Coconut Fried Rice
This coconut fried rice is very easy and quick.
- 2 cups of rice (I used golden Sella basmati rice)
- 1 1/2 cups homemade or shop-bought coconut milk
- 11/2 cups chicken stock (low sodium)
- 2 cups of frozen mixed vegetables
- 2 mixed chillies sliced (substitute with red and green bell peppers)
- ½ cup liver (boiled, cubed and fried. optional)
- 150 g sweet corn
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon parsley (optional)
- 4 tablespoons of vegetable oil (use less oil if you are you using chicken stock that already contains oil)
- Salt to taste
- Chicken bouillon powder (optional)
- ½ cup spring onions chopped
- 1 medium-sized onion (sliced)
- Rinse the rice until water runs clear
- Place a pan on medium heat, add coconut milk, chicken stock and rinsed rice and mix to combine. (Top up with water if need be, the liquid level should be about an inch higher than the rice) reduce the heat and bring the rice to boil for about 8-10 minutes.
- Add curry powder, thyme, parsley, chicken bouillon if using and salt to taste. Mix everything together till well combined.
- Reduce the heat and cook rice until rice is fluffy, tender and light. Once the rice is cooked, add the chopped chillies to the rice and stir in to combine. Take the rice off the heat and set aside
- Place a wok on medium-high heat, add vegetable oil and leave until hot, add mixed vegetables and chopped onions and stir fry till onions become translucent. This should be between 3-5 minutes. Add a pinch of curry, thyme and seasoning to the vegetables and stir together. followed by the fried livers and stir fry for another minute. Add sweet corn, stir together to combine and take it off the heat.
- Place the cooked coconut rice back on medium heat, add the stir-fried vegetables and combine together. (You can use a wooden ladle for this job as it makes the job faster) at this stage of the cooking, you shouldn’t need to add water/stock to the rice. The remaining steam in the rice will do the job. Take the rice off the heat and serve with some lovely protein of choice. I love mine with spicy baked chicken and some fried plantain.
Fluffy and delicious basmati rice cooked in coconut milk, spices and fresh vegetables. A great side rice dish the whole family would love and enjoy. Serve with any protein of choice.
Coconut Fried Rice Recipe
So I finally cooked coconut fried rice for the blog. About time hey!
Making coconut fried rice is very easy but if care is not taken, you can easily overpower the delicate flavour of the coconut. Like I mentioned in my previous coconut rice post. Anytime I cook coconut fried rice, I make sure I go easy on the amount of curry I use and I also make sure I cook my rice in the coconut milk first.
If you would be trying this recipe with basmati rice, I’ll advise you read the cooking instructions on the packet and adapt it to this recipe accordingly. I'm saying this as rice cooks differently depending on type and brand used. If it is a brand you are used to, you should be aware of how well it cooks.
Also for this fried rice recipe, I didn't go full-on with the addition of vegetables as I didn't want it stealing the show from the rice. You can also choose to go with homemade coconut milk for this recipe or you can use shop-bought.
Homemade does taste better though. Lol
Right, who would be cooking some coconut fried rice this week? Come along then and let’s cook.
Ingredients
uncooked rice (I used golden Sella basmati rice)
Parsley (optional)
Vegetable oil (use less oil if you are you using chicken stock that already contains oil)
Rinse the rice till water runs clean and set aside
Place a pan on medium heat, add coconut milk, chicken stock and rinsed rice and mix to combine. (Top up with water if need be, the liquid level should be about an inch higher than the rice) reduce the heat and bring the rice to boil for about 8-10 minutes. Add curry powder, thyme, parsley, chicken bouillon if using and salt to taste.
Mix everything together till well combined. Reduce the heat and cook rice until rice is fluffy, tender and light. Once the rice is cooked, add the chopped chillies to the rice and stir in to combine.
Take the rice off the heat and set aside
Stir fry the veggies and liver
Place a wok on medium-high heat, add 2tbsp vegetable oil and leave until hot, add mixed vegetables and chopped onions and stir fry till onions become translucent. This should be between 3-5 minutes.
Add a pinch of curry, thyme and seasoning to the vegetables and stir together. followed by the fried livers and stir fry for another minute. Add sweet corn, stir together to combine and take it off the heat.
Mix the rice into the vegetables
Place the cooked coconut rice back on medium heat, add the stir-fried vegetables and combine together. (You can use a wooden ladle for this job as it makes the job faster) at this stage of the cooking, you shouldn’t need to add water/stock to the rice.
The remaining steam in the rice will do the job. Take the rice off the heat and serve with some lovely protein of choice.
I love mine with spicy baked chicken and some fried plantain.
Video
Originally recipe uploaded in August, 2015.
Recipe updated with new photo and video in 2020. Below is one of the images uploaded with the original recipe Don't forget to take a picture and tag @myactivekitchen on Instagram if you make this or any other recipe from the blog.
I also love reading from you all, leave a comment or send me an email. Until next time, be true to yourself