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Dessert Fried Rice

Photo: Melissa Punch; Styling: Scott Horne/bigleo.com

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Citizen Cake and Orson, San Francisco