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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

  • 2 cups of rice I used golden Sella basmati rice
  • 1 1/2 cups homemade or shop-bought coconut milk
  • 11/2 cups chicken stock low sodium
  • 2 cups of frozen mixed vegetables
  • 2 mixed chillies sliced substitute with red and green bell peppers
  • ½ cup liver boiled, cubed and fried. optional
  • 150 g sweet corn
  • 1 teaspoon curry powder
  • 1 teaspoon thyme
  • 1 teaspoon parsley optional
  • 4 tablespoons 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 sliced

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.

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