• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Coconut Rice with Lemon-Agave Stir-Fry

    28 January, 2009 by Kip 16 Comments

    Coconut Rice with Lemon-Agave Stir-Fry

    Wow am I tired. The busy doesn't ever seem to end, and I know I'm not the only one who feel that way. Days fly by, work never seems to end, and suddenly it's time to cook a meal. The last thing you want is something that will stretch your brainwaves too far or take half the evening, but at the same time you don't want junk food. Enter stir-fries.

    Sometimes as a teenager my family would eat stir-fry for dinner. Frozen vegetables and tofu. Just about the only frozen vegetables I can bring myself to eat now are peas and ice cream (yes, I just said that). I didn't realise the difference a fresh vegetable could make, and it took me many years before I'd set foot near a stir-fried meal again.

    Recipe notes

    This one is very simple, quick to prepare (my problem is sucking at writing cooking directions, but don't let the wordiness fool you into think it's tricky), and incredibly yummy. My husband is nost a fan of broccoli and he inhaled it ("it has to either be raw or barely cooked and hot," he says). Other vegetables would suit this dish also- think mushrooms, flat beans, maybe not ice cream.

    Give yourself about 30 minutes to prepare, but you could cut that down to ten if you eliminate the roasted sweet potato and go for noodles instead of rice.

    Coconut Rice with Lemon-Agave Stir-Fry

    Serves two
    • Ingredients
      • 150g brown rice
      • ¾ C vegetable stock
      • ½ C coconut milk
      • 250g sweet potato, cut into chips + 1 tablespoon oil
      • 125g broccoli heads
      • 100g courgette, cut into batons
      • ½ medium sized red onion, sliced
      • 2 cloves garlic, minced
      • ½ inch ginger, grated
      • oil for wok
      • Juice of 1 lemon
      • 1 teaspoon agave nectar
      • Pinch of chili flakes (optional)
      • 1-2 tablespoon quality soy sauce
    • Directions/Method
      1. First preheat the oven to 200C (400F) and then start the rice. Be sure to follow the instructions given for the rice you're using. For a basic brown rice, the cooking time should be about 30 minutes and the quantities provided above will be accurate. Adjust liquid content as needed, using a similar ratio of stock to coconut milk. To cook add to saucepan and simmer, covered, on low.
      2. Cut the sweet potato into thick chips and toss in the tablespoon of oil. Once the oven is pre-heated, bake for 20-30 minutes, or until the sweet potato is just browning around the edges.
      3. While the sweet potato is cooking, prepare the vegetables for the stir fry. Cut the broccoli heads into small-ish pieces, the courgette into 2-3 inch batons, and the onion into ¼ inch slices.
      4. In a small bowl mix the lemon juice, agave, soy sauce, and chili (if using). If you don't have agave you can also use regular sugar, but be sure it dissolves evenly in the lemon juice.
      5. Heat your wok until near smoking and add a couple tablespoons of oil. Add the broccoli and stir-fry about one minute before adding the courgette and onion. Fry for another 3-4 minutes before turning the heat down a little and adding the garlic and ginger. Stir fry a further 20-30 seconds and finally add the lemon-agave sauce.
      6. Serve the stir-fry on a bed of the coconut rice, arranged with the roasted sweet potato chips, and enjoy while steaming hot!

    More Mains

    • Instant pot tomato hot pot soup base for winter warming
    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Blaq Berry

      January 28, 2009 at 4:54 pm

      "...maybe not ice cream" lol yes, maybe! ;D

      Your directions are well written, easy to understand. I remember growing up and having lots of stir fry, thx to my mom's love of Asian food. I don't recall her using frozen veggies, but I DO remember how many pans and dishes (wok included) were left for after dinner clean up, lol.

      Reply
    2. kippygo

      January 29, 2009 at 6:05 am

      testing

      Reply
      • kippygo

        January 29, 2009 at 6:06 am

        repy to test

        Reply
        • kippygo

          January 29, 2009 at 6:06 am

          reply to reply to test

          Reply
    3. kippygo

      January 29, 2009 at 1:05 pm

      testing

      Reply
    4. kippygo

      January 29, 2009 at 1:06 pm

      repy to test

      Reply
    5. miffi

      July 26, 2010 at 12:53 am

      sooo yummy glad i tried this, i recommend it ! 🙂

      Reply
      • Kip

        July 26, 2010 at 7:45 am

        Glad you liked it!

        Reply
    6. nana

      February 10, 2011 at 4:12 pm

      Where/when do you use the coconumilk and stock??

      Reply
    7. Jaydakine

      September 02, 2011 at 3:04 am

      ok, just for clarification, I think you're saying that the rice is cooked in veggie stock and coconut milk oil rather than plain water   ..     is this correct?

      Reply
      • Kip

        September 04, 2011 at 8:09 am

        Yes, that's correct 🙂 Sorry it took me so long to reply - I somehow missed the comments!

        Reply
    8. Jaydakine

      September 02, 2011 at 3:05 am

       ..  and thank you!

      Reply
    9. Galen

      October 06, 2011 at 6:09 pm

      This looks really good.  I'm with you the work days just seem to melt into each other especially when the hours are long.

      Reply
    10. B.A.D.

      October 06, 2011 at 6:23 pm

      This looks supper tasty!

      Reply
    11. Anonymous

      October 06, 2011 at 7:04 pm

      Yay! Broccoli! I love the idea of adding roasted sweet potato chips to a stir fry. 

      Reply
    12. Susan

      October 10, 2011 at 6:23 am

      Looks amazing.

      Reply
    13. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook