Fried rice used to be an old standby for us. Have a lot of veggies? Chop it up and saute with a bit of egg and soy sauce. Add some chicken or beef if you’re out for more protein. And one of the best parts about dishes like fried rice is you can easily make double or triple the batch, enough for leftovers and lunches for the week ahead. But at some point the fried rice stopped. I’m not really sure why; I guess we just got tired of eating it. And sometimes (ok, most of the time), takeout was easier, despite the less healthy version.

I guess it was when I started my recent coconut obsession (not going anywhere) that I thought back to our old fried rice habits. Often I cook rice in broth, rather than water to amp up the flavor. Surely a swap for coconut milk would lead to the same level of flavor.

Just in case the coconut milk didn’t provide enough flavor, I added a bit of coconut oil. And tossed in a handful of unsweetened shredded coconut for good measure. The result was some of the tastiest, fluffiest coconut rice I’ve ever tasted! From there you can stir-fry the rice with really any veggies you have on hand. I opted for peas, carrots, pineapple and scallions. Honestly, I think I could have gotten away with just the rice and pineapple!

Coconut Fried Rice (Serves 4-6)

• 1 1/2 c jasmine rice
• 1 15oz can unsweetened coconut milk
• 3/4 c water
• 4 tbsp coconut oil, divided
• 1 large carrot, finely diced
• 1 c fresh or frozen peas
• 2 c diced pineapple
• 1 small bunch scallions, thinly sliced
• 2 tsp garlic powder
• 1 tsp curry powder
• 2 tbsp soy sauce
• Generous pinch of salt
• 1/2 tsp cayenne pepper (or more to taste)

Mix the rice, coconut milk, water and 2 tablespoons of coconut oil in a medium saucepan. Bring to a rolling boil over medium-high heat then cover and reduce to a simmer until all liquid has been absorbed and rice is tender, about 20 minutes. Let cool at least 30 minutes (or can be made the night before).

Heat remaining two tablespoons of coconut oil in a wok or large skillet until it the oil shines. Add carrots, peas and pineapple and sauté until carrots are tender, about 4 minutes. Stir in scallions, garlic powder, curry, cayenne, soy sauce, salt and continue sautéing for 1 minute.

Add rice and stir fry for 5 minutes until well mixed and heated through. Season with additional salt and pepper to taste. Serve immediately.