Coconut Chicken Fried Rice

Summer / Fall / Winter / Spring / Coconut Oil / Dairy Free / Main Dish / Side Dish / Stir-Fry / Tieghan /

DESCRIPTION

This is what I like to call “take-out home,” meaning home-cooked take-out food that’s done so much better by using coconut oil for the rice! Fried rice is one of the best foods to get as carry-out, until you make it yourself and realize how much better the homemade version is! You and your family will love this take on chicken fried rice. Trust me.

PREP, COOK, TOTAL TIME

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

SERVINGS

Serves: 4 to 6

INGREDIENTS

4 tablespoons LouAna® 100% Pure Coconut Oil
3 cups cooked white or brown rice
1 red pepper, diced
1 cup shelled edamame (or peas)
2 carrots, chopped
1/2 cup white onion, diced
1 clove garlic, minced or grated
1 tablespoon fresh ginger, grated
1 teaspoon crushed red pepper flakes
2 large eggs, beaten
1/4 cup soy sauce
1 to 1 1/2 cups cook chicken breast, diced (optional)
1/4 cup toasted coconut
Roasted salted peanut, for serving

DIRECTIONS

Heat a large skillet over medium-high heat. Add 1 tablespoon of coconut oil, the red peppers and carrots. Cook for 3 to 5 minutes, until the red pepper is seared. Add the edamame, garlic, ginger and red pepper flakes, and toss for 30 seconds or so, being careful not to burn. Remove the veggies from the pan and place on a plate.

Add another tablespoon of coconut oil to the pan. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to a bowl. Break the eggs up with a wooden spoon or spatula.

Add 1 more tablespoon of coconut oil to the pan and about half of the rice. Toss to coat, and then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.

Add the soy sauce and toss. Cook for another 3 minutes, until the rice has browned sufficiently. Add the egg, veggies and diced chicken in with the rice.

Cook just until heated through. Stir in the coconut and half the green onions. To serve, plate the fried rice and top with remaining green onions and roasted peanuts.

Coconut Chicken Fried Rice Recipe photo credit: Tieghan Gerard