epicurious
Coconut and Turmeric Fried Rice
Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.
👥 4 Servings👤 Devonn Francis📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pan
- ●spatula
📝 Preparation Steps
1
Heat 3 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 4 Medjool dates, pitted, coarsely chopped, 3 scallions, thinly sliced, 2 garlic cloves, coarsely chopped, 2 fresh bay leaves, 1 Tbsp. finely grated unpeeled ginger, 1 tsp. freshly grated turmeric or 1 Tbsp. ground turmeric; season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about ⏱️ 2 minutes. Transfer mixture to a small bowl and set aside; discard bay leaves.
. extra-virgin olive oil, divided6 TbspMedjool dates, pitted, coarsely chopped4fresh bay leaves2. finely grated unpeeled ginger1 Tbsp. freshly grated turmeric or 1 Tbsp. ground turmeric1 tspKosher salt
2
Heat remaining 3 Tbsp. extra-virgin olive oil in same skillet (no need to wipe out) over medium-high. Add 4 cups cooled cooked long-grain white rice and press into a flat even layer. Cook, undisturbed, until crisp underneath, about ⏱️ 5 minutes. Shake pan to loosen rice, then break up rice into large pieces with a spatula and turn over. Scatter ½ cup unsweetened coconut flakes over and cook, undisturbed, until coconut is warmed through, about ⏱️ 2 minutes.
. extra-virgin olive oil, divided6 Tbspcooled cooked long-grain white rice4 cups
3
Mix in reserved date mixture and 2 Tbsp. soy sauce; toss to break up rice clumps. Taste and add more salt if needed. Remove from heat and let cool slightly.
. soy sauce2 Tbsp
4
Just before serving, stir in 1 cup cilantro leaves with tender stems and a handful of mint leaves, torn if large. Cut 2 limes into quarters; squeeze juice from a few quarters over. Serve remaining lime quarters alongside.
cilantro leaves with tender stems1 cupHandful of mint leaves, torn if largelimes2
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