Name: Coconut and Turmeric Fried Rice
Yield: 4 servings
Ingredients: 6 Tbsp. extra-virgin olive oil, divided; 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; Kosher salt; 4 cups cooled cooked long-grain white rice; ½ cup unsweetened coconut flakes; 2 Tbsp. soy sauce; 1 cup cilantro leaves with tender stems; Handful of mint leaves, torn if large; 2 limes

Overhead shot of a plate of turmeric fried rice on a pink to blue gradient surface.

Photograph by Shawn Michael Jones, Food Styling by Spencer Richards, Prop Styling by JoJo Li

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
$34.53 At Amazon
Microplane Grater
$18 At Amazon
Wooden Spoon
$7 At Amazon
Flexible Metal Spatula
$9.99 At Amazon

Recipe notes