Coconut Fried Rice

Coconut fried rice with chickpeas and kelewele 

Coconut milk is a creamy, plant-based liquid rich in healthy fats, vitamins, and minerals. Coconut fried rice has a subtle nutty taste that pairs well with other savory dishes. In this plant-based version, I used chickpeas and mushrooms as the source of protein. I enjoy using fresh coconut milk but canned coconut milk is also a great substitute.

Ingredients

• 1 onion

• 2 habanero peppers

• 1 tbsp chopped garlic

• 1/2 tbsp chopped ginger

• 1 cup of mushroom

• 1/2 cup of string beans

• 1/3 cup of vegetable broth

• 3 cups of coconut milk

• 3 cups of washed rice

• 1 cup of cooked chickpeas

• 2 bell peppers

• 1 tbsp coconut oil

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1 tsp turmeric

• 1/2 tsp oregano

• 1/2 tsp thyme

• 1 tsp black pepper

• 1 tsp paprika

• salt to taste

Directions

1. Heat coconut oil in a frying pan and sauté the chopped onions, garlic, ginger, and habanero pepper.

2. Add the cooked chickpeas to the sautéed mixture and then add the chopped bell pepper and mushroom. Add the seasonings and stir frequently. Allow it to cook for 5 minutes.

3. Add the rice and then add the coconut milk and vegetable broth. The liquid from the coconut milk and broth should be enough to just cover the rice. Cover the pan and stir the rice often so the bottom does not burn too much. Cook for 20 minutes until the rice is soft.

4. Mix the string beans into the cooked rice. Serve and enjoy.