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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!
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 people
Calories 601kcal


  • 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


  • 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!


  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.


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