Coconut Fried Rice

 Coconut Fried Rice , Nigerian food tv, nigerian coconut fried rice, coconut rice, nigerian food recipes

Coconut Fried Rice
Coconut fried rice is another delicious variation of the basic fried rice. It is quite easy to prepare and always a welcomed change from the usual Nigerian fried rice.Although the difference isn’t that much, but the simple addition of coconut; be it in form of coconut milk, coconut shavings or coconut oil; will surely excite your palate.Here’s how to prepare this delicious, rich and flavorful Coconut fried rice, with a lot of tips, so you can’t go wrong with this one.
++Nigerian fried rice recipe++Egg fried rice recipeIngredients• 500g long grain white Rice• 200ml Coconut Milk(click to see how to make coconut milk)• 1 handful Coconut flesh/meat(optional)(check below ingredients tip)• 300ml Chicken stock/broth Or Water(check below ingredients tip)• 100g cleaned Shrimps(fresh or frozen)(you can also use fried liver or beef)(optional)• 2 large Carrots• 1 handful/50g Green Peas or Runner Beans• 1 large Green bell pepper• 1 large Red bell pepper• 1 handful/ 50g Sweet corn(from the can)• 1 large Onion bulb• 2-3 tablespoonful Curry Powder• 1½  teaspoonful Garlic Powder• ½ tablespoonful Black or white pepper (optional)
½ teaspoon ginger powder/ grated ginger (optional)
• 1-2 Cooking spoonful Vegetable Oil/Coconut oil(see how to make coconut oil)• 2-3 stock cube/seasoning cube 
• Salt (to taste)
Notes: – If you want a strong coconut flavor you can make use of coconut oil and also add some finely grated coconut(coconut shavings) during the stir-fry, but for a mild taste only coconut milk will be fine.Cooking Directions1a. The first step is to prepare the ingredients for the coconut fried rice.If you don’t have chicken stock, See how we prepared it in Nigerian fried rice recipe.You can also use plain water, but you’ll have to add extra seasoning to make the coconut fried rice as tasty as when stock is used. 1b.  Parboil the Rice using this method HERE; place in a sieve to drain out excess water.Tip: Parboiling helps to reduce the starchy content of the rice which makes the grains to clump together when cooking, if you are ”anti-parboiling”, no problem, but I strongly advice this when making coconut fried rice because the oil from the coconut milk tends to clump the rice and makes it sticky if you don’t work smart. But that’s just my opinion.

Now to prepare the Vegetables  1c. Wash all the vegetables. Peel the carrots & cut into small sizes.   Dice the onion, take out the seeds of the green and red bell peppers & cut into smaller sizes.  Remove sweet corn from can, rinse and strain.
1d. Place the carrots & green peas in boiling water for 3 minutes, strain out and place in a bowl of cold water, leave to cool in the water, then pour into a sieve and set aside.Tip: this method is called blanching. It helps to par-boil the vegetables without cooking it through, thereby cutting down the stir-frying process. It also helps to preserve the vibrant color of the vegetables.If you like crunchy carrots, you can skip this step.

2. Pour the chicken stock and coconut milk into a large pot and bring to a boil.As the mixture starts to boil , add 1 seasoning cube(stock cube), 2 tablespoons curry powder, 1 teaspoon garlic powder, half of the diced onions and salt to taste. Mix well and add the parboiled rice. Leave to cook on medium heat.

Tip: The liquid should be at almost the same level as the rice, so that it dries up completely when the rice is done.If you don’t have stock, double the seasoning you’ll be using and use water and coconut milk3. When the rice is starts to bubble, place the cleaned shrimps on top of the rice and leave to cook until the rice is done. 
Mix well, open the pot and leave the rice to cool a bit.

4. Now heat up the oil; add the diced carrots, sweet corn, peas, red&green bell pepper, coconut shavings and diced liver/meat(if using); then add the white/black pepper, ginger, and the remaining garlic, curry &seasoning cube to taste, stir fry for 1 min and transfer all the veggies into a bowl. Coconut fried rice CANNOT be classified as fried rice if it is not stir-fried, so we will be doing that in small batches as we do with all our fried rice recipes.5. Divide the stir-fried vegetables into equal portions depending on how much your frying pan/wok/skillet can take.  Place a portion of the stir-fried vegetables into the pan; add a portion of the cooked coconut rice and gently stir-fry for about 2 to 3 minutes to get enough heat into the rice.    Repeat this process for the remaining rice and vegetable mix. 

coconut fried rice vegetables, coconut fried rice with shrimps ingredients, stir frying the coconut fried rice

And now you have a delicious, rich and tasty Coconut fried rice. You can serve accompanied with Crispy Chicken, Salad, moi- moi  or fried plantains. ENJOY!

