Indonesian Coconut Rice

2 T canola oil
1 - yellow onion, minced
3 - garlic cloves, minced
4 - scallions, minced
1 T grated fresh ginger
1 t ground turmeric
1 t ground cinnamon
1/2 t hot red pepper flakes
1 t dry mustard
1/4 t ground cloves
1 T sugar
4 C cooked long-grain rice
1 C shredded coconut
0 - salt and pepper to taste

Heat the oil in a large skillet over medium high heat, add the onion and garlic and cook until softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, red pepper flakes, mustard, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper, and ehat until hot. Cover, and set aside for 5 minutes before serving.

From Vegan Fire and Spice