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Coconut Fried Rice

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Hearty and inviting Coconut Fried Rice under 30 minutes is the recipe you need.  This exotic dish combines the flavours of coconut, beef, shrimp and rice to create an irresistible flavour experience that will leave your guests or family wanting more.

I love anything Coconut, the flavour hits differently every time. Coconut meals and bakes were always on the menu in our home when growing up. Coconut rice, coconut cake, coconut buns, coconut gateau in fact, I can’t name all. I picked up all those recipes and will be sharing most of them with you. This recipe requires very few ingredients and is so easy to make.


  • Coconut Milk: Very important, can use canned coconut milk or blend some coconut and extract juice. Also, use the coconut water from fresh coconut for more taste and flavour.
  • Water or broth: Always add water, broth, or stock to boil rice because coconut milk only, can’t do that.
  • 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 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

Coconut fried rice with beef is a delicious and nutritious meal.
4.41 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: African, Asian, Cameroon
Keyword: Quick and easy coconut fried rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 457kcal
Author: Claudy


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 tsp Curry Powder
  • ½ tsp Salt
  • ½ tsp Coconut flavor optional

To Season Beef and Shrimps

  • 1 tsp Blackpepper
  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp 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 tsp Salt
  • 2 tsp Seasoning powder or bouillon
  • 1 tsp Blackpepper
  • 2 tsp Paprika
  • Cooking oil
  • Fresh leeks or green onion.


  • 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.


Tried this recipe?Mention @cookingwithclaudy or tag #cookingwithclaudy


Calories: 457kcal | Carbohydrates: 21g | Protein: 18g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 53mg | Sodium: 789mg | Potassium: 604mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3956IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 5mg


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Hi, Welcome to my Kitchen. I am Claudy, a wife, content creator, food photographer, registered dental assistant and mom to 2 beautiful girls. I genuinely hope Claudy’s Recipes will be your first and final stop for any needed recipe.

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