Coconut Rice

Rinse jasmine rice under cold water until the water runs clear. Dice your chosen protein and vegetable, and mince or prepare your aromatic accent (ginger, garlic, or lemongrass).

In a medium saucepan, combine the rinsed rice, canned coconut milk, vegetable broth, shredded coconut, and salt. Stir well.

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

While the rice cooks, heat coconut oil in a separate skillet over medium-high heat. Add the aromatic accent and cook for 1 minute until fragrant.

Add the diced protein and cook until nearly cooked through (time varies: shrimp ~3 min, tofu ~5 min, chicken ~8 min). Stir in the vegetable and your chosen sauce base (soy sauce, oyster sauce, hoisin, or coconut aminos).

Cook until the vegetable is tender-crisp and the protein is fully cooked, about 3–5 minutes. Taste and adjust seasoning.

Fluff the coconut rice with a fork and divide among bowls. Top each bowl with the cooked protein-and-vegetable mixture.

Garnish with your chosen fresh herb and textural topping (sesame seeds, peanuts, or cashews). Drizzle with ginger-soy glaze or additional sauce if desired, and serve hot.