Lemongrass & Coconut Rice
This dish is tasty served either hot or at room temperature – a fragrant alternative to traditional fried rice. Delicious with chicken satay skewers. Adapted from an old recipe from a 2004 Country Style magazine, I thought it was time I blogged this before I lose the scrap of paper I keep it on!
1 cup of long grained rice – cooked, rinsed under cold water & drained well
1 cup shredded coconut, toasted
1/2 bunch of coriander, roughly chopped
1/2 bunch of mint, roughly chopped
2 green onions, finely sliced
2 stalks of lemongrass, finely sliced
Thumb sized piece of ginger, peeled and finely sliced
3 tbsps sesame oil
1 tsp fish sauce
1 tbsp kecap manis
Heat sesame oil in a large wok over high heat and add the lemongrass and ginger and cook for a few minutes to release the aromas. Mix in rice and stir well. Stir through the fish sauce and kecap manis. Cook for a further minute, and then remove from heat. Toss through the coriander, mint, green onions and coconut.
Just Wanna Cook! 