Dessert Fried Rice

dessert-fried-rice Photo: Melissa Punch/; Styling: Lori Powell


  • 1 tablespoon olive oil
  • 2 cups brown rice
  • 1 sliced, ripe banana
  • 1/3 cup unsalted, dry-roasted cashews
  • 3 tablespoons chopped dates
  • 1 cup light coconut milk
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon Madras curry powder
  • 1 1/2 tablespoons lime juice
  • tangerine segments
  • 1 tablespoon toasted, unsweetened coconut flakes


Heat 1 tablespoon olive oil in a saute pan over medium heat. Add 2 cups cooked brown rice, 1 sliced, ripe banana, 1/3 cup unsalted, dry-roasted cashews, and 3 tablespoons chopped dates. Cook, stirring, for 2-3 minutes. Add 1 cup light coconut milk, 2 tablespoons brown sugar, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon Madras curry powder. Stir well; cook 1-2 minutes. Remove from heat, stir in 1 1/2 tablespoons lime juice, and divide the mixture among four bowls. Top with tangerine segments and 1 tablespoon toasted, unsweetened coconut flakes.

  • Yield: Makes 4 servings (Serving size: 1/2 cup)

Nutritional Information

Calories per serving: 430
Fat per serving: 19g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Cholesterol per serving: 8mg
Protein per serving: 6g
Carbohydrate per serving: 65g
Sugars per serving: 30g
Fiber per serving: 6g
Iron per serving: 2mg
Sodium per serving: 233mg
Calcium per serving: 50mg
Elizabeth Falkner