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Coconut Fried Rice With Extra veggies

Coconut Fried Rice – Rice cooked in broth and coconut milk with lots of vegetables and protein. The end product is an enticing combination of textures, colors, and flavors. It smells heavenly and tastes even better!

picture of coconut fried rice

Coconut Fried Rice

This is not your average oil-laden fried rice—the only oil involved in this recipe is the coconut oil, which is a healthier oil, and you just need a very little quantity as well. This coconut fried rice is sure to please. Despite many ingredients, this recipe is so quick to put together. 

Here is a dish related to the classic Afro-Asian fried rice. But there is a twist: this recipe is cooked with coconut milk, this coconut milk adds a perfect note of sweet, floral, and nutty flavor.

There are many variations of this Coconut Fried Rice, which makes this recipe all the more special. In fact, I have a delicious coconut rice recipe on this blog that is cooked with broth and coconut milk but not fried. I do enjoy both recipes depending on what my craving calls for. 

Picture of Coconut Fried rice showing shrimps, beef liver, and basmati rice.

The main ingredients for this fried rice are:

  • Rice – I used Basmati rice for this recipe because it cooks faster, and it’s easy to work with. You can choose to use any rice that suits your taste, but be sure to check for the cooking time as cooking time for different types of rice varies.
  • Coconut milk – For a deeper coconut flavor, use the can coconut milk. For a milder coconut flavor, use the freshly squeezed coconut milk or the ones in the fridge section in the grocery.
  • Broth – Mild broth like Chicken broth or vegetable broth works well in this recipe. Avoid using beef broth, which can overpower the flavor of the meal.
  • Vegetables – I used bell peppers, sweet corn, peas, and carrots. You c add more or less.
  • Protein – My protein of choice today is beef liver. Feel free to use chicken, shrimps, bacon, or sausage.
  • Flavoring and Spices – Don’t skip the salt and curry powder 

How To Make Coconut Fried Rice

  • Rinse and drain the rice.
  • Toast the rice in a pan until nutty.
  • Place the rice in a pan with coconut milk and broth over high heat and bring the liquid to a boil.
  • Reduce the heat to the lowest possible setting and cover the pot tightly with the lid—Cook for 15 minutes. Leave to cool.
  • Fry the rice together with the vegetables and protein in a bit of coconut oil.
  • Serve hot.

 

 

What is Coconut Fried Rice?

This is a delicious dish of rice cooked in broth and coconut milk and fried in coconut oil. Here, I have added vegetables and protein to make it a full meal.

This is a different way of preparing fried rice compared to the traditional Asian styles. It is more related to the fried rice recipe I shared sometimes ago – which is, by the way, one of the top recipes on this site. However, this version goes a bit further because it uses coconut milk, coconut oil, and lots of veggies, which gives the dish a unique flavor and texture.

Does Coconut Fried Rice keep in the fridge? 

Coconut fried rice will keep for a few days. The flavor is great for leftovers, but the texture of the rice will always be best after being freshly cooked!

Coconut Fried Rice with beef liver and Shrimps

Notes:

  1. Frying the uncooked rice is optional. However, I like to do that because it gives the fried rice a hint of a nutty taste. Trust me, you will be happy with your outcome if you choose not to skip the step.
  2. For my protein, I used liver; feel free to use chicken, bacon, shrimps, or sausage but you can also choose to make it vegetarian—substitute vegetable stock for chicken stock and remove other meats. Tofu is also a good addition.
  3. In my opinion, fresh or frozen vegetables give the best result. I try to stay away from canned vegetables when working with fried rice in general.
  4.  A little heat is great, so it’s good to add some pepper. I used habanero peppers because of it’s fragrant taste but you can use jalapeno, red chili flakes, or cayenne pepper. 
  5. Be sure not to overcook the rice otherwise, the fried rice will end up becoming soggy and is not good at all.

