Coconut Shrimp Fried Rice
Yield: 4 servings
Ingredients:
For the Coconut Shrimp:
1 lb (450 g) shrimp, peeled and deveined
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup panko breadcrumbs
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for color)
Vegetable oil, for frying
For the Fried Rice:
3 cups cooked jasmine rice (preferably day-old)
1 tablespoon coconut oil (or vegetable oil)
1 onion, diced
2 cloves garlic, minced
1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
2 green onions, sliced
2 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
Salt and pepper, to taste
Fresh cilantro or basil, for garnish
Instructions:
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