Coconut Pomegranate Stir Fry
Recipe by The Skinny Chef.
1 1/2 cup short grain brown rice
2 tablespoons sesame oil or light olive oil
4 carrots, peeled, thinly sliced
1 red onion, thinly sliced
1 tablespoon chopped fresh ginger
2 garlic cloves, minced
1 cup frozen edamame or peas, defrosted
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 tablespoon hot sauce (optional)
2 limes, cut into wedges
1 cup shredded coconut
1 cup chopped cilantro
- Cook rice according to the package instructions and set aside. Warm the oil in a large skillet over medium heat and add the oil, carrots, onions, ginger, and garlic. Cook 2 to 3 minutes, stirring often, until the carrots and onions start to brown. Add the rice and stir well.
- Stir in the half the pomegranate arils, edamame or peas, soy sauce, and hot sauce if using. Squeeze four of the lime wedges over the rice and sprinkle with the cilantro and remaining pomegranate arils. Serve immediately with the additional lime wedges.Chef’s Note: to make this gluten-free just use tamari in place of soy sauce.
Nutritional Stats (serving: 2 1/2 cups) 515 calories, 12 g protein, 80 g carbohydrates, 12 g sugars, 16 g fat (6 g saturated), 0 mg cholesterol, 8 g fiber, 703 mg sodium