Coconut Crispy Rice Bowl
This flavorful and simple rice bowl features golden brown crispy rice, pecans, coconut and green onions for a delightful, mediterranean diet inspired dish.
Servings 2 servings
Equipment
- Cast Iron or large frying pan
- Lid for pan with a kitchen towel wrapped tightly around it and secured at the top
Ingredients
- 2 cups leftover rice does not need to be warm
- 1 tbsp coconut oil
- 1/2 cup shredded coconut (or coconut flakes) unsweetened prefered
- 1/3 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 scallions, chopped
Instructions
- Before you start cooking, wrap a kitchen towel around the lid for the pan you will be using. Tie it tightly at the top, to ensure the towel doesn't come anywhere near the burner/flame. This will ensure the moisture that is produced during cooking, doesnt' drop back into the rice.
- Heat the coconut oil over medium-high heat in a large cast iron or frying pan.
- Once warm, carefully add the leftover rice, pressing down on the rice with a spatula to form a thin, single layer
- Sprinkle 1/2 of the coconut flakes over the top of the rice and cover with the towel lined lid
- After 4-5 minutes, check rice by lifting up a small corner - if it's toasted and golden brown, carefully flip the rice over and press down again with the spatula to cook the ther side. Note - I flip the rice in 4 different segments to ensure all the rice is turned over
- Place the towel lined lid back on the pan and cook for an additional 4-5 mintues. Remove from heat.
- Transfer the crispy rice to a large serving bowl and top with remaining coconut flakes, chopped pecans, dried cranberries and chopped scallions.
Notes
This recipe calls for leftover rice that has already been cooked.
If you don't have leftover rice, prepare your rice according to package instructions and allow to fully cool before using in this recipe.