This Coconut Fried Rice became an instant favorite when I brought it to a potluck. Women from different backgrounds—Caucasian, African American, and African—all loved it and asked for the recipe. It’s a crowd-pleaser and perfect for parties, potlucks, entertaining at home, or a quick weeknight dinner.
This recipe is vegan (no meat or animal protein), but it pairs nicely with grilled chicken or skewers if you prefer. Unlike simple coconut rice that serves as a side, this coconut fried rice is a one-pot meal cooked in coconut milk and finished by stir-frying with vegetables in coconut oil for a rich, coconut-forward flavor.
I cook the rice in coconut milk with a bit of water and seasoning, then sauté onions and other vegetables in coconut oil before folding in the rice. The result is deeply fragrant and unmistakably coconutty.
Tips for Making the Perfect Coconut Fried Rice
- Use minimal seasonings. Avoid heavy spices or strong herbs that could mask the coconut flavor. Keep the seasoning light so the coconut milk can shine.
- Get the coconut milk ratio right. I use one 13.5 oz (about 400 ml) can of coconut milk for two cups of parboiled rice to ensure a pronounced coconut taste.
- Cook with coconut oil. Using coconut oil to sauté the vegetables and rice enhances the coconut aroma and complements the coconut milk.
I use canned coconut milk for convenience, but you can make fresh coconut milk by blending grated coconut with water and straining it through a fine sieve if canned milk isn’t available. See the recipe notes below for details.
For a visual guide, I made a video showing the entire process—from cooking the rice to stirring in the vegetables and enjoying the finished dish.
Watch How To Make Coconut Fried Rice:
Coconut Fried Rice
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Ingredients
- 2 cups parboiled rice
- 1 can coconut milk (13.5 oz) a 14 oz can will work as well
- 1 medium onion, chopped
- 1/4 stem leeks, chopped
- 4 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1 medium carrot, chopped
- 10 green beans
- 1/4 cup frozen sweet corn, rinsed and thawed
- 1/4 cup frozen sweet peas, rinsed and thawed
- 4 tablespoons coconut oil
- 1/2 teaspoon white pepper
- 2 seasoning cubes (Maggi) about 4g per cube
- 1/4 teaspoon salt
Instructions
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In a large pot combine the rice, coconut milk, water, salt, and seasoning cubes. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and leave uncovered.
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In another pot or large skillet, heat the coconut oil for about 3 minutes. Add the chopped onion and sauté until fragrant, about 2 minutes.
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Add the minced garlic and sauté until fragrant, about 2 minutes.
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Stir in the chopped leeks for about 1 minute.
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Add the carrots and green beans, stirring until they begin to soften. Then add the bell pepper, sweet corn, and peas; mix well.
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Season the vegetables with a pinch of salt and the white pepper; mix thoroughly.
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Fold the cooked rice into the sautéed vegetables a little at a time, mixing as you go. Turn off the heat and serve warm.
Notes
2. If you like heat, add chili or habanero pepper to taste. Add it just before the vegetables so the heat infuses the dish.
Nutrition
| Carbohydrates: 59 g
| Protein: 7 g
| Fat: 24 g
Additional Info
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If you make this recipe, please share a photo on Instagram and tag @preciouscore, or post on my Facebook page. I’d love to see your results!