Ingredients

• 2 cups Riceland Jasmine Rice, uncooked
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 cup water
• ¼ cup unsweetened shredded coconut
• 1½ teaspoons salt, divided
• 1 tablespoon coconut oil
• 1 small habanero or Scotch bonnet pepper, minced (optional)
• 2 scallions, thinly sliced (white portions only)
• 1 medium carrot, diced (about ½ cup)
• ¼ teaspoon black pepper
• ½ teaspoon ground ginger
• 1 tablespoon fresh thyme, chopped
• 1 cup fresh pineapple, diced
• Zest and juice of 1 lime
• ½ cup roasted cashews, roughly chopped
• 1 tablespoon soy sauce or tamari
• 2 tablespoons fresh cilantro, chopped
• ½ fresh pineapple, hollowed out for serving (optional)

Instructions

Cook the Coconut Rice

1. In a medium saucepan, combine the coconut milk, water, shredded coconut, and 1 teaspoon of the salt. Bring to a gentle boil.
2. Stir in the jasmine rice, reduce the heat to low, cover, and cook for 18–20 minutes, or until the liquid has been absorbed.
3. Remove from the heat and let stand for 5 minutes. Fluff with a fork. (For the best fried rice texture, cool the rice completely or refrigerate for several hours.)
4. Prepare the Fried Rice
5. Heat the coconut oil in a large skillet or wok over medium heat.
6. Add the minced pepper (if using), scallions, and carrots. Cook for 3–4 minutes until the vegetables begin to soften.
7. Stir in the remaining ½ teaspoon salt, black pepper, ground ginger, thyme, diced pineapple, lime zest, lime juice, and chopped cashews. Cook for another 2–3 minutes.

Fry the Rice

1. Add the cooked coconut rice to the skillet and gently toss to combine.
2. Spread the rice into an even layer and let it cook undisturbed for 3–5 minutes to develop lightly crispy edges.
3. Stir in the soy sauce, toss, then spread the rice out again and cook another 3–5 minutes. Repeat once more if desired for extra toasted bits.

Serve

1. Remove from the heat and stir in the chopped cilantro.
2. Serve warm in a hollowed pineapple half for a fun presentation, or spoon into a serving bowl.
3. Garnish with additional cilantro, toasted coconut, lime wedges, or extra chopped cashews if desired.

Tips

• Meal idea: Add grilled shrimp, chicken, tofu, or pork to turn this into a complete entrée.
• Make ahead: Day-old rice produces the crispiest fried rice.
• Extra crunch: Top with additional toasted cashews and toasted coconut just before serving.
• Heat level: Omit the habanero for a milder, family-friendly version or substitute a diced jalapeño for moderate heat.