Traditional village breakfast!! Young Coconut Meat mixed Rice with Chili paste|| mali cooking

fresh grated coconut

🥗Healthier: unsweetened desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut is lower in fat, while coconut milk adds creaminess.

chili paste

🥗Healthier: salsa

💰Cheaper: homemade chili sauce

Salsa offers a fresher taste with less heat.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil enhances flavor while canola is more cost-effective.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and more affordable.

Cook rice according to package instructions until fluffy.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add chili paste and sauté for another 2 minutes.

Mix in fresh grated coconut and cook until lightly toasted, about 3-4 minutes.

Add cooked rice to the skillet and stir to combine thoroughly.

Season with soy sauce, salt, and pepper to taste.

Fold in chopped scallions, carrots, and peas; cook for an additional 2-3 minutes.

Remove from heat and drizzle with lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens