Fried rice is the perfect way to turn last night’s leftovers into a glammed-up brunch dish. Cold cooked rice straight from the fridge results in optimal browning and a crispy texture. The sweetness from the dates and coconut gives this dish sunny daytime vibes. Pair it with the rest of DeVonn’s dream Pride brunch menu: Breakfast Smash Burgers, Melon and Avocado Crudo, and Guava and Goat Cheese Phyllo Pie.
What you’ll need
Chef's Knife
$53 At Amazon
Microplane Grater
$19 At Amazon
Wooden Spoon
$9 At Amazon
Flexible Metal Spatula
$13 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 4 Medjool dates, pitted, coarsely chopped, 3 scallions, thinly sliced, 2 garlic cloves, coarsely chopped, 2 fresh bay leaves, 1 Tbsp. finely grated unpeeled ginger, 1 tsp. freshly grated turmeric or 1 Tbsp. ground turmeric; season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about 2 minutes. Transfer mixture to a small bowl and set aside; discard bay leaves.
Step 2
Heat remaining 3 Tbsp. extra-virgin olive oil in same skillet (no need to wipe out) over medium-high. Add 4 cups cooled cooked long-grain white rice and press into a flat even layer. Cook, undisturbed, until crisp underneath, about 5 minutes. Shake pan to loosen rice, then break up rice into large pieces with a spatula and turn over. Scatter ½ cup unsweetened coconut flakes over and cook, undisturbed, until coconut is warmed through, about 2 minutes.
Step 3
Mix in reserved date mixture and 2 Tbsp. soy sauce; toss to break up rice clumps. Taste and add more salt if needed. Remove from heat and let cool slightly.
Step 4
Just before serving, stir in 1 cup cilantro leaves with tender stems and a handful of mint leaves, torn if large. Cut 2 limes into quarters; squeeze juice from a few quarters over. Serve remaining lime quarters alongside.
