Verdict: Win

I helped Kevin finish off the rest of his deli turkey (how did you end up with 2 or 3 boxes of it again??) by making this coconut fried rice. I winged this recipe and it didn't turn out too bad. I didn't think that eggs would pair well with coconut, but the coconut was subtle and fragrant that it actually paired up with the rest of the hodge podge of ingredients rather well. Below is my very rough recipe, just so I can remember some things that I did. Basically, you can add whatever you want to fried rice.



Coconut Fried Rice (with Chicken, Carrots, and Deli Turkey)
Yield: Serves 6

INGREDIENTS
3 cups rice
1 8 oz can coconut milk (or a little less)
1 onion, diced
2 cloves garlic, minced
ginger, minced
carrots, diced
3 eggs
turkey deli, diced
3 boneless skinless chicken breasts, cubed
soy sauce
salt
ground white pepper
ground black pepper

DIRECTIONS
Place rice, coconut milk, and as much water as you need in a rice cooker. Mix well and then cook rice. Once rice is cooked, remove from rice cooker and place the coconut rice in a large pan to cool. Fluff the rice with a fork.

In a medium bowl, marinate chicken with soy sauce for 20 minutes. In a large pan on medium heat, cook diced chicken with lid on until cooked through.

Heat a separate wok to medium high. Sauté garlic and and ginger in some oil until fragrant, then add onions and carrots and sauté for 5 minutes. Make a hole in the center of the wok and add the eggs. Scramble the eggs with the vegetable mixture, then add the rice and toss. Mix in the chicken and deli turkey. Season with salt, ground white pepper, and ground black pepper.

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