Enjoy this coconut fried rice at Christmas time. With shredded brussels sprouts and pomegranate jewels, it’s a festive trimming with a twist
Prep:10 mins
Serves 6
250g basmati rice100ml coconut milk1 tbsp butter1 tbsp coconut oil1 small onion, chopped2 garlic cloves, finely chopped1 spring onion, chopped1 red pepper, diced100g brussels sprouts, shredded100g frozen peas100g frozen sweetcorn1 tbsp fresh thyme leaves1 tbsp desiccated or shredded coconut1 tbsp soy saucechopped parsley and pomegranate seeds, to serve
STEP 1Cook the rice in a pan, uncovered, with the coconut milk, butter, some salt and 250ml water over a medium-high heat. Bring to a boil, cover and turn the heat to low. Simmer until the liquid has been absorbed, about 10-12 mins. Take off the heat and leave covered for 10 mins, then fluff with a fork.STEP 2Heat the coconut oil in a large pan and fry the onion, garlic, spring onion, red pepper and sprouts for 3-4 mins. Add the remaining veg, thyme and coconut, and cook for a few minutes. Stir in the rice and soy. Serve sprinkled with the parsley and pomegranate seeds.
