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15 minute Coconut Infused Egg Fried Rice

by Mys-amatusamad (follow)
Bismillaah, Let's Cook!
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This is my twist on this traditional South East Asian meal. For all you busy folks, it won’t take you that long to put together, most of these ingredients will probably already be in your cupboards, fridge and freezer.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 6 servings

6 cups cooked rice, reheated (or 6 packs of microwave rice)
2 eggs
Half an onion
2 garlic cloves
¼ teaspoon of salt
Chinese five spice (1/2 tspn)
Paprika (1/2 tspn)
Szechuan peppercorns, crushed (1 tspn)
Vegetable oil
Coconut milk (half a cup)
½ cup desiccated coconut
½ cup frozen vegetable (peas, carrots, beans)


Heat the rice in the microwave.

Meanwhile, heat some vegetable oil, chop the onions and garlic and add to the frying pan.

Add the spices, pepper, salt and frozen vegetables.

When the vegetables soften, move them to one side of the pan, crack the eggs and add to the pan.

On medium heat, scramble the eggs, then mix them around with the vegetables.

Add the coconut milk and desiccated coconut. Bring to a boil for two minutes then simmer for 3 minutes.

Add the rice to the pan and mix well. Serve while it's piping hot.

EAT! Thanks for reading, wasalaam (and peace) !

I like this Recipe - 8
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