====== Coconut and Turmeric Fried Rice ====== 

Tags: [[dinner]] - [[vegetarian]] - [[chicken]] - [[Asian]] - [[Gluten Free]] - [[GF Asian]] - \\ [[GF Dinner]] - [[GF Vegetarian]] - [[GF Chicken]] \\ 
Active Time: 30 min\\ 
Passive Time: N/A (optional - velvet chicken - 1 hour)\\ 
Serves: 4\\

====Description====
Sweet-savory take on fried rice

====Source====
Adapted from [[https://www.bonappetit.com/recipe/coconut-and-turmeric-fried-rice|Bon Appetit]]

====Ingredients====
  *Chicken breast: 1 - 1.5 lb, thinly sliced (see optional step for velveting) - optional, leave out for vegetarian meal

  *Olive oil: 6 tbsp, divided (more if using chicken)

  *Medjool dates: 8, pitted, coarsely chopped
  *Scallions: 6, thinly sliced
  *Garlic: 4 cloves, coarsely chopped
  *Bay leaves: 2
  *Ginger: 1 tbsp finely grated
  *Turmeric: 1 tbsp ground (or 1 tsp freshly grated)
  *Kosher salt: to taste

  *Long grain white rice: 4 cups cooked (from about 1.25-1.5 cups uncooked)

  *Unsweetened coconut flakes: 1/2 cup

  *Soy sauce: 2 tbsp, plus more for optional velveting step

  *Mint leaves: 1 handful, torn if large
  *Limes: 1, juiced

  *Optional - sesame oil (1 tbsp), soy sauce (1 tbsp), cornstarch (1 tbsp), egg white (1), garlic (4 cloves, thinly sliced) for velveting chicken



====Notes====
  *To velvet the chicken, mix together 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 egg white. Add thinly sliced chicken and garlic, stir, and put in the fridge for 30-60 minutes


====Instructions====
  -Heat about 3 tbsp olive oil in a wok. Add dates, scallions, garlic, bay leaves, ginger, and turmeric. Season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about two minutes. Transfer mixture to a small bowl and set aside. Discard bay leaves
  -If cooking chicken, heat another 3 tbsp of olive oil in the wok and add the (optionally velveted) chicken. Cook undisturbed for several minutes, then stir fry until cooked through. Transfer to plate
  -Heat 3 tbsp olive oil in the wok. Add the rice and press into an even flat layer. Cook undisturbed until crisp underneath, about 5 minutes. Shake wok to loosen, then break rice up into large pieces with a spatula and turn over. Scatter coconut flakes on top and cook, undisturbed, for another 2 minutes
  -Mix in date mixture and soy sauce (and chicken, if using). Toss to break up rice clumps. Taste and add salt as needed. Remove from heat and let cool slightly
  -Add mint leaves and lime juice to taste before serving

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