Coconut Pineapple Rice

with Cashews, Sunny-Side-Up Egg & Sambal

30 min

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Contains: Egg, Soy, Sulphites, and Tree Nuts.

May Contain: Milk, Mustard, Peanuts, Seafood, Sesame, Wheat, and Gluten.

What We'll Send

Sambal Oelek
Lime
Free Range Brown Egg
Red Bell Pepper
Shredded Coconut
Whole Cashews
Pineapple
Canned Coconut Milk
Jasmine Rice
GF Soy Sauce
Cilantro
Garlic
Green Onion
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 777
Fat 55g
Protein 16g
Carbohydrates 52g

Cooking Directions

0

Tip: You will have leftover coconut milk—use it in a smoothie or sweet oatmeal!

1

Cook rice
- Rinse and drain rice in a fine mesh sieve.
- Add rice to a small pot with 1 cup coconut milk and ¼ cup salted water to a pot.
- Bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover with a lid and cook for 12-15 minutes, or until grains are tender.

2

Prepare Ingredients
-Wash lime, green onion, bell pepper, and cilantro.
- Cut lime in half.
- Thinly slice green onions.
- Pick and chop cilantro leaves.
- Cut bell pepper in half, remove core and seeds, and dice into ½ inch pieces.
- Cut pineapple into ¼ inch pieces.

3

Begin Cooking
- Add shredded coconut to a large skillet over medium heat.
- Toast for 2-3 minutes, tossing often until golden. Set aside on a plate.
- Carefully wipe skillet clean.
- Add 2 tbsp. oil to skillet, then turn heat to medium-high.
- Add bell pepper and cook for 3-4 minutes, or until peppers are becoming tender and brown.
- Stir in garlic, pineapple, and cashews. Cook for about 1 minute.

4

Finish Rice
- When rice from Step 1 is cooked, add to same skillet over medium-high.
- Stir ingredients together. Season to taste with soy sauce and half of the green onion.
- Reduce heat to low to keep warm.

5

Cook Eggs
- Heat 1 tbsp. oil in a second skillet over medium.
- Once hot, crack eggs into skillet. Season to taste with salt and pepper.
- Cook for 3-4 minutes until whites are opaque for a sunny-side-up egg, or cook to your preference.

6

Finish + Serve
- Divide coconut rice onto plates.
- Top with toasted coconut, cilantro, remaining green onion, an egg, and sambal oelek to taste.
- Squeeze remaining lime on top if desired.
- Enjoy!

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