Creamy Coconut Fried Rice

How fun is it to take an already awesome recipe and make it even more awesome by changing a few things just because that is what had you to work with in your fridge that day?!
Lately, I’ve been following this sweet & inspirational vegan blog, (and the winner for best website address goes to…) and the brains behind the words posted this amazing recipe for a vegan coconut fried rice that wasn’t fried at all. In fact, it had very very little fat and only 1 tablespoon of oil. Obvi, I was very eager to try it…
So here is my version of the dish. Feel free to customize it. Actually, I encourage it!!

2/3 of a cup brown rice
1 can light coconut milk (yup, Trader Joe’s never fails. 50% less fat, 100% full flavor!)
1 cup of water
1 tablespoon coconut oil (you can use olive oil or safflower oil, but coconut is best if you have it)
2 tablespoons soy sauce
1 block of firm tofu
1/2 Roasted Cashews
I used bell peppers, broccoli, and some frozen okra I found in the freezer.
Garlic Powder
Curry Powder
First, add your rice, water, and coconut milk to a pot and heat to a boil. As soon as it boils, drop it down to low heat and let it simmer covered until all or most of the liquid is gone. I stirred occasionally but I don’t think I was supposed to… Whatevs!
Next, Cube your tofu and add soy sauce, spread onto a lightly greased cookie sheet and bake in the oven for about 35 minutes. The original recipe said to flip once but I forgot because I was having too much fun chopping my veggies… Whatevs!
Then, chop your veggies and sauté in the coconut oil & seasonings for a few minutes. I like to keep a little crunch in my veggies but you can cook them to whatever consistency you enjoy!
Finally, toss everything in the rice pot, mix well, find a friend, and devour your exotic/ guilt free/ creamy rice dish!

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