes Shredded coconut can be used for a different texture.
  • 3 tablespoons Soy sauce Tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
For the Fresh Finish
  • 1/2 cup Cilantro leaves Flat-leaf parsley can be used for an alternative taste.
  • 1/4 cup Mint leaves Omit if unavailable or substitute with basil.
  • 1 piece Lime Squeezed over before serving; substitutable with lemon.

Equipment

  • large nonstick skillet

Method
 

Steps
  1. In a large nonstick skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat until shimmering.
  2. Add chopped Medjool dates, sliced scallions, minced garlic, bay leaves, freshly grated ginger, turmeric, and a sprinkle of salt. Sauté for about 2 minutes.
  3. Increase the heat to medium-high and pour in the remaining olive oil. Add the cold, leftover long-grain white rice, pressing it into an even layer.
  4. Gently stir and flip the rice to ensure even cooking, allowing any uncooked sides to touch the skillet's surface.
  5. Return the sautéed date mixture to the skillet, incorporate it with the rice, and drizzle soy sauce over everything.
  6. Add fresh cilantro and mint leaves before serving, and squeeze lime juice generously over the top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For the best texture, use cold leftover rice. Adjust seasoning after adding soy sauce for a perfectly balanced dish.

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