Coconut Fried Rice- Easy , tasty tropical rice that will heat the spot.
Coconut Fried Rice
½cupof canola or vegetable oil
1/2 -1Tablespoonsoy sauce
2eggs lightly beaten
½small onion sliced
1cuppeas and carrots
½tablespoonchicken bouillon powder
¼-½teaspoonof curry powder
2-3tablespoonof water or chicken stockoptional
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.