This coconut fried rice is not only easy to make, but it’s also incredibly delicious. Fluffy basmati rice cooked in coconut milk, seasoned with spices, and loaded with fresh vegetables – it’s a side dish that the whole family will love. Whether you serve it with your favorite protein or enjoy it on its own, this dish will elevate any meal.
How to Make Coconut Fried Rice Recipe
Why You’ll Love Coconut Fried Rice
Coconut fried rice is a dish that you can whip up quickly without much hassle. But don’t be fooled by how simple it seems; when done right, it’s a showstopper! One thing to keep in mind, though, is that while coconut has a delicate flavor, it’s easy to overpower it if you’re not careful. When I make this dish, I always keep the curry powder and other seasonings light, allowing the coconut flavor to shine through.
If you’re using basmati rice, be sure to read the cooking instructions on the packet and adapt them to this recipe. Every brand of rice cooks a bit differently, so knowing how your brand performs will help you get the perfect texture. I also recommend using homemade coconut milk if you can; it adds a fresher, richer flavor than store-bought options.
Ready to make some delicious coconut fried rice? Let’s get started!
Ingredients
- 2 cups of rice (I used Golden Sella basmati rice)
- 1 ½ cups homemade or shop-bought coconut milk
- 1 ½ cups chicken stock (low sodium)
- 2 cups of frozen mixed vegetables
- 2 mixed chillies, sliced (or substitute with red and green bell peppers)
- ½ cup liver (boiled, cubed, and fried – optional)
- 150g sweet corn
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon parsley (optional)
- 4 tablespoons vegetable oil (use less oil if your chicken stock contains oil)
- Salt to taste
- Chicken bouillon powder (optional)
- ½ cup spring onions, chopped
- 1 medium-sized onion, sliced
How to Make Coconut Fried Rice
- Rinse the Rice
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky. - Cook the Rice
Place a pan on medium heat and add the coconut milk, chicken stock, and rinsed rice. Stir to combine. If needed, top up with a little water – the liquid level should be about an inch higher than the rice. Bring it to a boil and cook for 8-10 minutes. Reduce the heat and add the curry powder, thyme, parsley, chicken bouillon (if using), and salt. Stir everything together, cover, and let it cook on low heat until the rice is tender and fluffy. - Add the Chopped Chillies
Once the rice is cooked, add the chopped chillies (or bell peppers) and mix them into the rice. Set the rice aside. - Stir-Fry the Vegetables and Liver
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the mixed vegetables and sliced onions. Stir-fry for about 3-5 minutes, or until the onions become translucent. Add a pinch of curry, thyme, and seasoning, then stir in the fried liver (if using). Continue stir-frying for another minute, then add the sweet corn. Stir everything together, and remove from the heat. - Combine the Rice and Veggies
Place the cooked coconut rice back into the pan over medium heat. Add the stir-fried vegetables and mix them in. You shouldn’t need to add water or stock at this point, as the steam from the rice will help combine everything. Stir well, and then remove from the heat. - Serve
Serve your coconut fried rice with your choice of protein. I love mine with spicy baked chicken and fried plantain. It’s a winning combination every time!
How to Store Coconut Fried Rice
Leftovers? No problem! You can store your coconut fried rice in the fridge for up to 2 days. Just make sure to store it in an airtight container. Reheat in a pan, and add a little water or coconut milk to loosen it up if needed.
Other Recipes You’ll Love
- Nigerian Jollof Rice
- Easy Shrimp Fried Rice
- How to Cook Basmati Rice Perfectly
This coconut fried rice recipe is quick, easy, and full of flavor. It’s perfect for busy weeknights or when you want to impress your guests with something a little different. The combination of coconut milk, spices, and vegetables makes it the ideal side dish or main course.
