What is better than fried rice? Miso Coconut Fried Rice! If you like fried rice, you will love this twist! It is a healthy, balanced meal that is easy to whip up for a quick weeknight dinner. Making fried rice is a great way to use up leftovers, so feel free to add extra veggies or protein to this dish. Once you get the hang of the basic method, you will be able to turn leftover rice and whatever veggies or meats you have in the fridge (like rotisserie chicken, leftover roasted veggies etc.) into a quick and delicious meal. You start by making the rice, which should be done in advance. Cooking the rice with coconut milk and miso gives it a rich and savory flavor that is unique and so delicious!
For the rice:
- 2 cups jasmine rice
- 14 oz coconut milk
- 10 oz water
- 1 tsp salt
- 2 tsp miso
- 2 teaspoons coconut oil
- 2 cup pineapple chunks fresh or canned in juice
- 2 tsp coconut oil
- 1 large carrot diced
- 1 onion diced
- 4 cloves garlic minced
- 2 tsp minced ginger
- 2 tsp miso
- Cooked coconut rice
- 2 tbsp soy sauce
- 1 scallion sliced on the bias
Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
Spread rice out onto a parchment lined sheet tray, and let cool. You can do this step the day before or a few hours before and then refrigerate the rice once it is cool.
Heat 2 tsp of coconut oil in medium pan. Add pineapple, and let caramelize for a few minutes. Once the pineapple is golden, turn and let the other sides caramelize. Remove from the pan and set aside.
Add 2 more tsp coconut oil, and add the carrots Sauté for a minute, then add the onions, sauté for another minute, add the garlic ginger and miso. Stir until all combined and garlic begins to get a slight golden color.
Add the cooked coconut rice and soy sauce. Stir until all combined and heated through. Add the pineapple back in and mix.
Garnish with sliced scallions.