Coconut Red Rice Stir-Fry Recipe

About this recipe

A flavorful and hearty gluten-free dinner featuring red rice stir-fried with fresh vegetables, aromatic spices, and creamy coconut milk, topped with toasted almonds and fresh basil.

Ingredients

• 14 g On1Y Basil Leaves
• 250 g Spring Onion
• 1 pc (1 kg) Daawat Quick Cooking Red Rice
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 400 Ml Chaokoh Coconut Milk
• 125 g Red Bell Pepper
• 100 g Asparagus Bunch
• 300 ml Puramate Pancake Maple Syrup
• 200 g Nutty Gritties Lightly Salted Jumbo Roasted Flavoured Almonds
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g X 3 Mtr Coriander Powder Combo
• 200 ml Japanese Choice Gluten Free Soy Sauce

Instructions

1. 1. Rinse 1 cup of red rice thoroughly and cook it in 2 1/4 cups of water with 1 teaspoon of salt. Once cooked, set it aside.
2. 2. Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add 3 minced garlic cloves, 1 finely chopped red bell pepper, and 1 teaspoon of ground coriander. Stir-fry for 2 minutes until fragrant.
3. 3. Add 1 thinly sliced carrot and 8 halved asparagus to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. 4. Add the cooked red rice to the skillet and stir-fry for another 2-3 minutes, ensuring the rice is evenly mixed with the vegetables and spices.
5. 5. Pour in 1/2 cup of coconut milk, 1/4 cup of soy sauce, and 1/2 teaspoon of maple syrup. Stir well and bring the mixture to a gentle boil. Reduce the heat and simmer for 2 minutes.
6. 6. Remove the skillet from heat and stir in 1/2 cup of fresh basil leaves. Sprinkle 1/4 cup of toasted slivered almonds on top before serving.