Fried rice is my all-time favorite dish. It’s so darn good that I never dreamed there was a way to zhuzh it up even more until I tried coconut fried rice. This dish is absolutely irresistible and incredibly easy. Two huge wins if you’re a busy home cook like me! Quick note for all my health-conscious friends: Don’t let the word fried put you off. You can easily replace the vegetable oil with unrefined coconut or avocado oil for frying. 😉 It only takes a few minutes, and the flavor is incredible. However, I also live in the real world and don’t always have the time or energy to make fresh coconut milk. So, if you use canned coconut milk, this dish is still highly addictive. 😋
What You Need
How to Make Coconut Milk Fried Rice
Make the Coconut Rice
Rinse rice in a saucepan thoroughly with water. Drain the excess water before moving on. Cook – Next, add the coconut milk, water, and salt. Set the saucepan on high heat, stir the rice, and bring it to a boil. Stir well, cover with the lid, lower the heat, and simmer, keeping the heat as low as possible for 15-18 minutes. (Photo 1) Cool – Remove the rice from the heat and let it cool, covered. Fluff it with a fork before making the fried rice.
Fry the Coconut Rice
Heat about a tablespoon of oil in a large wok or skillet over medium-high heat. Fry the Rice – Add the rice and stir vigorously for 2-3 minutes. Then add the soy sauce, oyster sauce, and about a tablespoon of water or stock as needed to moisten the rice and keep it from sticking. Remove from the pan and set aside. (Photo 2) Eggs – Quickly wipe the wok or skillet with a clean paper towel or cloth. Heat a tablespoon of oil, add the eggs, and quickly stir to scramble them. Remove the cooked eggs and add them to the rice. (Photo 3) Veggies – Continue stir-frying by pouring another tablespoon of oil into the wok. Add onions, peas, carrots, minced garlic, curry powder, and chicken bouillon powder. Stir until fragrant or for about 2 minutes. (Photos 4-5) Assemble – Return the rice and eggs to the wok and stir until everything combines. (Photo 6) Serve – Adjust seasoning salt and pepper if necessary. Garnish with chopped scallion and serve.
Delicious Variations on the Recipe
Recipe Notes
Make-Ahead and Storage Instructions
Make the coconut rice ahead and refrigerate it in an airtight container for a day or two. You can also make the fried rice a day or two ahead and heat it when ready to enjoy. It also freezes fine for up to 3 months. Refrigerate leftover coconut rice for 3-5 days or freeze it for up to 3 months. Reheat in a saucepan or microwave with a teaspoon or two of water to moisten it back up.
What Goes With Coconut Fried Rice
Try this tropical treat alongside pineapple chicken or coconut shrimp. Pineapple cucumber salad on the side makes a filling yet refreshing meal. 😄
More Crazy Delicious Coconut Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”hgG6Qi0e” upload-date=”2019-11-20T11:25:26.000Z” name=”Coconut Fried Rice” description=” https://www.africanbites.com/coconut-fried-rice/” ] This blog post was originally published in August 2014 and has been updated with additional tips, new photos, and a video
