The rice was a big hit. The coconut and lime flavors come through very well without being too overpowering. I’ve made this dish about 5 times in the last few weeks and we love to eat it with pan-fried tofu. Feel free to add some diced bell peppers or your favorite seasonal vegetables to make a more substantial dish.
COOKING NOTES FOR BUTTERNUT SQUASH FRIED RICE
Use virgin coconut oil: The coconut flavor of this butternut squash fried rice depends on the type of coconut oil that’s used. You want to make sure to use coconut oil that is unrefined. They’re usually labeled as “virgin coconut oil” or “unrefined coconut oil.” If you open a container of coconut oil and the scent immediately hits you, you know you’ve got the right type. Refined coconut oils do not have enough flavor to make this dish truly fragrant.Using coconut milk: The first few times I cooked this recipe, I tried to use coconut milk to give the dish flavor. I found that the coconut flavor didn’t really come through that well no matter how much milk I added. Instead, it just made the fried rice more moist.Cook this in a large wok or pan: Because the butternut squash gives off moisture, you will want to cook this dish in a large wok or pan. If you crowd the riced butternut squash in a small pan, it will take longer to cook and the squash ends up being quite moist.Variations: If you are looking to fill up more, consider adding 2 cups of cooked rice to the mix. You’ll need to use 3 tablespoons of coconut oil, and you may need to add a tiny bit more lime juice and salt, depending on your taste.
MORE BUTTERNUT SQUASH RECIPES
Baked Butternut Squash Mac & CheeseThai-Spiced Butternut Squash SoupButternut Squash Curry
