This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.

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  • Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.

  • Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.

Nutrition Facts

341 calories; protein 4.1g; carbohydrates 57.7g; fat 10.5g; sodium 360.3mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2020
This was soooo good, It should be called Filipino crack! The only thing that I did different, was I used about 10 - 15 cloves of peeled garlic, which I smashed, Just as the garlic started to brown, I removed it from the oil with a slotted spoon and set aside and then added it back on top of the rice while it was browning. This allowed me to let the rice to get good and crispy without worry of the garlic over browning, which I’m not a fan of. Thank you for sharing this delicious recipe! Read More
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