| Coconut fried rice |
Hello dearies — I hope May has been a joyful month for you. It certainly has been for me, filled with tasty bites and new recipes to share. Today’s recipe is coconut fried rice, a fragrant, slightly sweet take on classic fried rice. I served mine with seasoned chicken soya, but this rice also pairs well with grilled fish, prawns, or simply a fried egg.
You’ll need:
2 cups parboiled rice
2 cups coconut milk (homemade or canned)
1½ cups water
1 teaspoon chicken bouillon powder or 2 Maggi cubes
½ teaspoon salt (adjust to taste)
1 teaspoon garlic powder or 2–3 cloves fresh garlic, minced
½ teaspoon white pepper
1 medium carrot, diced
Half of each: red, orange and green bell peppers, diced
10 green beans, trimmed and chopped
1 cup peas (fresh or frozen)
1 cup sweet corn (fresh or frozen)
1 small onion, diced
4 tablespoons coconut oil (or vegetable oil if unavailable)
Method:
1. Rinse the rice and place it in a rice cooker or a pot. Add the coconut milk, water, bouillon or Maggi, and salt. Bring to a boil and cook until the rice is tender and the liquid is absorbed. If using a pot, cover and simmer on low heat until done. Let the rice cool slightly before frying so the grains stay separate.
2. While the rice cooks, dice the onion, bell peppers, carrot, and green beans so they’re ready to go.
3. Heat the coconut oil in a large skillet or wok over medium heat. Add the diced onion and sauté until translucent and fragrant.
4. Add the diced carrot and chopped green beans. Stir-fry for a few minutes until they begin to soften.
5. Stir in the bell peppers, peas, and sweet corn. Cook for another 2–3 minutes, mixing everything evenly.
6. Add the garlic (or garlic powder) and white pepper, stirring to combine and release the aromas.
7. Add the cooked coconut rice to the pan and toss gently to combine with the vegetables and seasonings. Fry for about five minutes so the rice absorbs the flavors and warms through. Taste and adjust seasoning if needed.
Serve hot with your choice of protein or a simple side of sliced cucumbers and fried plantain. The coconut oil enhances the coconut flavor and gives the rice a lovely aroma, but you can substitute vegetable oil if coconut oil isn’t available.
Tips and notes:
– For the best texture, use cooled rice or rice that was cooked and allowed to steam off for a short while. This helps prevent the rice from becoming mushy when fried.
– You can make your own coconut milk for a fresher flavor; use the same amount as listed above.
– Add crushed roasted cashews or chopped spring onions on top for extra crunch and color.
Enjoy your coconut fried rice — I’d love to hear how it turns out when you try it. Bon appétit!