Coconut Pineapple Rice

with Cashews, Sunny Side Egg and Sambal

30 min

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What We'll Send

Sambal Oelek
Shredded Coconut
GF Soy Sauce
Green Onion
Red Bell Pepper
Free Range Brown Egg
Jasmine Rice
Canned Coconut Milk
Whole Cashews
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, dairy, 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.
This recipe contains soy, egg, and sulphites.

Calories 592
Fat 34g
Protein 16g
Carbohydrates 52g

What You'll Need

Cooking Directions


Tip: You can use the leftover coconut milk from Step 1 in a smoothie or sweet oatmeal.


Cook rice

Rinse and drain rice in a fine mesh sieve. Add rice to a small pot. Add 1 cup (2 cups for 4 servings) coconut milk and ¼ cup (½ cup for 4 servings) salted water to pot over high heat. Bring to a boil and reduce heat to low. Cover with a lid and cook for 12-15 minutes, or until grains are tender.


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.


Begin Cooking

Add shredded coconut to a large skillet over medium heat. Toast shredded coconut for 2-3 minutes, tossing often, until golden. Set aside. Carefully wipe skillet clean. Add 2 tbsp. (4 tbsp. for 4 servings) 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.


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.


Cook Eggs

Heat a second skillet over medium. Add 1 tbsp. (2 tbsp. for 4 servings) oil. When hot, crack eggs into skillet. Season with salt and pepper. Cook eggs for 3-4 minutes until whites are opaque for a sunny side up egg, or cook to your preference.


Finish + Serve

Divide coconut rice onto plates. Top with toasted coconut, cilantro, remaining green onions, an egg, and sambal oelek to taste. Serve with a squeeze of lime if desired. Enjoy!

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