Coconut Fried Rice

• basmati rice↗250g g
• coconut milk100ml ml
• butter↗1 tbsp tbsp
• coconut oil↗1 tbsp tbsp
• onion↗1 small

  chopped

• garlic cloves↗2

  finely chopped

• green onion↗1

  chopped

• red pepper↗1

  diced

• Brussels sprouts↗100g g

  grated

• frozen peas↗100g g
• frozen corn100g g
• fresh thyme leaves↗1 tbsp tbsp
• dried or grated coconut flakes1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• chopped parsley

  and pomegranate seeds, for serving

Step-by-step instructions

1. 1

   Cook the rice in a pan uncovered, adding coconut milk, butter, a pinch of salt and 250 ml water over medium‑high heat. Bring to a boil, cover with a lid and reduce heat to low. Simmer until the liquid is absorbed, about 10‑12 minutes. Remove from heat and let sit, covered, for another 10 minutes, then fluff with a fork.

2. 2

   Heat coconut oil in a large pan and sauté onion, garlic, green onion, red pepper and grated Brussels sprouts for 3‑4 minutes. Add the remaining vegetables, fresh thyme leaves and coconut shreds, cook for a few more minutes. Add the rice and soy sauce, stir to combine. Serve, sprinkled with chopped parsley and pomegranate seeds.