Hearty and inviting Coconut Fried Rice, ready in under 30 minutes, is the recipe you need. This exotic dish combines the flavors of coconut, beef, shrimp, and rice to create an irresistible flavor experience that will leave your guests or family wanting more.
I love anything Coconut; the flavor hits differently every time. Coconut meals and baked goods were always on the menu in our home when I was growing up. Coconut rice, coconut cake, coconut buns, and coconut gateau, to name a few. Finish off with a sweet slice of moist lemon cake loaf for dessert.
I picked up all those recipes and will be sharing most of them with you. This recipe requires only a few ingredients and is incredibly easy to make. Coconut rice pancakes are another great option if you enjoy these flavors. Serve with some saucy pan-seared red snapper.
Ingredients
- Coconut Milk: It's very important to note that you can use canned coconut milk or blend fresh coconut and extract the juice. Also, use the coconut water from fresh coconuts for more taste and flavor.
- Water or broth: Always add water, broth, or stock to boil rice, as coconut milk alone can't be used.
- Rice: Boil the rice until tender, then spread it out to cool. Precooked rice is perfect for this recipe, overnight precooked rice always tastes better. I used Golden Sella long-grain basmati rice. To achieve GRAINY RICE, wash rice until water runs clear, boil with little water and keep adding as needed until tender. I will not recommend store-bought parboiled rice.
- Beef and Shrimp Can be substituted with chicken or any proteins of your choice. Season accordingly and cook till golden brown.
- Fresh Veggies: Don't miss this one when it comes to fried rice, enhances the savoury flavour. Fresh, frozen, or canned veggies work. I will choose frozen veggies anytime.
- Herbs: Always pumps up the taste and flavour of any dish.
- A little bit of heat will be perfect, some chilli flakes, habanero, or any hot peppers of your choice.
Be Careful not to over cook the rice, like it will be mushy and soggy, and will not look nice.
Which Coconut Can I use?
If using a whole coconut, blend with some water and squeeze out the juice. Make sure you don't throw away the coconut water. If using store bought milk, mix it with water because it is usually very thick.
How to Preserve Coconut Rice?
Best when consumed immediately or preserve leftovers in the refrigerator for up to 3 days then freeze. Leftovers always taste good and are more flavorful. I don't know if it's just me, but leftover food tastes better than freshly cooked food lol.
Coconut Fried Rice
Ingredients
To Boil Rice
- 1 Whole Coconut Blend with 2 cups water and squeeze juice or Use 1(400ml) can of coconut milk with 1 cup water.
- 3 Cups Rice washed.
- 1 teaspoon Curry Powder
- ½ teaspoon Salt
- ½ teaspoon Coconut flavor optional
To Season Beef and Shrimps
- 1 lb Beef cut into bite sizes
- 1 lb Shrimp devained and scaled
- 1 teaspoon Black pepper
- 2 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
To Fry Rice
- 1 cup Carrot diced
- 1 cup Bell peppers diced
- 1 cup Green beans
- 1 medium Onion
- 4 Garlic cloves minced
- 1 teaspoon Salt
- 2 teaspoon Seasoning powder or bouillon
- 1 teaspoon Blackpepper
- 2 teaspoon Paprika
- Cooking oil
- Fresh leeks or green onion.
Instructions
- Wash rice perfectly until water runs clear. Set aside.
- Blend coconut with water and squeeze out the juice, then transfer into a pot or rice boiler. If using canned milk, mix it with water. See notes.
- Transfer washed rice into the coconut milk. Add curry powder, salt and coconut flavour (if using) and bring to a boil until soft, then remove from heat and set aside.
- Transfer the beef and shrimp to a plate and season with salt, black pepper, garlic powder, and paprika then marinade using your hand until evenly coated.
- Pour cooking oil into a pot over medium heat, when the oil is hot, add beef and cook until the colour turns dark brown. The beef has to be fully cooked, remove from the pot and set aside.
- Cook the shrimp for about 2 minutes on each side. Remove and set aside.
- Add more oil about ¼ cup. Add onion and garlic in the same pot, sauté until onion is translucent, add bell peppers, carrots, and green beans and stir for about 3 minutes.
- Season with black pepper, salt, seasoning powder, paprika, leeks or green onion, and mix until everything combines.
- After 2 minutes, add the rice, beef and shrimp to the pot and stir to mix everything. When rice is done, remove from heat, garnish with more green onions, mix well, and serve immediately.
Video
Notes
- Don't forget to dilute the canned coconut milk with a bit of water, as it can be quite creamy.
- Using a fresh coconut to make the coconut milk? Don't throw away the coconut water- use it too! It adds such a nice depth of flavor to the fried rice.
- Use the best quality rice you can find, and make sure you wash it at least twice, ideally until the water runs clear. Doing this will help keep the rice from clumping together and you'll get the perfect separate grains you're looking for.
- If you have some leftover coconut fried rice with shrimp, you can refrigerate it for up to 3 days in an airtight container.
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Nutrition
Smurfy says
The recipe does not say how much beef and shrimp to use?
Sorry about that. It has been updated
Bilikis says
The coconut rice looks scrumptious.
Bilikis says
Super delicious
Bilikis says
This looks so delicious