The fish sauce and the lime are key here - the tanginess cutting through the rich peanutty rice. Top with freshly chopped spring onions. Cheap + delicious.
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Serves
4
Cooked Rice
Desiccated Coconut
Spring Onion
Roasted Peanuts
Lime
Salt
Black Pepper
Peanut Sauce
Sesame Oil
Fish Sauce
Soy Sauce
Peanut Butter
Easy Chopped Chilli
Garlic
Ginger
Lime
Sugar
Serves
4
Cooked Rice
Desiccated Coconut
Spring Onion
Roasted Peanuts
Lime
Salt
Black Pepper
Peanut Sauce
Sesame Oil
Fish Sauce
Soy Sauce
Peanut Butter
Easy Chopped Chilli
Garlic
Ginger
Lime
Sugar
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Toast the desiccated coconut until golden brown and set to the side.
Step 2.
Mix the peanut sauce ingredients together with 3 tbsp of water and grating both your garlic cloves and ginger. Add more water if you want a thinner sauce.
Step 3.
Thinly slice your spring onions and roughly chop your peanuts.
Step 4.
In a frying pan at a medium to low heat, add 2 tbsp water and your two pouches of rice, stir fry for a couple of minutes breaking up the rice, stirring continuously to make sure your rice does not stick at the bottom.
Step 5.
Pour in your sauce and stir fry for a couple of minutes, season, and add a squeeze of lime juice.
Step 6.
Mix in 3/4 of the desiccated coconut, half your sliced onions and throw in half of your chopped peanuts.
Step 7.
Time to serve up. Divide your rice into four bowls and garnish each portion with some sliced spring onions, some chopped peanuts, a pinch of desiccated coconut and a drizzle of sesame oil.
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