Coconut Fried Rice
Step 1. Break the coconut, cut into smaller pieces.
Step 2. Add water to a blender (add enough so you get a lot of milk), blend the coconuts.
Step 3. Strain the milk from the coconut pulp. Set the milk aside. You can put the pulp back into the blender, add water, blend and strain again if you didn’t get enough milk the first time. Or you can just use more coconuts instead.
Step 4. Wash the rice thoroughly to get rid of any starch, put it in a pot.
Step 5. Add coconut milk to the rice. Add salt to taste.
Step 6. Boil rice until done. Preferably Al dente (sufficiently cooked but firm to bite). This is just to avoid having gummy and overly soft rice as soft fried rice is a little nasty. So be sure to not add too much coconut milk to the rice so the rice won’t come out overly soft, gummy and soggy. If at any point you see that the rice is drying up and the rice is almost done but not quite soft to your liking, add just a little more milk (very little), place aluminium foil over the pot, cover the pot (skip if you don’t have and just cover pot so it is airtight) and on low heat so it doesn’t burn, let the rice cook in its own steam until it is sufficiently cooked. Set the cooked rice aside.
Step 7. While the rice is cooking, prepare the vegetables. Dice the onions, chop the carrots into small bits, chop the bell peppers into small bits, chop the spring onions. Set vegetables aside.
Step 8. Wash the prawns and shrimps, season with a little curry powder, chilli powder and salt. Add vegetable oil to a pan, heat up and fry prawns and shrimps until done. Set seafood aside.
Step 9. Add 1 tablespoon of coconut oil to a pot, add about 4 tablespoons of vegetable oil to same pot (or use oil from the shrimps and prawns), stir and heat up. If you don’t have coconut oil, use about 5 tablespoons of vegetable oil. You can use more coconut oil than vegetable oil or skip the vegetable oil entirely and use only coconut oil but the rice may have an overwhelming “coconut-ty” taste that may not appeal to everyone.
***Don’t add in more than a few tablespoons of oil, coconut milk blend also contains oil and you will most likely notice some oil in your already cooked coconut rice, when you add in your cooked coconut rice to the stir-fry, your rice may turn out oily if you use more than a few tablespoons of oil.
Step 10. Add the sliced onions, saute for about a minute then add the rest of the vegetables (sweet corn, carrots, spring onions and bell peppers).
Step 11. The vegetables should retain their crunch at the end so don’t over cook the vegetables so they don’t get soft. Stir fry the vegetables for about 1 minute then season with Knorr / Maggi bouillon cube, curry powder and a little thyme. Stir and stir-fry for another 1 minute.
Step 12. Add the oyster sauce and the chicken stock. Don’t use too much chicken stock so the fried rice won’t come out soggy. A couple of tablespoons is fine and you can even skip entirely. Stir and cook for a few seconds then add the cooked rice, shrimps and prawns.
Step 13. Stir until rice and vegetables are thoroughly combined. If you have aluminium foil, place it over the pot, then cover the pot and let it steam on medium to low heat for about 3 minutes. The rice should be a nice translucent green colour by this time.
Done. Your Coconut Fried Rice is ready.
For another fried rice recipe, check out this Turmeric Fried Rice recipe