LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE
LAY HO MA!! This rice dish is a real treat. It’s incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let’s begin.
Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro
Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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LAY HO MA!! I hope you’re keeping well ☺️ be sure to check out the new plantbased sushi masterclass and watch the entire first class here http://www.yeungmancooking.com 🍣 happy cooking 🥳
Is there anything we can replace the hazelnuts with? Im a broke ass student so hehe can't afford them
My dear, your sense of humor is how they’re saying: the chefs kiss! 🤣 😋 🥰
I made this recipe tonight for dinner, and it was fantastic! Easy and so delicious. Thank you! I also appreciated the simplicity of your presentation, and can't wait to try another one of your vegan recipes!
I ❤️your Videos :soooo yummie.!!!!
This Recipe I made for tomorrow :lunch at work.
Thank you ☺️🙏
Greetings from Hamburg/Germany and stay healthy.
Julia
I cannot WAIT to cook this! I LOVE coconut rice… yum yum!
Wow, 1.2 million views! I hope he gets so popular even non-vegans are waiting for his next video!
I made this with absolute confidence & it was delicious! 🤗
Well now I am hungry.
Could we use desiccated coconut instead of shredded coconut. Thanks
Hi, could you teach us lots of vegan dishes.
This looks delicious I would like to try this today but what is the carb and calorie content.
I made this and it was delicious. The only problem was is that the rice wasn’t cooked. The instructions on the rice said 2 cups of water to 1 cup of rice but I made it with One cup of coconut milk to one cup of rice as per the recipe?
Love the simplicity of your videos; the focus is on your amazing recipes!
Your presentation definitely makes me feel like I could follow this with confidence. I can’t wait to try this recipe along with many others! 🤗
❤️👍❤️👍❤️
So easy and delicious!
Lovely – thanks for the recipe in the description box 👍 appreciate that
I cannot wait to make this. Will let you know how it goes 😍 thank you!!
Amazing dish! One question though, did you use sweetened shredded coconut in this recipe?
That looks like a party I'd like to attend 🤩
Cooking the rice in the coconut milk, fascinating.
TIPS:
If your coconut milk was thick like mine and 1 cup wasn't enough, add the whole 15.5 oz can.
If your rice was like mine and was still a little under after steaming for 10 minutes off the burner: add two small splashes of water and cover quickly.
My rice turned out really good after doing these things. Otherwise, it wouldn't have worked for me! Delicious recipe tho!! Thanks so much Yeung!
Is the coconut milk from a can or the more liquid type in a milk carton?