Ginger Coconut Fried Rice

I promised a few months ago to share this recipe. This yummy recipe is now in our menu favorites. I discovered it in our ward cookbook & served with BBQ teriyaki chicken for the first time in August for my in-laws. We made it again for a dinner with friends this past weekend. Enjoy!

1 c white basmati rice (we used Jasmine rice & it was good)
1 c water
3/4 c canned unsweetened coconut milk
1 t finely chopped fresh ginger
1/2 tsp salt
2 tbutter
2 carrots, diced (we used 1/2 pkg of shredded carrots)
6 green onions
2 T sweetened shredded coconut
1 clove garlic, minced
2 T fresh cilantro


In med. pot over high heat, combine rice, water, coconut milk, ginger & salt. Bring to a boil, reduce heat to low. Cover, simmer for 15 minutes. (We skipped this & just used our rice cooker) Let stand until rice is tender & liquid is absorbed, about 5 minutes. Fluff with fork. Meanwhile, in a large skillet, melt butter over high heat. Add carrots, green onions, coconut & garlic. Cook, stirring constantly, until carrots soften slightly, 3-4minutes.Add rice mixture. Cook, stirring frequently until rice is lightly browned & no longer sticky, 3-4 minutes. Remove from heat, stir in cilantro & serve. (These pictures show a double batch)