Coconut Fried Rice Recipe
Coconut Fried Rice is truly a celebration of vibrant flavors and colors, and it’s one of those dishes that never fails to brighten my table. Every forkful is infused with creamy coconut, perfectly tender shrimp and beef, and pops of fresh veggies, making it an irresistible main or side. The enchanting mix of spices and hands-on preparation transform this simple rice dish into a memorable weeknight treat or party favorite. If you’ve ever wanted to impress your guests (or just elevate your dinner routine), this is the recipe that will have everyone asking for seconds!
Ingredients You’ll Need
The beauty of Coconut Fried Rice lies in its simple list of ingredients, each one bringing a special touch to taste, texture, or color. With easy-to-find items and a few flavor boosters, you’ll have everything you need to craft a satisfying, crave-worthy pot of rice.
- Whole Coconut or Coconut Milk: The heart of the recipe, providing rich creaminess and a gentle, exotic aroma; use either fresh or canned for great results.
- Rice: Washed until clear for fluffier, non-sticky grains that soak up all that coconut flavor beautifully.
- Curry Powder: Adds depth and a subtle hint of earthiness.
- Salt: Enhances every flavor, balancing the creamy coconut and bold spices.
- Coconut Flavor: Optional but highly recommended for extra coconut intensity.
- Beef: Cut into bite sizes, it adds hearty texture and savory notes.
- Shrimp: Plump and tender, bringing a mildly sweet, briny kick.
- Black Pepper: A trusty spice for a touch of heat; use fresh-ground if possible.
- Paprika: Gives a gentle smokiness and vibrant color.
- Garlic Powder: Boosts the overall savoriness, especially in the marinade.
- Carrot: Diced for pops of color and subtle sweetness.
- Bell Peppers: Diced, bringing a sweet crunch and bright hues.
- Green Beans: These deliver crunch and help round out the veggie medley.
- Onion: Adds aromatic depth; use a medium onion for best balance.
- Garlic Cloves: Freshly minced for big flavor in both the sauté and rice base.
- Seasoning Powder or Bouillon: A concentrated umami hit—feel free to use your favorite variety.
- Cooking Oil: Enough to sauté all components; a neutral oil lets the coconut flavor shine.
- Fresh Leeks or Green Onion: For sharp, fresh garnish and flavor lift at the finish.
How to Make Coconut Fried Rice
Step 1: Prepare the Rice and Coconut Base
First things first: wash your rice thoroughly under cool water until it runs clear. This simple step makes a huge difference—your grains won’t clump together, and every spoonful stays fluffy. If you’re working with fresh coconut, blend the flesh with about 2 cups of water and squeeze out all that luscious coconut milk. For the sake of convenience, canned coconut milk works just as well—just combine it with a cup of water to mimic the texture and flavor of the fresh version.
Step 2: Cook the Rice in Coconut Milk
Pour your coconut milk (combined with water, whether fresh or canned) into a pot or rice cooker. Add your washed rice, curry powder, salt, and that optional coconut flavoring. Bring this mixture to a gentle boil, lower the heat, and let it simmer until the rice is soft and fragrant. The balance here is letting the grains absorb every last bit of that delicious coconut while staying perfectly tender.
Step 3: Season and Marinate the Protein
Now, gather up your bite-sized beef and shrimp on a plate. Sprinkle over some salt, black pepper, garlic powder, and paprika for a savory-sweet flavor punch. Use your hands to mix everything together so each piece is evenly coated. This quick marinade transforms everyday proteins into something a little more special for your Coconut Fried Rice.
Step 4: Cook the Beef and Shrimp
Heat a bit of cooking oil in a pot over medium heat. Add the marinated beef and cook until it’s dark brown and thoroughly cooked—don’t rush it, as those browned bits add rich flavor. Remove the beef and repeat the process with the shrimp, cooking each side for about two minutes or until just pink and bouncy. Set both aside; your kitchen probably smells amazing at this point!
Step 5: Sauté the Vegetables
In the same pot, pour in a bit more oil (about ¼ cup to get those veggies really glistening). Toss in the onions and minced garlic, sautéing until the onion turns translucent and gorgeous. Next, stir in the diced bell peppers, carrots, and green beans—cook everything together for about three minutes, so they maintain their crunch and color.
Step 6: Spice and Season the Veggies
Sprinkle on black pepper, salt, seasoning powder (or bouillon), paprika, and the chopped leeks or green onions. Stir well to combine and let these aromatics work their magic. After a couple of minutes, you’ll notice the veggies becoming more vibrant and the kitchen filling with savory goodness.
Step 7: Combine Everything for Coconut Fried Rice
Now it’s time for the grand assembly! Gently add the cooked rice, beef, and shrimp back to the pot. Stir everything together so each grain of rice is coated in that savory coconut mixture and dotted with colorful veggies and succulent proteins. As soon as it’s well mixed and heated through, remove from the heat, sprinkle on extra green onions, give it one last toss, and serve immediately while aromatic and piping hot.
How to Serve Coconut Fried Rice
Garnishes
A generous handful of fresh green onions or leeks is the classic finishing touch, lending a sharp, zesty freshness that cuts through the richness. For extra flair, consider a scattering of toasted coconut flakes, chopped cilantro, or thin slices of red chili for a gentle heat and a pop of color. Each garnish not only adds beauty but also layers of unique flavor to Coconut Fried Rice.
