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RECIPE
12 INGREDIENTS10 STEPS35min

Sage Coconut Fried Rice

5.0
1 Ratings
No need to wait for the 24-hour cooling window to make this fragrant and delicious fried rice. Using fresh coconut milk and some roasted almonds takes this sidedish to another dimension of flavor and texture.
Sage Coconut Fried Rice Recipe | SideChef
No need to wait for the 24-hour cooling window to make this fragrant and delicious fried rice. Using fresh coconut milk and some roasted almonds takes this sidedish to another dimension of flavor and texture.
Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
http://www.dukechops.com
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Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
http://www.dukechops.com
35min
Total Time
$10.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
1/2
or 1 cup coconut milk
1 cup
cooked based on package instructions
1 cup
Water
1 1/2 cups
Warm  Water
plus more if needed
1 tsp
2 Tbsp
1/4 cup
Chopped  Almonds
1 sprig
1 Tbsp
Furikake
1 tsp
Ground Cumin
to taste
for garnish
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Nutrition Per Serving

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CALORIES
3656
FAT
284.9 g
PROTEIN
46.3 g
CARBS
266.9 g

Author's Notes

Serves 1-2.

Cooking Instructions

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Step 1
Remove the white flesh from Coconut (1/2) and grind it in a food processor by using the pulse setting. When done, pour the minced coconut into a bowl and add Water (1 1/2 cups) .
Step 2
Squeeze the shredded coconut flesh in your hands to extract all the milk from it. Once done, set aside the used coconut shreds. You should aim to extract at least 1 cup of coconut milk and if not enough, you can always add warm water and squeeze some more. Use a sieve to pour out the coconut milk and filter any particles left behind.
Step 3
Add 1 cup of coconut milk and Water (1 cup) into a pot and bring to a rolling boil over medium-high heat.
Step 4
Before adding rice into the pot, pour the Jasmine Rice (1 cup) in a bowl and wash thoroughly to reduce starch. You’ll know the rice is done when the water becomes clear. Wash rice once to have some starch preserved or more to get rid of the starch.
Step 5
Once the coconut milk and water mixture begins boiling, stir in the rice and cover the pot. Simmer for 12-15 minutes, based on package instructions.
Step 6
Remove rice from heat, fluff it with a fork and let it cool down completely.
Step 7
Bring a skillet to medium heat and add Olive Oil (2 Tbsp) . Once the oil is heated, add Almonds (1/4 cup) and lightly roast them. Set aside when done.
Step 8
In the same pan, add the Fresh Sage (1 sprig) , Ground Cumin (1 tsp) , Salt (1 tsp) , and Ground Ginger (1 tsp) . Stir until fragrant.
Step 9
Add cooled rice, Furikake (1 Tbsp) , and mix until everything is well combined. Add 2 Tbsp of water and stir for a few minutes until water evaporates.
Step 10
Take the pan off the heat, chop the roasted almonds and combine them with the rice. Garnish with Fresh Parsley (to taste) . Serve with curry or enjoy it as is. Munch on!
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Nutrition Per Serving
Calories
3656
% Daily Value*
Fat
284.9 g
365%
Saturated Fat
214.3 g
1072%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
266.9 g
97%
Fiber
72.3 g
258%
Sugars
48.0 g
--
Protein
46.3 g
93%
Sodium
2950.8 mg
128%
Vitamin D
--
--
Calcium
344.2 mg
26%
Iron
20.4 mg
113%
Potassium
2800.9 mg
60%
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