Coconut fried rice

Enjoy this coconut fried rice at Christmas time. With shredded brussels sprouts and pomegranate jewels, it's a festive trimming with a twist

Serves 6


250g basmati rice
100ml coconut milk
1 tbsp butter
1 tbsp coconut oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 spring onion, chopped
1 red pepper, diced
100g brussels sprouts, shredded
100g frozen peas
100g frozen sweetcorn
1 tbsp fresh thyme leaves
1 tbsp desiccated or shredded coconut
1 tbsp soy sauce
chopped parsley and pomegranate seeds, to serve


Cook the rice in a pan, uncovered, with the coconut milk, butter, some salt and 250ml water over a medium-high heat. Bring to a boil, cover and turn the heat to low. Simmer until the liquid has been absorbed, about 10-12 mins. Take off the heat and leave covered for 10 mins, then fluff with a fork.

Heat the coconut oil in a large pan and fry the onion, garlic, spring onion, red pepper and sprouts for 3-4 mins. Add the remaining veg, thyme and coconut, and cook for a few minutes. Stir in the rice and soy. Serve sprinkled with the parsley and pomegranate seeds.