Sunday, May 5, 2013

Coconut Curried Fried Rice

This rice was SOOO good; it was simply scrumptious!! The coconut rice itself was heavenly (I will be making this again and again). Adding the rest of the veggies/egg to make it a complete meal......well, that just put this fried rice over the edge of yummy-ness! 

Thank you to the blog A Cozy Kitchen for this delightful recipe.
P.S. I LOVE this blog!! Please check her out!

**Three changes I made:
#1- I didn't have a cinnamon stick so I used 1/2 tsp ground cinnamon
#2- I only used two eggs instead of three
#3- Instead of peas I used edamame
***Also, whenever I make fried rice I ALWAYS make the rice ahead of time and let it completely cool off for at least an hour or two (overnight is also fine) in the refrigerator. It really helps with the texture - who wants to eat mushy fried rice?

Here is A Cozy Kitchen's recipe word for word:

For the coconut rice:
1 1/4 cups water
1 cup basmati or jasmine rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick
1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice. (If you are like me and don't have a rice cooker put all the ingredients in a pan and bring to a boil; reduce heat to simmer; cover with a tight fitting lid and cook for 14- 16 minutes until all the liquid is absorbed).

For the curry fried rice:
1/4 cup vegetable oil
3 large eggs, lightly beaten
1 garlic cloves, minced
1/2 tablespoon red Thai curry paste
1 medium carrot, peeled and diced
3/4 cup frozen peas
1 tablespoons soy sauce
1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.
You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!

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