Peanut & Coconut Fried Rice
Fish and lime soy is vital - the acidity that flows through the rich bean rice. Garnish with fresh chopped chives.
2 bags of cooked tilda basmati rice (500g)
3 tablespoons of dried coconut
4 spring onions
A handful of baked beans
3 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon soy
4 tablespoons crunchy spread
2 tbsp. Easy chopped chilies
2 cloves of garlic
Toast the dry coconut until it's golden brown and put aside .
Mix the ingredients for the peanut sauce with 3 tablespoons of water and grate the cloves of garlic and ginger. Add more water.
Slice the scallion thinly and roughly chop your beans.
In a saucepan over medium to low heat, add 2 tablespoons of water and two bags of your rice, saute for a couple of minutes until the rice cracks, stirring constantly to form sure your rice doesn't stick with rock bottom .
Pour within the sauce and sauté for a couple of minutes, season and add a touch juice .
Mix 3/4 of the dried coconut, half your chopped onion and add half your chopped nuts.
It's time to serve. Divide your rice between four bowls and garnish each serving with chopped green onions, chopped peanuts, a pinch of dry coconut, and a touch vegetable oil .