Veggie Stir-Fry and Coconut Rice

So, one thing has changed since I last posted, one pretty major thing. I’ve gone and finished my degree.

I’ve actually done all of my exams and finished my degree. Not quite sure what to do with myself now! Of course, I’m still pretty damn busy being involved in two plays, and I still have a job and play sports and that, so really I’m very glad my exams are over, but this means I’m a full adult now, which is quite terrifying. If anyone wants to tell me how mortgages or pensions work that would be grand. I always thought that by the time I became an adult I would just know these things, but apparently being an adult really means just being a child with a drinking license.

Anyway… I made some nice food today. I’m pretty obsessed with coconut so I thought I’d incorporate it into a recipe – I love oriental flavours, so I thought a stir-fry would be perfect with a coconut side dish to cool down the fiery flavours that inevitably invade all of my cooking ever. I hope you like it, and please wish me luck for continuing with the rest of my life… Here’s hoping it’ll be an exciting journey.

Stir-Fry and Coconut Rice

Stir-Fry and Coconut Rice

Ingredients

For the stir-fry

A little vegetable oil

Half a red onion

One clove of garlic

Half a pepper

Two mushrooms

A few stalks of broccoli

Two handfuls of bean sprouts

Half a teaspoon of chilli flakes

One tablespoon of soy sauce

Juice of half a squeezed lime

For the coconut rice

One portion of rice

One tablespoon of creamed coconut

Method

  1. Fry the chopped onions and garlic in the oil until softened, then begin to cook the rice in boiling water.
  2. Add the rest of the veggies into the pan and fry them all until golden. By this time the rice should be cooked (this takes about 10 minutes).
  3. Put the rice in a bowl and stir in the coconut cream. Mix the chilli, soy sauce and lime to make a sauce and pour it into the veggie mix, then serve in a separate bowl.

Serves one

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