 Coconut Fried Rice , Nigerian food tv, nigerian coconut fried rice, coconut rice, nigerian food recipes

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26 Comments

  1. Unknown
    July 26, 2017 / 1:30 am

    Thanks so much.. I married a Nigerian and I want to know how to cook traditional food for him you are a blessing….

  2. cherry chickweed
    June 9, 2017 / 12:45 pm

    Enter your comment…ok so wen stir frying you don't add oil to it right?… you just put ur veggies in d pan alongside your rice nd stir wit d heat?

  3. Ann Uche
    October 27, 2016 / 9:05 am

    Thank you so much for this recipe. Please,if I'm using coconut meat,at what stage should it be added?Please,reply me soon as I want to make it for my husband's birthday this weekend.Thank you once again!

    • Nky Lily Lete
      November 22, 2016 / 7:51 pm

      You can add it while stir-frying the veggies

  4. karen emmanuel
    January 25, 2016 / 1:00 pm

    Nky, I prepared this over the weekend and it was just Muahhh… I enjoyed it. Thank you

    • Nky Lily Lete
      March 21, 2016 / 7:34 pm

      Thanks for your feedback Karen, I'm glad u enjoyed it 🙂

  5. Anonymous
    January 13, 2016 / 3:26 am

    Please how can i subscribe.i really need to plsssss

    • Nky Lily Lete
      March 21, 2016 / 8:34 pm

      You can subscribe at the top right side of the page.

  6. Gift David
    January 9, 2016 / 9:28 pm

    Delicious Meal, you've got here. Thank you Nky for this wonderful post. Hope to see more from you.

    • Nky Lily Lete
      January 11, 2016 / 11:49 am

      You're welcome Gift.Hope you subscribe to get our recipes by email 🙂

  7. Amina Iyeme
    January 5, 2016 / 3:09 pm

    I made it on new years day for my birthday party and it was da bomb.Pls dont stop what you are doing, you're the best.

    • Nky Lily Lete
      January 9, 2016 / 8:37 pm

      Thanks for your lovely feedback Amina 🙂

  8. nsima
    December 24, 2015 / 4:01 pm

    I dnt know how to thank u enough, buh God reward u richly anm preparin dis meal 4 christmas

    • Nky Lily Lete
      March 21, 2016 / 8:36 pm

      Thanks hun, I'm so glad to be of help 🙂

    • Anonymous
      December 29, 2016 / 8:21 pm

      Hi dear, am i supposed to grate the coconut or cut in pieces like the carrot? I am not referring to the one used to extract the milk but the one added to the vegetable. I hope my question is understood…thanks

  9. damsel bee
    December 18, 2015 / 2:08 pm

    Wowowowow. Twas so lovely. Tried it about an hour ago…. I used coconut powder and green beans and peas… Very delicious… Thanks ma'am… Would use the recipe for my food production practical examination by January… I'm so grateful ma'am… 👏👍😍

    • Nky Lily Lete
      December 23, 2015 / 11:14 pm

      Thanks for your lovely feedback Damsel, I'm glad you enjoyed it 🙂

  10. damsel bee
    December 18, 2015 / 1:54 pm

    Oh ma'am… I did it about an hour go and mehn it was so and too delicious.

    • Nky Lily Lete
      December 23, 2015 / 11:15 pm

      🙂

  11. anonymous
    December 17, 2015 / 1:52 am

    Dat is a nice one. It looks yummy,i will definitely try it

    • Nky Lily Lete
      March 21, 2016 / 8:37 pm

      ok

  12. Your big fan
    December 16, 2015 / 11:59 am

    Mouth watering, appetizing, yummy looking.

    • Nky Lily Lete
      December 17, 2015 / 9:31 am

      thanks hun 🙂

  13. Jessica Abodurin
    December 16, 2015 / 11:56 am

    You deserve a big hug, thanks for this recipe, i,ll try it today

    • Nky Lily Lete
      December 17, 2015 / 8:51 am

      Thanks Jessie, I'll be expecting your feedback 🙂

    • Anonymous
      December 22, 2015 / 12:30 pm

      you are indeed a pride to woman hood. am happy for you keep it on.

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