Spicy Coconut Ginger Rice Bowl

Dinner, Lunch | March 16, 2022

Prep Time: 45 minutes

Total Time: 60 minutes

Servings: 4


  • 1 package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
  • 1 Tablespoon canola oil
  • ¼ cup shallots, diced
  • 1 cup red bell pepper, cut into a ½-inch dice
  • 1½ Tablespoons minced, peeled fresh ginger (about 2-inch piece)
  • 2 Tablespoons red curry paste
  • 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
  • 2 Tablespoons soy sauce
  • 1 14-ounce can unsweetened coconut milk
  • 4 Tablespoons Nature’s Fynd Original Dairy-Free Cream Cheese
  • 6 cups cooked white rice
  • Kosher salt
  • 1 seedless cucumber, thinly sliced
  • 1 carrot, shredded
  • 3 scallions, white and light green parts, sliced on a bias
  • sesame seeds
  • cilantro leaves
  • chili oil
  • lime wedges


  1. Heat oil over medium heat in a skillet.
  2. Once oil is simmering, add shallots and red pepper. Sauté until fragrant, 2-3 minutes, then add ginger and cook until fragrant, about 1 minute.
  3. Add curry paste and red pepper flakes, cook for 1 more minute.
  4. Whisk in soy sauce and coconut milk. Bring to a simmer and continue to simmer for 2-3 minutes to slightly thicken. Turn off heat and whisk in Nature’s Fynd Dairy-Free Cream Cheese.
  5. Chop cooked Breakfast Patties and add to the sauce. Stir to combine.
  6. Divide rice into 4 bowls, ladle sauce over the rice. Garnish with cucumbers, carrots, scallions. Sprinkle sesame seeds and cilantro. Drizzle with chili oil and serve with a lime wedge on the side.
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