Coconut Scallion Rice With Eggs – a delicious recipe with Jasmine Rice, Coconut milk, scallions, cilantro, unsweetened coconut flakes, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Empty the contents of the coconut milk into a medium saucepan. Add an additional can of water to the coconut milk in the pan. Heat over high heat until simmering. Add rice and stir to ensure its combined. Reduce heat to low and cover. Simmer for 15-20 mins or until rice is tender.
2
Meanwhile, while the rice is cooking, add the chopped scallions, cilantro, unsweetened coconut, and lime juice to a medium size bowl.
3
Once rice is tender, turn off the heat and let it cool for 5 minutes. Add the cooked rice to scallion mixture and mix to combine. Divide between the serving plates.
4
In a small frying pan, fry eggs, two at a time, to desired doneness and serve over the rice.
5
Note: To make more vegatable-centric, I add green veg whenever its in season - asparagus, kale, broccoli, and rapini work very well under the eggs whether steamed or sauteed.
293
kcal
Calories
13
g
Fat
25
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup Jasmine Rice, 1 can Coconut milk (not lite), 3 chopped scallions, 1 bunch chopped cilantro, and more.
Yes, Coconut Scallion Rice With Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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