Peanut & Coconut Fried Rice

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Step 1.

Toast the desiccated coconut until golden brown and set to the side.

Step 2.

Mix the peanut sauce ingredients together with 3 tbsp of water and grating both your garlic cloves and ginger. Add more water if you want a thinner sauce.

Step 3.

Thinly slice your spring onions and roughly chop your peanuts.

Step 4.

In a frying pan at a medium to low heat, add 2 tbsp water and your two pouches of rice, stir fry for a couple of minutes breaking up the rice, stirring continuously to make sure your rice does not stick at the bottom.

Step 5.

Pour in your sauce and stir fry for a couple of minutes, season, and add a squeeze of lime juice.

Step 6.

Mix in 3/4 of the desiccated coconut, half your sliced onions and throw in half of your chopped peanuts.

Step 7.

Time to serve up. Divide your rice into four bowls and garnish each portion with some sliced spring onions, some chopped peanuts, a pinch of desiccated coconut and a drizzle of sesame oil.

For extra spice and a salty kick add more peanut butter and chopped chilli.

2 Pouches of Cooked Basmati Tilda Rice (500g)
3 Tbsp Desiccated Coconut
4 Spring Onions
Handful of Roasted Peanuts
1/2 Lime
Peanut Sauce
3 Tbsp Sesame Oil
1 Tbsp Fish Sauce
1 Tbsp Soy Sauce
4 Tbsp Crunchy Peanut Butter
2 Tbsp Easy Chopped Chilli
2 Cloves of Garlic
Knob of Ginger
1/2 Lime
Pinch of Sugar