Toasted Coconut Rice With Bok Choy and Fried Eggs

A lot of coconut oil is unflavored. You won't get the "unique tropical taste and richness" mentioned unless you use coconut oil that hasn't had the flavor refined out, ex: Whole Foods 365 unrefined virgin coconut oil.

I subbed a can of light coconut milk for 2 of the cups of water. I also added sliced grilled chicken breast that I marinated in 1/4 cup soy sauce, 1/4 cup Mirin, a few tbs of sambal oelek, a TBS or so of jarred minced ginger, and a few tsp of dark soy sauce. Delicious!

A few billion people in South and South East Asia have been cooking with coconut oil and eating other coconut based foods for thousands of years. Average lifespans are in the 80's and people are active well into their final years. Maybe the "pure poison" research is motivated by something else? It might be the Olive-oil mafia or the Dairy Dons. :)

This dish, if you follow the recipe, is bland - we grimaced eating it last night. A vast improvement would involve: cooking the rice with coconut milk, sautéing the veggies in sesame oil, shallot, ginger and soy sauce. Add soy sauce on top. Definitely do 2 eggs per person. We'll try with these improvements and see if it makes a difference.

That article subhead was misleading. It was one man who said that and they only noted that. No rationale. Basically they are questioning the health value because of saturated fat. The headline was “Is Coconut Oil Good or Bad for you”. For dishes like this I will continue to use. Also for skincare.

Oh, my goodness! A delicious meal! We used a can of coconut milk as most of the liquid, and because my husband disdains green beans, sugar snap peas cooked only for the last 5 minutes. Happy, happy.

Cooked this for my first (of hopefully many) Meatless Mondays. I topped with two eggs for the adults, used baby bok choy and seasoned with toasted sesame seeds and soy sauce. As others noted, it needs a sauce... for me, a couple dashes of soy sauce did the trick. Good, simple meal. I tried Sriracha, but it overpowered the delicate coconut rice. Will make this dish again.

This was OK, but nothing special. Definitely needs a sauce. Francis Lam’s carmelized scallion sauce would be the perfect accompaniment (https://cooking.nytimes.com/recipes/1019308-caramelized-scallion-sauce) a pity I was out!

I substituted long grain brown rice. Bring to a boil, then cover and simmer for 30 minutes before adding the vegetables and simmering for another 10 minutes.

And later articles cleared up that one lerskn’s assertion, but if you are still nervous from that one person’s opinion on coconut oil, use avocado oil, which I used for this recipie only because I ran out of coconut oil. Has a high smoke point and is very healthy.

FYI: Jasmine rice is a long-grain, not a medium-grain rice. Important to note in terms of substitutions, like Basmati (also long-grain). A medium-grain is something like Arborio.

Good grief! Comment on the recipe instead of bad-mouthing the 'unhealthy oil'. Don't like it, don't use it. I use refined oil and will add some coconut flakes to the rice. Cook eggs in a bit of coconut and sesame oil for flavor. Definitely use soy sauce* or soy mixed with a bit of sriracha; garnish with slivered scallions. This is a nice, light and tasty meal. *Try Golden Mountain Seasoning Sauce (available from Amazon).

Coconut oil took a big hit in health news this week as "pure poison"! Maybe butter would be a good substitute.

This was simple and delicious. Make it when you don’t know what to eat.

This as a nice, easy Friday night supper. I reduced the rice to 1 cup- 2 cups seemed like a lot for three people. Used one can of coconut milk as suggested in other Notes. I can see how it would lack some oomph using water. Subbed snap peas for the green beans- that’s what I had in the fridge. I added them after the bok choy had steamed for 5 min. Nice crunch. Soy sauce and chili paste when serving made it sing.