Side Dishes
While Coconut Fried Rice easily stands strong on its own, it pairs beautifully with side dishes like simple cucumber salad, grilled pineapple, or a crunchy Asian slaw. For bigger gatherings, serve it with fried plantains, steamed greens, or roasted chicken for a balanced, showstopper meal that brings everyone together.
Creative Ways to Present
Amp up the wow-factor by serving Coconut Fried Rice spooned into hollowed-out coconut shells or charming pineapple boats—they turn a casual meal into a feast for the eyes. For parties or picnics, try packing it into individual bowls or parchment paper packets, so every guest has a perfect, portable serving.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Coconut Fried Rice quickly, then store in an airtight container in the refrigerator for up to three days. Keeping it tightly covered preserves both its fluffy texture and bold flavors, making for a tasty lunch or snack later in the week.
Freezing
For best results, portion the cooled Coconut Fried Rice into freezer-safe containers or zip-top bags. Freeze for up to one month. When you’re ready to enjoy, thaw it overnight in the fridge to help the grains stay separated and prevent sogginess.
Reheating
To bring your Coconut Fried Rice back to life, splash in a little water or coconut milk and warm it gently on the stove or in the microwave. Stir occasionally to ensure even heating and get ready to enjoy those same comforting, aromatic flavors.
FAQs
Can I make Coconut Fried Rice vegetarian?
Absolutely! Just skip the beef and shrimp and load up on more veggies or add tofu for protein. You can also experiment with mushrooms for a savory, meaty feel while still keeping things plant-based and delicious.
What type of rice works best?
Long-grain rice such as jasmine or basmati is ideal for Coconut Fried Rice since it stays fluffy and doesn’t clump together. If you only have medium or short grain, reduce the amount of liquid slightly to prevent stickiness.
Can I use frozen vegetables?
Yes, frozen mixed veggies are a great shortcut and work well here. Just toss them into the pan straight from the freezer—no need to thaw first—and add a minute or two to the cooking time.
Is Coconut Fried Rice spicy?
This recipe is flavor-packed rather than spicy, with warmth from black pepper and paprika but no intense heat. If you like a little kick, feel free to add chopped chili or a dash of your favorite hot sauce.
Can I prepare Coconut Fried Rice in advance?
You certainly can! The rice can be cooked a day ahead and chilled, which actually helps with texture. When ready to serve, quickly stir-fry the veggies, protein, and rice together so everything is fresh and vibrant.
Final Thoughts
Coconut Fried Rice has quickly become a favorite in my kitchen, and I can’t recommend it enough! Bursting with vibrant color and tropical aroma, it’s the kind of dish that never fails to spark joy at any table. Give it a try, and soon you’ll find yourself coming back to it again and again—happy cooking!
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Coconut Fried Rice Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Halal
Description
This Coconut Fried Rice recipe is a delightful twist on traditional fried rice, infused with the rich and creamy flavor of coconut. Tender beef, succulent shrimp, and a medley of colorful vegetables create a satisfying and aromatic dish that’s perfect for a flavorful meal.
Ingredients
Coconut Milk Base:
- 1 Whole Coconut or 1 (400ml) can of coconut milk
- 2 cups water or 1 cup water for canned milk
Rice:
- 3 Cups Rice, washed
- 1 tsp Curry Powder
- ½ tsp Salt
- ½ tsp Coconut Flavor (optional)
Meat and Seafood:
- 1 lb Beef, cut into bite sizes
- 1 lb Shrimp, deveined and scaled
- 1 tsp Black Pepper
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Garlic Powder
Veggies and Aromatics:
- 1 cup Carrot, diced
- 1 cup Bell Peppers, diced
- 1 cup Green Beans
- 1 medium Onion
- 4 Garlic cloves, minced
- 1 tsp Salt
- 2 tsp Seasoning Powder or bouillon
- 1 tsp Black Pepper
- 2 tsp Paprika
- Cooking oil
- Fresh Leeks or Green Onion for garnish
Instructions
- Wash Rice: Rinse the rice until water runs clear and set aside.
- Prepare Coconut Milk: Blend coconut with water, squeeze out the juice, or mix canned milk with water. Transfer to a pot or rice cooker.
- Cook Rice: Add washed rice to the coconut milk, season with curry powder, salt, and coconut flavor. Bring to a boil until soft, then set aside.
- Marinate Meat and Shrimp: Season beef and shrimp with salt, black pepper, garlic powder, and paprika. Marinate well.
- Cook Meat: Cook beef until dark brown, then set aside. Cook shrimp for 2 minutes on each side and set aside.
- Sauté Vegetables: In the same pot, sauté onion and garlic. Add bell peppers, carrots, and green beans. Stir for 3 minutes.
- Combine Ingredients: Season with black pepper, salt, seasoning powder, paprika, and leeks. Add rice, beef, and shrimp. Mix well.
- Finish and Serve: When rice is done, remove from heat, garnish with green onions, mix, and serve hot.
Notes
- If using canned coconut milk, dilute it with water to achieve the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Coconut Fried Rice, Coconut Milk Recipe, Asian Rice Dish, Beef and Shrimp Fried Rice