 

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picture of coconut fried rice

Coconut Fried Rice

Coconut Fried Rice – Rice cooked in broth and coconut milk with lots of vegetables and protein. The end product is an enticing combination of textures, colors, and flavors. It smells heavenly and tastes even better!
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8 people
Calories: 601kcal

Ingredients

  • 3 cup Basmati Rice
  • cup coconut milk
  • cup Chicken broth
  • 4 Tbsp Coconut Oil
  • 1 Onion medium - diced
  • 1 tsp Ginger Minced
  • 2 scotch bonnet
  • ½ Tbsp Garlic Minced
  • 1 bay leaf
  • 3 Green onions
  • 12 ounces Mixed veggies carrots and peas and sweet corn
  • 2 Tsp bouillon powder
  • Salt to taste
  • 1 tsp Curry powder
  • ½ tsp thyme
  • 1 lb Beef liver cooked and diced

For the Shrimps

  • 1 lb shrimps Fresh
  • 2 tbsp coconut oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp ground paprika

Instructions

  • Rinse the rice and leave to drain well
  • Preheat two tablespoons of coconut oil add the diced onions and cook till soft. about 3 minutes
  • Add the thyme and minced garlic. cook for a few seconds.
  • Stir in the rice and fry till aromatic about 5 minutes. Add the minced ginger and fry for another 2 minutes.
  • Add the coconut milk, broth, bay leaves, curry powder, seasoning powder, habanero peppers, and season with salt.
  • Cook till done about 15 minutes. Remove from heat and set aside. (Remove the habanero, mince and set aside)
  • Season shrimps with paprika, salt, and black pepper
  • In a pan, add two tablespoons of oil and cook the shrimps till done 2 to 3 minutes on each side. Remove and set aside
  • In the same pan add two tablespoons of coconut oil add the onions and cook till onions become translucent. About 3 minutes
  • Stir in the beef liver, bell peppers, carrots, peas, corn, and the minced habanero.
  • Add the rice and stir well till all the ingredients are well combined and the rice is heated through. Stir in the green onion and serve hot. Enjoy!

Notes

  1. Frying the uncooked rice is optional. However, I like to do that because it gives the fried rice a hint of a nutty taste. Trust me, you will be happy with your outcome if you choose not to skip the step.
  2. For my protein, I used liver; feel free to use chicken, bacon, shrimps, or sausage. You can also choose to make it vegetarian—substitute vegetable stock for chicken stock and remove other meats. Tofu is also a good addition.
  3. In my opinion, fresh or frozen vegetables give the best result. I try to stay away from canned vegetables when working with fried rice in general.
  4. A little heat is great, so it’s good to add some pepper. I used habanero peppers because of it’s fragrant taste. You can use jalapeno, red chili flakes, or cayenne pepper.
  5. Be sure not to overcook the rice because you will end up with a soggy looking fried rice which is not good at all.

Nutrition

Calories: 601kcal | Carbohydrates: 67g | Protein: 31g | Fat: 23g | Saturated Fat: 18g | Cholesterol: 299mg | Sodium: 1238mg | Potassium: 562mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11871IU | Vitamin C: 17mg | Calcium: 132mg | Iron: 7mg

If you make this Coconut Fried Rice, I’d love to see pictures of your creations on Instagram and Facebook.#cheflolaskitchen

You can find me on Facebook, and Instagram … I love keeping in touch with all of you 🙂

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Recipe Rating




Steph

Saturday 27th of June 2020

Thanks, Chef Lola. I made a few tweaks to your recipe, and the meal still turned out amazing and delicious.

Lola Osinkolu

Friday 7th of August 2020

So glad it worked out with the tweaks. Thanks for the feedback!

Coconut Fried Rice | Dietstamp

Sunday 17th of May 2020

[…] of coconut in fried rice helps to lower or decrease the rate of developing heart disease. Another research carried out has proven that coconut fried rice aids high level of HDL that is good cholesterol but […]

Ify

Sunday 12th of April 2020

Made this today and it was so delicious! Thank you for an awesome recipe!

Betsy

Thursday 26th of March 2020

I made this last night and it's so, so delicious! Not difficult to make, and as good as we hoped it'd be after looking through the details and letting our mouths water over the possibilities.

Lola Osinkolu

Thursday 9th of April 2020

That’s so good to hear. 😊😊😊😊😊😊

Amina Omar

Monday 23rd of March 2020

Thanks for sharing your recipe.

Lola Osinkolu

Thursday 9th of April 2020

You are welcome ❀️

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