By Brian M. Coffey CEC, AAC
Yield: 4-6 Servings Preparation Time 30 minutes Cook Time: 10 minutes Total Time: 40 minutes
Ingredients:
1 lb White or Brown rice, cooked
1 ½ tbsp. Olive oil
½ cup carrots, chopped fine
½ cup chopped scallions
½ cup Red bell peppers, chopped
½ cup Yellow bell peppers
½ cup Orange Bell peppers
½ cup Red onions, chopped
½ cup coconut milk, unswetened
½ cup green peas, ( I use frozen ones, and thaw them)
¼ cup toasted coconut, shredded and unsweetened
1 tbsp. Spice Mixa
Method: In a deep cast iron skillet or Wok heat oil over high heat. Once oil is hot add carrots and then red onions, stir constantly with a wooden spoon for 1 minute, add all the peppers and cook for 1 more minute. Add the spice mix and blend thoroughly. Move the vegetable mix to the sides of the pan making a hole in the center, add the cooked rice and toss the rice with the vegetable mix and fry the rice for another minute. Add the coconut milk and blend completely. Add the peas, scallions, and toasted coconut flakes, toss and serve.
a Spice Mix:
2 tsp Tumeric
1 tsp Cumin
1 tsp Black Pepper
1/8 tsp Cayenne Pepper (optional)