How to make coconut fried rice.


Coconut Rice

1 pound rice

1 quart of water

1 quart of coconut milk

Coconut Fried Rice

half cup vegetable or canola oil

1/2 to 1 tablespoon soy sauce

1 tablespoon oyster sauce

2 lightly beaten eggs

half chopped tiny onions

1 teaspoon garlic

carrots and peas

half tablespoon bouillon powder (chicken)

half teaspoon curry powder

Optional: 2-3 tablespoons water or chicken stock

Season with salt and pepper to taste.


Place rice in a pot with enough water to cover it, then rinse and drain. Combine the coconut milk, water, and salt in a mixing bowl. Bring the water to a boil in a saucepan over high heat.Stir the contents of the saucepan and bring to a low simmer. Cover the saucepan tightly with the lid.

Stir for another 15-18 minutes.

Remove sauce from the stove and let it cool, covered. With a fork, fluffBefore you begin, break up the clumpy rice.Heat about a tablespoon of canola or vegetable oil in a large wok or skillet over medium-high heat.Stir in the rice for approximately 2-3 minutes, adding soy sauce, oyster sauce, and a tablespoon or more of water or chicken/beef stock to moisten the rice as needed.

Remove from the equation. Using a clean paper towel or cloth, quickly wipe the wok or skillet clean.After that, add a tablespoon of oil and heat it up, then add the eggs and stir briskly to break them apart. Remove the chicken and add it to the rice.

Add a tablespoon of oil to the wok, then onions, peas, carrots, minced garlic, curry powder, and chicken bouillon powder to continue the stir-frying. Stir for about 2 minutes, or until aromatic.

Return the rice and eggs mixture to the wok at the end. Stir everything together until it’s completely smooth. If required, adjust the seasoning salt and pepper.

Serve garnished with chopped scallion.

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