This coconut fried rice is such an easy and quick recipe. You'll have it on the table in less than 20 mins so far as the rice has already been cooked. Besides being quick and easy, it is super delicious and somehow adding garlic to this coconut fried rice has made it even more yummy. I hope you enjoy it a s much as I did. Video tutorials will be up on my instagram highlights. You know what will pair really well with this coconut fried rice; my grilled prawns or my baked snapper or my beef stir fry .Enjoy!
what you need
3 cups jasmine rice
2 cups coconut milk
1 cup water
3 garlic cloves, finely diced
1/2 small onion, diced
1 large carrot, diced into cubes
1/3 cup frozen peas
3 tablespoons low sodium soy sauce
Put rice, coconut milk, water and salt in a pan and cook over medium low heat. Fluff rice with fork as it cooks. When all the moisture has evaporated, place foil oven pan and cover with lid. Cook rice until it reaches desired consistency. Stir rice with only fork. Transfer rice into a bowl after it’s done cooking and put it in the refrigerator for at least 2 hrs or until rice becomes cold (overnight if you have the time). It is possible that you'll need less or more water/milk to cook rice, know your rice and how much moisture it requires to cook and adjust the ratio to 2 parts coconut milk, 1 part water.
Beat eggs and set aside. Meanwhile heat 1 tbs of oil in a wok/non stick pan and add the egg over medium high heat. Fry egg until golden on both sides then remove from skillet, chop roughly and set aside. In the same skillet, add 1 tbs of veg oil and allow to heat up. Add diced carrot and onion and cook until onion is soft then add the garlic. Fry until the garlic becomes fragrant then add fried eggs. Stir and add the cold rice. Add the soy sauce, stir, taste and adjust salt. Add frozen peas, stir to combine then turn off heat.
Your coconut fried rice is ready.