Coconut Pineapple Thai Fried Rice

Number of Servings: 8

rice for 8
400ml can of light coconut milk
425g can of pineapple pieces in juice
1/2tbsp melted coconut oil
4 bell peppers ~600g, finely diced
240g chickpeas drained from can
185g garden peas drained from can
4 cloves of garlic, minced
1tsp ground ginger
1tsp hot chilli powder
2tbsp soy sauce
100g roasted cashews

1 Drain pineapple pieces and reserve the pineapple juice. Pour both coconut milk and pineapple juice into a big measuring jug, add water until it reaches the accurate amount of liquid required to cook the rice. Use the coconut pineapple water to cook the rice.

2 Add coconut oil to the pan, saute bell peppers for 4 minutes, then, stir in pineapple pieces, chickpeas, and garden peas, and cook for 1 minute. Next, add minced garlic, ground ginger, chilli powder, and soy sauce, and cook for another 1 minute. Finally, add cooked coconut pineapple rice. Cook for the last 3 minutes. Serve hot topped with roasted cashews!

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