This wonderful, hearty fried rice recipe is a filling meal in itself. The only additional dish you'll need to go with it is a light dessert.
Recipe by Rori Trovato; photo by Luca Trovato
|2 tablespoons olive oil||2 cloves garlic, minced|
|6 chicken thighs, skinned and boned, cut into large chunks||1 tablespoon ground cumin|
|2 teaspoons kosher salt||3 tablespoon ground coriander (cilantro)|
|1 teaspoon black pepper||1/2 cup shredded coconut|
|1 large onion, diced||3 cups cooked rice|
|2 zucchini, diced||3/4 cup coconut milk|
|1 carrot, grated|
In a wok or large skillet over high heat, add the o
When hot, add the chicken thighs
Cook, stirring often, until well browned, about 10 to 14 minutes; season with the salt and pepper
Add the onions and continue to cook for about five minutes
Add the zucchini, carrots, garlic, cumin, coriander, coconut and the rice
Stir until well coated, about 3 to 5 more minutes
Add the coconut milk and cilantro and cook until the mixture is bubbling and slightly thickened
Adjust seasoning with additional salt if needed.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf