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Quick Coconut Ginger Rice Lunch Recipe

Quick Coconut Ginger Rice Lunch Recipe

By Kathypatalsky

I’m always looking for a few quick, hot lunch ideas that I can whip up and enjoy during the workday. This Quick Coconut Ginger Rice Lunch is just that. Coconut, ginger and sweet corn infused brown rice is accented by steaming hot sauteed veggie wontons. Add a few triangles of tofu to your saute pan for added protein. This healthy, cozy, hot lunch is the perfect fit to your busy day..

This is a great use for leftover rice from last night’s dinner. Or is you have those pre-cooked rice packets – use those. I keep some frozen veggie dumplings in the freezer and can pull out as many as I’d like to serve with the rice. This will work with white or brown rice.

For added protein, you can add a triangle of tofu to your wonton saute. Add a splash of tamari to season. Saute the tofu for 1 minute on each side – using the hot safflower oil.

Quick Ginger Coconut Rice Lunch

serves 1



  • 1 cup cooked brown rice
  • 1/3 cup sweet canned corn
  • 2-3 Tbsp light coconut milk (start with 2)
  • 1 tsp tamari (or soy sauce)
  • 1/2 tsp grated fresh ginger and/or 1/4 tsp ginger powder


  • parsley and fresh ginger
  • 4 frozen or homemade veggie wontons
  • 1/4 cup safflower oil

To Make:

1. Toss all the rice ingredients together – heat for 1-2 minutes in microwave.

2. Heat safflower oil in nonstick skillet. Add wontons. Saute for 2 minutes on each side. Remove, place on paper towel to cool.

3. Plate rice and wontons. Sprinkle parsley over top and a fresh ginger garnish.