This is a delicious dish of rice cooked in broth and coconut milk (which adds a perfect note of sweet, floral, and nutty flavor) with lots of vegetables and protein. The end product is an enticing combination of textures, colors, and flavors. It smells heavenly and tastes even better!
• 3 cup basmati rice
• 1½ cup coconut milk
• 1½ cup chicken broth
• 4 tbsp coconut oil
• 1 onion medium (diced)
• 1 tsp ginger minced
• 2 scotch bonnet
• ½ tbsp garlic minced
• 1 bay leaf
• 3 green onions
• 12 ounces mixed veggies (carrots and peas and sweet corn)
• 2 tsp bouillon powder
• Salt to taste
• 1 tsp curry powder
• ½ tsp thyme
• 1 lb beef liver (cooked and diced)
• 1 lb shrimps (seasoned and stir-fried)
This is not your average oil-laden fried rice—the only oil involved in this recipe is the coconut oil, which is a healthier oil, and you just need a very little quantity as well. This coconut fried rice is sure to please. Despite many ingredients, this recipe is so quick to put together.
The Main Ingredients For This Fried Rice Are:
- Rice – I used Basmati rice for this recipe because it cooks faster, and it’s easy to work with. You can choose to use any rice that suits your taste, but be sure to check for the cooking time as cooking time for different types of rice varies.
- Coconut milk – For a deeper coconut flavor, use the can coconut milk. For a milder coconut flavor, use the freshly squeezed coconut milk.
- Broth – Mild broth like Chicken broth or vegetable broth works well in this recipe. Avoid using beef broth, which can overpower the flavor of the meal.
- Vegetables – I used bell peppers, sweet corn, peas, and carrots. You can add more or less.
- Protein – My protein of choice today is beef liver and shrimps. Feel free to use chicken, bacon, or sausage.
- Flavoring and Spices – Don’t skip the salt and curry powder
Rinse and drain the rice.
Place the rice in a pan with coconut milk and broth over high heat and bring the liquid to a boil.
Reduce the heat to the lowest possible setting and cover the pot tightly with the lid—Cook for 15 minutes. Leave to cool.
Fry the rice together with the vegetables and protein in a bit of coconut oil.
Nigerian Coconut fried rice is bound to be a hit at any party, adds class as well and sways from the usual Jollof rice and fried rice norm popular at most parties. To spruce it up a bit and make it stand out, add a generous dusting of desiccated coconut and lightly mix together before serving. This not only enhances the coconut flavour, it also spruces up the presentation. Be sure to go for the finely grated ones so your coconut fried rice doesn’t end up tasting grainy.
Serve hot and enjoy!
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