Coconut Fried Rice – Easy, tasty tropical rice that will heat the spot. Your favorite fried rice on a next level!
What is better than Fried rice? Coconut fried rice- of course
Wouldn’t you want that special something to spice up your usual fried rice? Like coconut it makes it so alluring.
Now, have I ever told you how much I love coconut? You say yes. I don’t remember…. Ok, I think I have. But lets just pretend –what, you don’t want to hear it? just want to know about this coconut fried rice? No problem.
I will spare you the narrative, about my un-denying love for coconut and just tell you about a few worthy coconut recipes I have here, on this blog.
There are so many Delicious, coconut recipes here that would arouse your taste- buds.
Some are childhood favorites- like this coconut rice, coconut rock buns or coconut Jollof rice others, I stumble upon and quickly and passionately fell in-love – like this coconut bake and this molten white coconut cake
Some I dream up (because it is always on my mind) –– coconut puff puff– coconut grill shrimp Nigerian buns and this coconut fried rice.
Just do a quick coconut search on this blog and you will find close to 30 coconut recipes. Don’t be shy.
Go ahead do the search and you definitely find something to please even the most discriminating palate but before you do that please make this one first, it sure has it’s own appeal.
Remember a while back, I made this coconut savory white rice, folks, that the way to go. If you have the time use freshly made coconut milk is simple AH-MAZING!
If you can’t, then use can coconut milk but you have to only use the cream and throw out the slimy part of the milk- the yucky stuff at the bottom.
Some of you would like some protein on this, go ahead. Stir-fry shrimp, beef or chicken mix and serve.
Enjoy!
Watch How To Make It
Coconut Fried Rice- Easy , tasty tropical rice that will heat the spot.
- 1 cup rice
- 1 cup water
- 1 cup coconut milk
- ½ cup of canola or vegetable oil
- 1/2 -1 Tablespoon soy sauce
- 1/2-1 Tablespoon oyster sauce
- 2 eggs lightly beaten
- ½ small onion sliced
- 1 teaspoon minced garlic
- 1 cup peas and carrots
- ½ tablespoon chicken bouillon powder
- ¼-½ teaspoon of curry powder
- 2-3 tablespoon of water or chicken stock optional
- Salt and pepper to taste
- Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.
- Stir saucepan then bring to a simmer- heat level should be very low cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.
- Remove sauce from the heat and let it cool, covered. Fluff with fork
- Break up the clumpy rice before starting.
- Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
- Add the rice stir vigorously for about 2-3 minutes adding soy sauce, oyster sauce and a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth.
- Next add a table spoon of oil , let it heat up , then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice.
- Continue with the stir frying by adding a tablespoon of oil into the wok, followed by onions, peas, carrots, minced garlic, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes.
- Finally return the combination of rice, and eggs, to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper if necessary.
- Garnish with chopped scallion and serve
Hi what type of rice did you use for this recipe?
Hello,
I used Basmati rice .
Omg! I made this today, and it was totally delicious. I can eat this every day. The whole family loved it. Thank you so much for sharing these amazing recipes ❤️
You’re welcome. Same here, I could totally just eat this every day. =)
Ohhh my God this look yummy I will definitely try it thank you
Made this today. It was really yummy…thanks for the recipe
Hi Deola! So glad you love it :)! Thanks for stopping by!
Hello the best of the bests.
i am going to try this coconut fried rice. will definitely give you feed back. Am so excited .
I intended to make a rice pilaf to accompany shrimp curry for dinner tonight. Somehow, I ran into this recipe instead, and I’m so glad I did!
The only change I made was that I used brown jasmine rice, as I already had it soaking for use in the pilaf. OMG! Cooking it in coconut milk instead of broth/water made a huge difference. The somewhat cardboard-y taste so common to brown rice was completely gone. It was the perfect side for the (yellow) curry shrimp.
I’ve subscribed and I have been scouring your site, marking soooo many new recipes to try! I love island-type food, and you make it so easy to do. Thank you for all the hard work you put into your site!
Thanks for sharing your insights, Vicky! What a sumptuous meal you have there. And welcome to the site. Have a lovely day!
I got confused with the water rinse? So u rinse with 2 cups of water… Not add 2 cups of water and 2 cups of coconut milk..messed my whole recipe up
So sorry about this ! You only needed 2 cups of liquid.
