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Coconut Chicken Fried Rice

Updated: Mar 15

The Coconut flavor in this recipe gives this Coconut Chicken Fried Rice a tropical flair that adds another depth of flavor to traditional fried rice.

Ingredients:

- 2 lbs of boneless Chicken Breast cutlets

- 2 tbsps of coconut oil

- 1 tbsps of olive oil

- 1/2 cup of sesame oil

- 1 cup of coconut milk

- 3 cups of shredded coconut

- 10 eggs

- 8 servings of white rice

- S&P

- 1/4 cup of soy sauce

- 1 cup Smoke Eater Pinot Grigio

- 2 cups of frozen peas

- 2 cups of diced carrots

- 1 white onion chopped

- 1 cup of chopped scallions (white part)

- 1 cup of chopped scallions (green part)

- 2 cups of chopped savoy cabbage

- 1 head of broccoli

- 1 tbsp of ground ginger

- 2 tbsps honey

Preperation:

1- In a bowl, combine the shredded coconut & the bread crumbs & mix together.

2- In another bowl, combine 5 eggs, the coconut milk, olive oil & 1 tsp each of Sea salt & Pepper & beat together to create an egg wash to dip the chicken.

3- Dip the chicken in the egg wash & then coat it with the coconut bread crumbs.

4- In a baking pan coated with cooking spray, bake the chicken at 375 degrees F until the internal temp of the cutlets reaches 165 degrees F (usually takes about 40 minutes)

5- Meanwhile, in a pot, prepare the white rice according to the directions on the box. (I use Aborio Rice)

6- While the chicken is baking, in a wok, over med/high heat, saute the carrots, the white onions & the green part of the scallions in the sesame oil & the coconut oil, until the carrots begin to soften (usually 15 - 20 mins), then add in the wine, cooking for another 10 minutes & then add in the remaining eggs cooking until the eggs are cooked resembling scrambled eggs.

7- Next, add the peas, the cabbage, the broccoli, the soy sauce & the honey, mixing all together & cook over med heat for another 10 or 15 mins.

NOTE: You can also add some chicken broth or stock to the wok to help steam the broccoli.

8- Once the chicken is cooked, slice up half of the cutlets (save the other half to eat with the meal) and add to the wok along with the cooked rice & mix all together until everything is evenly mixed.

9- Garnish with the white part of the scallions & serve, paired with a glass of Smoke Eater Pinot Grigio!

NOTE: I actually sliced some left over pork roast & string beans from the night before & added that to the dish & it was pretty good. You can add any type of meat as well as shrimp to this recipe & it will all be good!


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