Thai Inspired Vegan Rice

Recently a documentary on Netflix named “What The Health” became all the rage. This video caused people to consider veganism or to actually become vegan. I’m not advocating one way or another but we all know there are health benefits to eating a plant based diet. If you are going to try a plant based diet, even a few nights a week, you need a few good recipes so here is one for your collection.

This recipe is a play on Thai fried rice with many of the same ingredients but without the addition of animal protein, seafood, or eggs. If you would like to add any of the items I have removed please do as it would only make this recipe even better. This rice is sweet, spicy, crunchy, creamy, savory, and satisfying. Give it a try and let me know what you think.

Serving size: 4-6

Active time: 30 minutes

Inactive time: 30 minutes

Ingredients:

2 (13.66 or 14oz) coconut milk (approximately 3 C.)

1 C. water IMG_8681

1 1/2 C. long grain rice

2 T. vegetable oil

1 t. salt

1 t. granulated garlic

1 t. granulated onion

1/2 t. white pepper

1 T. soy sauce

2 C. chopped fresh pineapple

1/2-1 C. fresh cilantro

2 T. fresh or dehydrated chives

1/2 C. roasted salted cashews

1 C. raisins, rehydrated

1 jalapeno, sliced

Procedure:

1. Heat a large pan that has a lid on medium heat.

2. When the pan is heated, add the oil, rice, and jalapeño to the pan. Stir occasionally unil the rice is toasted and lightly golden brown. This will take approximately 10 minutes. Note: the jalapeño may cause some coughing from the spice being in the air.

3. When the rice and jalapeño are toasted add all of the seasoning, coconut milk, and water. Be sure to stir to combine all of the ingredients then cover and reduce the heat to low. Stir occasionally to prevent sticking and burning then recover the pan.

4. While the rice is cooking rehydrate the raisins in a small bowl with 2 C. of warm water. Also if using dehydrated chives rehydrate them in a small bowl with 2 T. of warm water.

5. While the rice is cooking prepare the cilantro, pineapples, and measure everything out so it is ready when the rice is.

IMG_9406

6. When the rice is tender (you will have to taste it), add the drained raisins, chives, pineapple, soy sauce, cashews, and cilantro. Stir to combine everything, serve hot, and enjoy!

Notes and Variations:

  • I used unsweetened organic coconut milk.
  • Make sure you get the coconut milk in the can on the ethnic aisle and not the coconut milk in the carton in the cold case. I haven’t tried the recipe using the carton coconut milk and can’t verify whether or not it would work. If anyone tries it and it works please leave a comment on this blog.
  • Eggs can be scrambled and added.
  • Any animal protein, seafood, or tofu can be added.
  • Brown rice or short grain rice can be used for this recipe.
  • I used 1 C. of cilantro but more or less can be used.
  • Any of the ingredients can be increased or deceased based on taste.
  • Curry can be added.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • oz=ounces

5 thoughts on “Thai Inspired Vegan Rice

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