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Recipes
Sage Coconut Fried Rice
Recipe

12 INGREDIENTS • 10 STEPS • 35MINS

Sage Coconut Fried Rice

5
1 rating
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.
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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.
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.
35MINS
Total Time
$7.43
Cost Per Serving
Ingredients
Servings
1
US / Metric
Coconut Milk
1 cup
Coconut Milk
or 1/2 Coconut
Jasmine Rice
1/3 cup
Water
1 cup
Water
Water
1 1/2 cups
Warm Water
plus more if needed
Salt
1 tsp
Olive Oil
2 Tbsp
Almonds
1/4 cup
Chopped Almonds
Fresh Sage
1 sprig
Furikake
1 Tbsp
Furikake
Ground Cumin
1 tsp
Ground Cumin
Fresh Parsley
to taste
Fresh Parsley
for garnish
Nutrition Per Serving
VIEW ALL
Calories
1184
Fat
98.5 g
Protein
18.5 g
Carbs
68.4 g
Add to plan
logo
Sage Coconut Fried Rice
Save
author_avatar
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.

Author's Notes

Serves 1-2.

If you don't find a fresh coconut, use coconut milk and start with step 3.
Cooking InstructionsHide images
step 1
Remove the white flesh from Coconut 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 Coconut Milk (1 cup) 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 (1/3 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!
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!
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Rice
Side Dish
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