Spicy Coconut and Ginger fried rice

This is an Indian fusion inspired dish with the lime, coconut and coriander influences. These magical 3 ingredients really do bring a dish together! With the combination of stir-fried rice and the sweetness of the cherry tomatoes this dish will defiantly full you up and keep you going for the afternoon. And if you take it to your workplace the vibrate colours from all the vegetables will most likely turn turns heads in your office. Seeing it’s also Christmas the intense ginger and chilli vibes will keep you warm during this cold festive period.

As well as it smelling and tasting good it is also a cheap dish to make! You can make it even cheaper by using dried coriander instead of fresh. (Fresh is advisable however as you will get more flavour coming through into the dish once cooked)

Serves 3


  • 100g of wholegrain rice
  • 2 tbsp. of soy sauce
  • 1 diced red onion
  • 1 stem of coriander, finely chopped
  • 150g of coconut milk
  • ½ a ginger stork
  • 1 lime
  • 15 long green beans, cut finely
  • Half a packet of cherry tomatoes
  • ½ yellow pepper
  • 1 small red chilli or 1 tsp of chilli flakes
  • 1 tbsp. of coconut oil


  • Black pepper
  • Pinch of salt





  1. Cook the rice separately in either a rice cooker or a pan. – ensure the rice is fully cooked before going to the next stage. At this stage, while the rice is cooking you want to chop all your vegetables in advance before frying.




2. On a medium heat add the 1 tbsp of coconut oil to a deep pan or Wok. Fry the red onion for 1 minute. Ensure to continuously stir so the garlic doesn’t burn.



3. Add the garlic, ginger and soy sauce and cook for another 1 minute, again ensure you continuously stir.




4. All the vegetables and spices, apart from the cherry tomatoes to the pan and cook for 5 to 6 minutes.



5. Add the coconut cream and chillies to the pan and cook for 2 minutes while continuously stirring.



6. Add half the rice, and stir in well then add the other half of the rice. Increase the heat to max and cook for 10 minutes while continuously stirring until the coconut milk has infused into the rice and it starts to fry.



7. Turn off the heat and add the chopped tomatoes and coriander at the end and ensure they are stirred in well.




Serve hot and garnish if extra coriander if needed.



Nutritional benefits:

  • A low-calorie meal
  • high in fibre
  • low in cholesterol

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