'All of the Coconut' Turmeric Fried Rice

Fried rice, y'all. I'm not going to wax poetic about it here for paragraphs, but before we continue I do need to address a few important points:

rochelle-bilow_TURMERICRICE

Save the brown rice for another time. 
The sweetness of white rice works so well in this recipe. It's a nice foil for the spiciness of the turmeric mix, and it fluffs up beautifully. It's okay to give brown rice a rest. Not everything we eat need contain oodles of fiber. Moving on...

Cook the rice a day in advance if possible.
Some mysterious refrigerator magic happens overnight, turning cooked rice into the perfect vehicle for a hot skillet and slick layer of fat. You'll be rewarded by planning ahead (but if you can't, I've included a hack in the recipe). 

Don't skimp on the fat.
At the point in the recipe when you add the coconut oil to the pan, you might experience a moment of panic and think, "REALLY? THAT MUCH?". Soldier on. The fat coats the rice and allows for browning and crisping. If you hold back you'll run the risk of the rice sticking to the pan. 'Nuff said. Now, shall we?

'All of the Coconut' Turmeric Fried Rice
Makes 4 servings

  • 1 cup full-fat coconut milk (you will not use an entire 13.5 oz can)
  • 1 tablespoon Golden Root turmeric latte mix (original or sugar-free)
  • 1/2 cup white basmati rice
  • 1/2 cup unsweetened coconut chips (not shredded coconut)
  • 2 tablespoons coconut oil
  • Salt, freshly ground black pepper
  • Lime wedges (for serving)

First, be sure that the coconut milk is fully combined before using. From the can, use a spoon or whisk to mix together the coconut milk solids with the liquid. Then, pour 1 cup into a jar. Add Golden Root turmeric latte mix and mix well. Cover jar and store in refrigerator to let infuse for at least 8 hours and up to 24.

Make rice one day in advance: Rinse rice in a fine mesh sieve under cool water until water runs clear. Add rice to a medium-sized stockpot. Add turmeric-infused coconut milk and 1/4 cup water. Bring to a boil, stir, reduce heat to a lively simmer, and cover. Cook until liquid is absorbed and rice is plump, about 20 minutes. Let cool proceeding. If you need fried rice RIGHT NOW (and who could blame you), you may expedite the cooling/clumping process that happens naturally over time. Simply spread the rice out evenly on a rimmed baking sheet and chill in the freezer for 20 minutes, stirring after 10 minutes.

Preheat the oven to 350˚. Add coconut chips to a rimmed baking sheet in a single layer and bake for 4-5 minutes, stirring once. They go from golden-toasted to burnt quickly, so keep a vigilant eye. Remove from oven and let cool.

Heat a large (at least 8 inches, preferably 9 or 10) skillet over high. Add coconut oil and swirl pan to coat while oil heats up. Add cooked rice and cook, actively stirring as it heats and crisps up, about 3-4 minutes. Season with salt and pepper.

Transfer rice to a platter or bowls, top with toasted coconut chips, and serve with lime wedges. 

Thank you to Golden Root for sponsoring this post!