Trying this recipe but if there’s chicken cubes, it’s not suitable for vegetarians. Sure wcan swap it out.but really??? #LGBT4Hillary
Just omit it and adjust with salt. Happy Cooking!!!
This was absolutely amazing! I have used your recipe to make coconut rice on a number of occasions (with the intent to make this recipe), but my family usually eats all the rice before I am able to fry it.
I fried the rice and veggies in coconut oil. I also used snow peas instead of peas to which my hubby used the description of “candied snow peas” to get our children to eat them — they then proceeded to hunt for all the snow peas. I paired this with a vegetarian version of your African Black Bean stew to make a complete protein. Both are wonderful!! Your site will now be my “go to” for meal planning. All very effortless, easy, economical and enjoyable!!
Hahaha! we have to be creative to get the kids to eat veggies…. I do the same with my son. Thank you so much for taking the time to share your thoughts with me. Happy Cooking!!!
Before I try this recipe, I have a question: why does the list of ingredients start with “coconut rice”?
Because you have to make coconut rice in order to use to make the fried rice . Check out coconut fried rice here.https://www.africanbites.com/savory-coconut-rice/
Very tasteful and favourful. My husband couldn’t stop asking for more. He is not only a lover of rice but coconut. Thanks a million for this recipe. You made my day. Will be trying your accra banana recipe tomorrow
I really don’t get d procedures do hw do I get d coconut milk out nd do I perboil d rice first or cook it direct? Bcos I really luv d outcome of d food nd I’ll like to try it for my family.
Take a look at this post it provides steps on how to make coconut milk.http://africanbites.com/?p=3056
I made this today and throughly enjoyed it! my husband did not stop saying how good it was!
Thanks for the feedback Vee!!!
Incredibly delicious — and so fast and easy to make! I made it just as you described, and served it with your recipe for Creamy and Spicy Baked Chicken Legs. Absolutely fantastic. Wow! Thank you for sharing your recipes with us. I look forward to trying more (I’m eyeing your raspberry fool recipe right now, lol!).
Um.. THIS WAS THE BOMB! Literally just left my stovetop. I don’t usually leave reviews but I just had to for this one.
I’ve always wanted to master coconut rice, not to think of coconut FRIED rice! Simmering the rice incoconut cream and water was brilliant, and might I say beautiful! I tried to follow the recipe to a T but I had some minor differences (and it still turned out AMAZING):
While the rice cooled I put about a tablespoon of olive oil in an extra pan and heated it on med. I placed thinly cut chicken pieces and I added a dash of salt, Knorr cube (3/4 of one), and some cameroon pepper (I wanted a slight kick) to the pan and stirred everything together, then let it fry for maybe 2 minutes (the pieces face-down were already turning white). I then reduced the heat to Lo and covered it. It made a delicious broth/sauce, which I then added to the coconut rice once it was time to stir-fry.
Instead of carrots and peas I used the veggies I had: two handfuls of broccoli cutlets, red onions, 3 small bell peppers (2 red, 1 orange, all sliced long. They definitely added a pop of color and texture), and a handful of diced white mushrooms.
I added a bit more curry on accident, but the aroma of all the seasonings in the vegetable portion of the stir fry was perfect!
Overall, I absolutely loved this recipe and will definitely be using it again and again. Thanks so much for sharing!
Amara, Wow! just the way you describe making this coconut fried makes me want to have a plate right now and the Cameroon pepper definitely adds a kick. Thanks for the detailed feedback.
Tripled the recipe , made it for a house party – it was gone before , I could have my own share . Thanks !
Very tasty and flavouful . This is one of the best fried rice so far.
Awesome made today but used broccoli, sweet peppers, baby sweetcorn, red onions, carrots and spring onions with three eggs, garlic, ginger, sweet chili sauce instead and used coconut oil. Will make again with tiger prawns.
Hi, Immaculate!!! What a delicious rice. I love everything coconut as welll so I would be thrilled to try this coconut fried rice as well as your coconut puff puff and shrimp. Wishing you a great week!
Do let me know which one you liked best. Can’t wait to try your recipes. They sure look Delicious!
Thanks Philo , let me know how it works for you.
I’m definitely making this one. No doubt. I eat rice alot and this recipe looks good. ..