Rating: 1 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Use any Asian chili paste or sauce you have in your refrigerator to give this rice bowl a touch of salty heat, including sambal oelek, garlic chili sauce, or even Sriracha.

Charity Ferreira
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell

Recipe Summary

total:
10 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large frying pan over medium-high heat. Add shallots and fry until browned, then remove from heat and sprinkle with salt.

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  • Spoon rice into a large serving bowl. Top with squash, a drizzle of sweet-hot Asian chili sauce, fried shallots, and coconut flakes. Squeeze a couple of lime wedges over the bowl and serve.

Nutrition Facts

820 calories; calories from fat 53%; protein 11g; fat 50g; saturated fat 28g; carbohydrates 94g; fiber 6.4g; sodium 748mg.
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