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Festive Fried Rice

Guest Recipe by Charley's Health.

Festive Fried Rice - Charley's Health - Tropical Sun Coconut Oil

Prep time: 30 minutes | Difficulty: Easy | Suitability: Vegan

Put those leftover Christmas sprouts to use with this super-simple, festive fried rice recipe. And if you have leftover rice you can use instead of cooking it from scratch - even better!   


1 cup Tropical Sun Basmati Rice

1 heaped tsp Tropical Sun Coconut Oil

1 red onion

100g trimmed Brussel sprouts

Pinch Tropical Sun Onion Salt

1/2 tsp Tropical Sun Ground Turmeric

Pinch chilli flakes

1/2 tsp Tropical Sun Ground Pimento Seasoning

100g fresh pomegranate seeds


  1. Add the rice into a saucepan with 1 3/4 cup of water. Bring to a boil, then cover with a lid and simmer on a low heat for 15-20 minutes until all of the water has been absorbed. Use a fork to fluff up the rice.
  2. Meanwhile, add a tsp of coconut oil into a frying pan and bring to a medium heat. Finely dice the onion and slice the sprouts into halves. Add these into the pan and sauté until softened and slightly caramelised.
  3. Season with onion salt, turmeric, chilli flakes and pimento.
  4. Add in the cooked rice and half of the pomegranate seeds and sauté everything together.
  5. Serve topped with extra pomegranate seeds and enjoy!

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