Dessert Fried Rice

Photo: Melissa Punch/bigleo.com; Styling: Lori Powell

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

Nutritional Information

Amount per serving
  • Calories: 430
  • Fat: 19g
  • Saturated fat: 8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2g
  • Cholesterol: 8mg
  • Protein: 6g
  • Carbohydrate: 65g
  • Sugars: 30g
  • Fiber: 6g
  • Iron: 2mg
  • Sodium: 233mg
  • Calcium: 50mg

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

Preparation

  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.
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