Nigerian Coconut Fried Rice
A fragrant and savory rice dish cooked in rich coconut milk and stir-fried with colorful vegetables and proteins.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 cups Long grain parboiled rice
- 400 ml Coconut milk
- 2 cups Chicken stock
- 3 tablespoons Vegetable oil
- 200 grams Shrimp (peeled and deveined)(optional)
- 1 1/2 cups Mixed vegetables (carrots, peas, sweet corn)
- 1 medium Onion (diced)
- 1 tablespoon Curry powder
- 1 teaspoon Dried thyme
- 2 units Seasoning cubes
- 1/2 cup Liver (cooked and diced)(optional)
- 1 teaspoon Salt
Instructions
- 1
Wash the rice thoroughly with warm water and salt to remove excess starch, then drain.
- 2
In a large pot, combine the coconut milk and chicken stock, bring to a boil, and add the rice with a bit of salt.
- 3
Cook the rice on medium heat until it is about 90% done and the liquid is fully absorbed; ensure the grains remain separate and not mushy.
- 4
In a large wok or frying pan, heat the vegetable oil and sauté the onions until translucent.
- 5
Add the shrimp, diced liver, curry powder, thyme, and seasoning cubes to the pan, stirring for 3 minutes.
- 6
Toss in the mixed vegetables and stir-fry for another 2 minutes to keep them crunchy.
- 7
Add the cooked coconut rice to the vegetable mix in small batches, stir-frying thoroughly after each addition to ensure even distribution.
- 8
Adjust seasoning if necessary, cover for 2 minutes to let the flavors fuse, and serve hot.
Nutrition per Serving
520
Calories
18g
Protein
65g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
850mg
Sodium
Ratings & Reviews
No ratings yet
