Stir-fry with coconut milk rice
This stirfry is a great way to get your kids to eat their veggies at tea time with left overs making a great lunch for the next day. This Stir Fry is complemented nicely with the addition of coocnut rice. The use of So Good Unsweetened coconut Milk really helps the coconut rice to get a great creamy texture and be something that the whole family can love. This recipe is vegan and gluten free making this something everyone can love.
Ingredients
- 300g long grain basmati or jasmine rice, soaked for 1 hour, washed, drained
- 2 tbs olive oil
- 3 cups (750mls) So Good™ Unsweetened Coconut milk
- 1 star anise
- 1 bay leaf
- 1/2 head of broccoli, cut into florets
- 1/4 head of cauliflower, cut into florets
- 1 cup (100g) sliced mushrooms, for example button, brown or shiitake etc
- 100g snow peas
- 2 tsp fresh ginger, grated
- 1 tsp liquid honey
- 1/2 lemon, juice and finely grated zest
- 2 tbs shredded coconut, toasted (optional)
- To serve: fresh herbs, microgreens or baby salad leaves
Method
- In a saucepan, stir fry the rice in 1 tbs of oil for about 3 minutes. Add the So Good™ Unsweetened Coconut milk, star anise and bay leaf. Bring to the boil over a medium to high heat. Cook until the rice has nearly absorbed all of the liquid. Turn the heat to low, cover the pan tightly and cook for a further 10-12 minutes undisturbed. Discard the leaf and star anise.
- Cut the broccoli and cauliflower into small florets and slice the mushrooms and snow peas.
- Heat the second measure of oil in a hot frypan. Quickly cook the vegetables and ginger together, allowing them to brown slightly. Add 2-3 tbs of water to help the vegetables steam. Add the honey, lemon zest and juice. Toss to combine.
- Divide the coconut rice and vegetables between small bowls. Sprinkle with toasted coconut, fresh herbs, microgreens or baby salad leaves to serve.
Tips
- Add a poached egg or grilled tofu for extra protein.
