Breakfast stir-fry with coconut milk rice

  • Skill Easy
  • Prep time 15 mins (1 hr soaking) mins
  • Cook time 30 mins mins
  • Servings 4-6
A great breakfast stir-fry to try, with coconut milk rice.


  • 300g long grain basmati or jasmine rice, soaked for 1 hour, washed, drained
  • 2 tbs olive oil
  • 3 cups (750mls) So Good™ Unsweetened Coconut milk
  • 1 star anise
  • 1 bay leaf
  • 1/2 head of broccoli, cut into florets
  • 1/4 head of cauliflower, cut into florets
  • 1 cup (100g) sliced mushrooms, for example button, brown or shiitake etc
  • 100g snow peas
  • 2 tsp fresh ginger, grated
  • 1 tsp liquid honey
  • 1/2 lemon, juice and finely grated zest
  • 2 tbs shredded coconut, toasted (optional)
  • To serve: fresh herbs, microgreens or baby salad leaves


  1. In a saucepan, stir fry the rice in 1 tbs of oil for about 3 minutes. Add the So Good™ Unsweetened Coconut milk, star anise and bay leaf. Bring to the boil over a medium to high heat. Cook until the rice has nearly absorbed all of the liquid. Turn the heat to low, cover the pan tightly and cook for a further 10-12 minutes undisturbed. Discard the leaf and star anise.
  2. Cut the broccoli and cauliflower into small florets and slice the mushrooms and snow peas.
  3. Heat the second measure of oil in a hot frypan. Quickly cook the vegetables and ginger together, allowing them to brown slightly. Add 2-3 tbs of water to help the vegetables steam. Add the honey, lemon zest and juice. Toss to combine.
  4. Divide the coconut rice and vegetables between small bowls. Sprinkle with toasted coconut, fresh herbs, microgreens or baby salad leaves to serve.


  • Add a poached egg or grilled tofu for extra protein.
  • Per Serve
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