Pomegranate and Coconut Fried Rice

Charmaine Lu -
  • 250g long grain rice
  • 100ml coconut milk
  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 2 chopped garlic cloves
  • 1 chopped onion
  • 1 chopped spring onion
  • 1 chopped red pepper
  • 100g shredded Brussels sprouts
  • 100g each frozen peas and sweetcorn
  • 1 tbsp thyme leaves
  • 1 tbsp shredded coconut
  • 1 tbsp soy sauce
  • Chopped parsley
  • Pomegranate seeds, to serve
  • Cook the rice in the pan with the butter, coconut milk, a pinch of salt and 250ml over a medium heat. Bring to the boil, then pop the lid on and reduce the heat to low, simmering gently for 10 mins or until the liquid has been absorbed. Remove from the heat, uncover, and leave for 10 mins before fluffing with a fork.
  • Fry the onion, spring onion, garlic, pepper and sprouts in the coconut oil for 4 mins, then add the remaining vegetables, coconut and thyme and cook for 4 mins. Stir in the rice and soy sauce, then serve sprinkled with pomegranate seeds and parsley.
30 mins
6 serving