Asian Coconut Rice with Steamed Vegetables

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The healthiest way to cook vegetables to steam them. Steaming preserves many of the nutrients in our vegetables, and gives them a fresh taste. With a simple sauce mixture containing soy sauce, you can add delicious Asian flavors that work perfectly with the coconut rice that accompanies your veggies. Asian food is not always about stir-frying or deep-frying. We can recreate our favorite Eastern flavors with a healthier method and ingredients. Let’s start enjoying Asian food the wholesome way.

Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce

4 servings

Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce

Yields: 6 servings | Serving Size: 3/4 cup | Calories: 309 | Total Fat: 12 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 332 mg | Carbohydrates: 44 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 6 g | SmartPoints (Freestyle): 11


  • 1-1/2 cups uncooked rice
  • 1 cup coconut milk
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 3 ounces snow peas
  • 1 large carrot, peeled and sliced
  • 1 large zucchini, sliced
  • 1 (1-inch) slice of ginger, peeled, chopped and pressed lightly
  • 1 (1/2-inch) slice of ginger, peeled & grated
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1/2 teaspoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds


  1. Over medium heat, in a small dry saucepan, toast the sesame seeds then set aside.
  2. Over high heat, in a medium saucepan, put together the rice, coconut milk, and water. When it boils, put down the heat to low and cover, but not completely, leaving an opening of 1/2 inch.
  3. In a steamer, steam the vegetables by kind because some cook longer than the other. Cook the carrots first (about 10 - 12 minutes) then add the chopped ginger, the zucchini and the snow peas (about 7 minutes).
  4. In a small bowl, mix the soy sauce, lime, honey, sesame oil and grated ginger.
  5. When the vegetables are cooked, pour the sauce and mix.
  6. Sprinkle the sesame seeds on the rice and the vegetables.
  7. Serve the rice and vegetables while still warm.

There are more rice and vegetable recipes at SkinnyMs. check them out:

Risotto with Leeks and Fennel

Spiced Coconut Tomato Soup with Brown Rice, Almonds and Paneer

Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

Chicken and Wild Rice Soup with Goat Cheese

Risotto with Broccoli Rabe, Ricotta, & Toasted Zucchini

Creamy Brown Rice, Apple, and Broccoli Salad

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