Coconut Fried Rice

Last Updated on February 6, 2020

This coconut fried rice is very easy and quick. Fluffy and delicious basmati rice cooked in coconut milk, spices and fresh vegetables. A great side rice dish the whole family would love and enjoy. Serve with any protein of choice.

Coconut Fried Rice Recipe

So I finally cooked coconut fried rice for the blog. About time hey! Making coconut fried rice is very easy but if care is not taken, you can easily overpower the delicate flavour of the coconut. Like I mentioned in my previous coconut rice post. Anytime I cook coconut fried rice, I make sure I go easy on the amount of curry I use and I also make sure I cook my rice in the coconut milk first. If you would be trying this recipe with basmati rice, I’ll advise you read the cooking instructions on the packet and adapt it to this recipe accordingly.

I’m saying this as rice cooks differently depending on type and brand used. If it is a brand you are used to, you should be aware of how well it cooks.  Also for this fried rice recipe, I didn’t go full-on with the addition of vegetables as I didn’t want it stealing the show from the rice.

You can also choose to go with homemade coconut milk for this recipe or you can use shop-bought. Homemade does taste better though. Lol

Right, who would be cooking some coconut fried rice this week? Come along then and let’s cook.

Ingredients

uncooked rice (I used golden Sella basmati rice)

Homemade or shop bought coconut milk

Chicken stock

Frozen mixed vegetables

Mixed chillies sliced (substitute with red and green bell peppers)

Liver, boiled, cubed and fried

Sweet corn

Curry powder

Thyme

Parsley (optional)

Vegetable oil (use less oil if you are you using chicken stock that already contains oil)

Salt to taste

Chicken bouillon powder (optional)

Spring onions chopped

Onion, chopped

How to make coconut fried rice

Rinse the rice till water runs clean and set aside

Place a pan on medium heat, add coconut milk, chicken stock and rinsed rice and mix to combine.  (Top up with water if need be, the liquid level should be about an inch higher than the rice) reduce the heat and bring the rice to boil for about 8-10 minutes.

Add curry powder, thyme, parsley, chicken bouillon if using and salt to taste. Mix everything together till well combined.

Reduce the heat and cook rice until rice is fluffy, tender and light. Once the rice is cooked, add the chopped chillies to the rice and stir in to combine. Take the rice off the heat and set aside

Stir fry the veggies and liver

Place a wok on medium-high heat, add 2tbsp vegetable oil and leave until hot, add mixed vegetables and chopped onions and stir fry till onions become translucent. This should be between 3-5 minutes.

Add a pinch of curry, thyme and seasoning to the vegetables and stir together. followed by the fried livers and stir fry for another minute. Add sweet corn, stir together to combine and take it off the heat.

Mix the rice into the vegetables

Place the cooked coconut rice back on medium heat, add the stir-fried vegetables and combine together. (You can use a wooden ladle for this job as it makes the job faster) at this stage of the cooking, you shouldn’t need to add water/stock to the rice. 

The remaining steam in the rice will do the job. Take the rice off the heat and serve with some lovely protein of choice. I love mine with spicy baked chicken and some fried plantain.

Other recipes on the blog you’ll love

Nigerian Jollof Rice

Easy Shrimp Fried Rice

How To Cook Basmati Rice

Print Recipe

Coconut Fried Rice Recipe

This coconut fried rice is very easy and quick. Fluffy and delicious basmati rice cooked in coconut milk, spices and fresh vegetables. A great side rice dish the whole family would love and enjoy. Serve with any protein of choice.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Side Dish

Cuisine: African, American

Keyword: coconut fried rice, nigerian coconut fried rice

Servings: 6

Author: Ajoke

Ingredients

• 3 cups of rice I used golden Sella basmati rice
• 400 g homemade or shop-bought coconut milk
• 1 cup chicken stock
• 2 cups of frozen mixed vegetables
• 2 mixed chillies sliced substitute with red and green bell peppers
• ½ cup liver boiled, cubed and fried
• 150 g sweet corn
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon parsley optional
• ½ cup of vegetable oil use less oil if you are you using chicken stock that already contains oil
• Salt to taste
• Chicken bouillon powder optional
• ½ cup spring onions chopped
• 1 medium-sized onion chopped

Instructions

• Rinse the rice until water runs clear
• Place a pan on medium heat, add coconut milk, chicken stock and rinsed rice and mix to combine. (Top up with water if need be, the liquid level should be about an inch higher than the rice) reduce the heat and bring the rice to boil for about 8-10 minutes.
• Add curry powder, thyme, parsley, chicken bouillon if using and salt to taste. Mix everything together till well combined.
• Reduce the heat and cook rice until rice is fluffy, tender and light. Once the rice is cooked, add the chopped chillies to the rice and stir in to combine. Take the rice off the heat and set aside

Stir fry the veggies and liver

• Place a wok on medium-high heat, add vegetable oil and leave until hot, add mixed vegetables and chopped onions and stir fry till onions become translucent. This should be between 3-5 minutes. Add a pinch of curry, thyme and seasoning to the vegetables and stir together. followed by the fried livers and stir fry for another minute. Add sweet corn, stir together to combine and take it off the heat.

Mix the rice into the vegetables

• Place the cooked coconut rice back on medium heat, add the stir-fried vegetables and combine together. (You can use a wooden ladle for this job as it makes the job faster) at this stage of the cooking, you shouldn’t need to add water/stock to the rice. The remaining steam in the rice will do the job. Take the rice off the heat and serve with some lovely protein of choice. I love mine with spicy baked chicken and some fried plantain.

Don’t forget to take a picture and tag @myactivekitchen on Instagram if you make this or any other recipe from the blog.  I also love reading from you all, leave a comment or send me an email. If you are yet to subscribe to the blog, kindly do so and you won’t miss any new post from us again. Until next time, be true to yourself