Did I ever tell you about that 50 pound bag of rice I bought a few months ago?
Um, I’m down to my last few cups! So everyone who thought I was crazy? (…well, no comment!) But the fact is, I used it, no problem. And if I wasn’t so relieved to have the space back in my pantry, I’d buy another 50 pound bag.
I know so many people are hating on the white rice. (And white bread, white potatoes, white sugar.) But I’m not one of them. I love my white foods. People in third world countries must think Americans are crazy with all the diet trends, when they would do anything for a big ‘ol bowl of white rice! But, I digress. You can certainly sub in a different grain and this would still be delish!
What’s funny is, this dish turned out to be a great mistake. It was supposed to have chicken in it, but I forgot to defrost it. I was also going to use cumin, until I realized I was out – which could have been a giant catastrophe, but I subbed in curry powder, and it turned out to be a blessing in disguise. (I’ve also accidentally put cumin in cookies, instead of cinnamon – not a great mistake.)
Think a pile of vegetables on top of rice can’t be a substantial meal? Oh, it can. It so can. My third helping was proof of that.
Coconut Curry Veggie Stir Fry
Serves 4
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients
• 1 1/2 tablespoons vegetable oil
• 1 medium sweet onion, cut into 1-inch pieces
• 1 small bell pepper, cut into short strips
• 1 cup julienned carrots
• 1 cup snow peas, large ones cut in half
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon crushed red pepper flakes
• pinch of salt and pepper
• 1 can (8 ounce) pineapple chunks, drained, juice reserved
• 1/2 cup light coconut milk
• 1 teaspoon cornstarch
• 2 cups cooked white rice
Directions
In a large nonstick pan, heat oil over medium-high. Add onion, bell pepper, carrots, snow peas, ginger, garlic, curry powder, red pepper flakes, and salt and pepper. Cook, stirring frequently, for about 5 minutes until vegetables are crisp-tender.
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks and coconut milk to the pan. Cook for 1 minute or until thickened; stir gently. Spoon over rice and serve right away.
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Mom says
I finally made this tonight and can now scratch one more recipe off my to try list. Outstanding, even without the curry powder. We even had second helpings and will make again any time. YUM!
Mom says
I don’t cook with curry, but I’m going to try this because it looks too good to pass. I’ve been told that jasmine and basmati rice are healthier than plain white rice. It evidently has more complex carbohydrates and takes longer to break down during digestion. I haven’t researched if this, however.
Jen @ Savory Simple says
Pineapple and coconut milk in a stir fry? Yes please.
Rachel @ Bakerita says
I’ve recently gotten super into Indian food (how could I not, moving to London where it’s everywhere and delicious?!?!), and this curry looks amazing!! I’m already starting to stockpile recipes for when I’m back in America and without good Indian on every corner, and this recipe is so getting pinned. Yum!
vanillasugarblog says
will I be a buzzkill if I mention that the larger bags of rice were recalled; Uncle Bens brand.
I hope you didn’t get that?
In other news…..I really like this recipe LOL
No I do. ;-)
Rebecca {foodie with family} says
Fellow white foods lover here. Actually, I love white rice, brown rice, wild rice, I love all rice! And ditto white potatoes, gold potatoes, sweet potatoes, ALL THE POTATOES! Pretty much every grain and starch I guess. And I’d especially like to top all the grains with this stir fry. Can I please? Pretty please?!?
Rebecca {foodie with family} says
I think it goes without saying that I don’t buy rice in bags smaller than 25 pounds, right? My preference is the 50 pounder. But then again, you know how many people I’m feeding.
Amy @Very Culinary says
ALL THE STARCHES FTW! And for you…a pantry? Closet? Pffft. No, you need a ROOM.
Joanne says
The.Boy might stage some kind of revolt if I brought home a 50 lb bag of rice…but will that stop me now that you’ve put the idea in my head? probably not. Plus i see a lot of this curry in our future.
Melissa says
I love you. ;)
(I also love this happy accident, though I would have to add chicken to mine, you understand.)
Amy @Very Culinary says
HEE! And my original plan was to include chicken, so I feel you completely. :D
Erin | The Law Student's Wiferin says
CONGRATS on breaking through the 50-pounder! I’m totally impressed. Closest I’ve come is using up 30 pounds of squash one fall. Don’t ask my husband how he felt about that ;-)
Amy @Very Culinary says
Hahaha. Oh god. If I made 30 pounds of squash for Paul, he would have moved out temporarily. Needless to say, his love for it does not match my own.
Julie says
Ummm…yeah. We always buy rice in at least 20 pound bags–usually at the local Asian market. We are especially fans of Jasmine rice, because it has a slightly nutty taste and the aroma is wonderful. I’ve been a rice lover my entire life. When Jerry was in the field during our 82nd Airborne years (and Stephie was an infant), my dinner would consist of rice and peas more nights that I should admit to. But, I digress. Curry, coconut and rice? Yes, please. I’ll take that third helping, too. ‘Cause you know I need my veggies. :)
Amy @Very Culinary says
Love Jasmine rice…and basmati. I have tubs of those, too. I LOVE ALL THE RICE! Lol. And also? I make a simple rice dish that has peas and asparagus in it. FTW.
Stephie says
Alex is embarrassed by how many types of rice are currently in our pantry. Oops. Rice lovers unite!