Coconut Peanut Rice with Veggies
Serves 1
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- salt to taste
- red pepper flakes to taste
- 1 teaspoon fresh lime juice
- 1 teaspoon minced fresh ginger
- 1/3 cup grated carrots
- 1 cup cooked brown rice (i use refrigerated leftover rice)
- 1/3 cup diced red bell pepper
- 2 teaspoons unrefined coconut oil
- 1/4 cup lightly salted roasted peanuts plus more for garnish
- 2 tablespoons toasted unsweetened coconut flakes plus more for garnish
- 2 tablespoons cilantro roughly chopped, plus more for garnish
- 1 tablespoon diced english cucumber for garnish
- Carbohydrate 62.6682913529219 g
- Cholesterol 0 mg
- Fat 29.5606284374548 g
- Fiber 9.24694155319009 g
- Protein 18.235888749899 g
- Saturated Fat 4.21089604165041 g
- Serving Size 1 1 (308g)
- Sodium 3975.23112499935 mg
- Sugar 53.4213497997318 g
- Trans Fat 1.53603968748645 g
- Calories 566 calories
1. Heat the oil in a medium nonstick skillet. 2. Saute the ginger for one minute over medium heat. 3. Stir in the bell pepper and carrots, then saute for two minutes or until crisp-tender. 4. Season the veggies with red pepper flakes, then stir in the rice. 5. Cook the rice and veggie mixture for two to three minutes, until hot. 6. Stir in the lime juice, followed by the peanuts, coconut, and salt, to taste. 7. Cook for one minute then remove from heat. 8. Fold in the cilantro. 9. Spoon the rice into a bowl then top with more peanuts, coconut flakes, cilantro, and cucumber.
