Rice is a staple that needs to be in every kitchen pantry. Whether a batch of chicken (and rice) soup is in order or if the dog gets sick, you can have rice on the table in 20 minutes. Leftover rice can be a vessel for all of the remaining vegetables left in the refrigerator when it is magnificently turned into vegetable fried rice that everyone loves. The addition of turmeric gives this rice a sun-kissed hue while the coconut oil and coconut milk give it just enough richness and flavor to make it unforgettable. Serve with a stir fry, curry or dal or with grilled meat and vegetables. This recipe can easily be doubled to ensure there's plenty for leftovers.
Place saucepan over medium-high heat and add coconut oil so it melts. Once oil is hot, add the rice and stir well to coat the kernels. Continue sauteing the rice for about 3 minutes, stirring as needed so it does not burn. Add the ground turmeric, salt and pepper and continue to stir to coat.
Add the coconut milk and water and bring to a boil.
Once the liquid is boiling, turn down the heat, cover and cook for 15 minutes, or until the water has evaporated. Then turn off the heat and let sit for 5-10 minutes. Fluff rice with a fork and serve.
Refrigerate any leftover rice.