I’ve been hearing about the new trend of Coconut Water for at least the past year. However, being someone who gets a little nervous about the new health fads, I never tried the stuff until now. Cocozia’s Coconut Water is USDA Organic, Non-GMO certified, and literally has no other ingredients except coconut water, pure unadulterated coconut water.
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| ©Everyday Cooking Adventures 2014 |
Post work-out it was a great drink as it was refreshing and full of natural electrolytes. I had the brilliant (I think so at least) idea of trying to use it as a substitute for fattening coconut milk in cooking. So last night, I put it to the test.
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| ©Everyday Cooking Adventures 2014 |
I subbed one box (they come in handy juice-box cartons) of the Coconut Water in place of water or coconut milk in making rice for a stir-fry dinner. I made no other changes to the normal rice routine.
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| ©Everyday Cooking Adventures 2014 |
The rice came out a bit sticky as Thai Jasmine rice should and after lifting the lid I already picked up on a vibrant tropical smell from the pot. I fluffed the rice with a fork and scooped it with a wooden spoon onto the plates. As we sat down to eat, we both took a big sniff as the rice was truly fragrant of coconut. I was excited and a bit surprised! The rice was DELICIOUS!
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| ©Everyday Cooking Adventures 2014 |
It was subtly coconut flavored but enough to notice and it was a wonderful twist on the boring plain white rice routine. It paired nicely with the stir-fry and I knew I was eating a healthier version of coconut rice than when I’ve cooked it in coconut milk in the past. No turning back, this is my new go-to way to make rice for any Asian-flavored or styled dish. Here’s my Coconut Rice & Shrimp Stir-Fry:
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| +COCOZIA Coconut Rice ©Everyday Cooking Adventures 2014 |
+COCOZIA Coconut Rice with Shrimp Stir-Fry
Recipe by: Everyday Cooking Adventures, 2014
Serves: 4
Ingredients:
For the Rice:
- 1 3/4 cup Cocozia® Coconut Water
- 1 cup Thai jasmine rice, rinsed until water runs clear
- 1/2 Tbsp. peanut or coconut oil
- 1 medium carrot, sliced very thin
- 1 Tsp. grated or minced ginger (outer skin removed)
- 1/2 Tbsp. Teriyaki sauce
- 3/4 lb. peeled, deveined medium-size shrimp (optional tails removed)
- 1 bell pepper, seeded & sliced lengthwise
- 1 egg
- 1 cup bean sprouts, rinsed thoroughly
- handful cilantro
Directions:
1. In a medium saucepan, pour in the Cocozia Coconut Water and rice and bring to a boil. Lower to a simmer and cover. Cook 15-18 minutes. Remove from heat, keep cover on and let sit 5 minutes before fluffing with a fork to serve.
2. Meanwhile, heat the oil in a large sauté pan or wok. Add the carrot and ginger and sauté 5 minutes. Add the teriyaki sauce and shrimp and continue to cook another 2 minutes, stirring often.
3. Add the bell pepper and make room in the middle of the pan for the egg. Pour in the egg and let cook for 1 minutes. Scramble the egg in the pan (not with a metal fork or you will scratch the pan). Stir everything together, add the bean sprouts just to heat through.
4. Scoop the rice evenly between the plates and add the stir-fry mixture on top or beside it on each plate. Sprinkle each with cilantro as desired.
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We have never tried shrimp at home, but I have often thought about it…
It’s so simple, I promise. Especially if you buy them already peeled and deveined. I try to buy fresh from the butcher/fish monger section of the grocery store versus frozen but it’s up to you!