Dessert Fried Rice

Photo: Melissa Punch; Styling: Scott Horne/


Makes 4 servings (Serving size: 1/2 cup)

Nutritional Information

Calories 430
Fat 19 g
Satfat 8 g
Monofat 7 g
Polyfat 2 g
Cholesterol 8 mg
Protein 6 g
Carbohydrate 65 g
Sugars 30 g
Fiber 6 g
Iron 2 mg
Sodium 233 mg
Calcium 50 mg


1 tablespoon olive oil
2 cups brown rice
1 sliced, ripe banana
1/3 cup unsalted, dry-roasted cashews
3 tablespoons chopped dates
1 cup light coconut milk
2 tablespoons brown sugar
1 tablespoon butter
3/4 teaspoon salt
1/2 teaspoon Madras curry powder
1 1/2 tablespoons lime juice
tangerine segments
1 tablespoon toasted, unsweetened coconut flakes


Heat 1 tablespoon olive oil in a saute pan over medium heat. Add 2 cups cooked brown rice, 1 sliced, ripe banana, 1/3 cup unsalted, dry-roasted cashews, and 3 tablespoons chopped dates. Cook, stirring, for 2-3 minutes. Add 1 cup light coconut milk, 2 tablespoons brown sugar, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon Madras curry powder. Stir well; cook 1-2 minutes. Remove from heat, stir in 1 1/2 tablespoons lime juice, and divide the mixture among four bowls. Top with tangerine segments and 1 tablespoon toasted, unsweetened coconut flakes.

Elizabeth Falkner,

Citizen Cake and Orson, San Francisco,


October 2010
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