I can’t believe I’d lived almost all my life without tasting Coconut fried rice until earlier this year. I love fried rice but for some weird reason, I’d always had a mental image of rice and coconut milk not being a good combo so I stayed away. Wrong much? Anyway, I tried it out for the first time in February and I was sold! I’ve since tried other coconut milk incorporated food recipes such as Coconut Jollof Rice and Coconut Bulgur Wheat, recipes for those coming up soon.
So, back to Nigerian Coconut fried rice, the recipe is pretty simple, very similar to normal Nigerian fried rice. Most recipes for coconut fried rice call for chicken or beef stock but this recipe will show you how to cook it without and you’ll still get the same delicious taste as with stock.
To achieve this, you’ll need raw chicken fillet. You can use either breast or thigh though I find thigh absolutely more flavourful compared with breast. I’ll be using thigh.
The chicken is marinated for as long as possible, I’ll suggest at least an hour, I always marinate overnight or longer to allow the chicken soak up the flavours from the spices better. The chicken is then fried with the marinade and the veggies, hence the release of the natural flavours of the chicken, this is then incorporated into the veggies which then go into the cooked rice. Cooking it this way creates a juice which replicates chicken stock and ends up tasting extra flavourful.
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 an 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. Desiccated coconuts are pretty easy to find, at least I’ve found them in most grocery stores and are pretty cheap. Be sure to go for the finely grated ones so your coconut fried rice doesn’t end up tasting grainy.
I should mention though, its better to use fresh home-made coconut milk for this recipe, it tastes so much better and creamier. I used a store bought one the last time, though it turned out well, I noticed that the taste this time around is richer and definitely more “coconutey”. I’ll put together a recipe or a short video on how to make your own coconut milk very soon, it’s really simple and easy.
Now, coconut fried rice, let’s get started.
3 cups of rice
2 cups/ 500ml coconut milk
1cup raw diced chicken(preferably thigh fillet)
1/2 cup baby prawns
2 tablespoon Coconut oil and 1 teaspoon olive oil
1 cup chicken stock( if you haven’t got any, water will do)
1 large carrot chopped
1/2 small green and red pepper chopped
1/2 cup green peas
1/2 cup sweet corn
1/2 small chopped yellow onion
1/2 small size red onion (you can use just one type of onion, I like yellow for taste and red cos the colour stands out in fried rice)
1/4 cup desiccated coconut (optional)
1 teaspoon minced garlic
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon mixed herbs
1/2 teaspoon each Curry, thyme, salt to taste
2 Knorr chicken cubes or any bullion cubes you prefer.
Firstly, marinate the chicken. To marinate, mix the olive oil, cumin, one knorr cube, black pepper, cayenne pepper and mixed herbs, let it refrigerate for at least an hour.
After it’s been marinated, take it out, dice it into bits and set aside.
Wash the rice thoroughly, leave to drain in a colander.
Into a heated pot, add the coconut milk stock/water, 1/4 teaspoon curry, thyme, salt, white pepper, one Knorr cube and bring to a boil on medium heat…
Stir, add the rice, cover the pot and let it boil till soft…While that’s boiling, add the coconut oil into a frying pan on low-medium heatNow, add the onions, sauté for a minute, add the garlic and one knorr cube, sauté till fragrant.Now, then add the diced chicken and one Knorr cube, fry till the chicken loses its pinkness and turns brown. Add the carrot, sauté for another minute, then add the chopped peppers, green peas, sweet corn, prawns and red onions…Stir for 5 minutes, be careful not to over cook your veggies. Switch off the heat when it’s fully done.
Check the rice at this time, when the liquid is all dried up and the rice soft, stir lightly to combine… Add the fried veggies and chicken. Stir till all are fully combined. Adjust seasoning and salt if necessary. Reduce the heat and steam for a further 2-3 minutes or turn off and let it steam with the residual heat……and your coconut fried rice is ready.
Add the desiccated coconut if you choose to use this and slightly combine just before serving.
If you do try this recipe for Coconut Fried Rice, do give me a feedback here or on instagram, It’ll be nice to know how you get on. Don’t forget to “Share” this recipe with your friends and family using the share buttons below. Do subscribe to the blog for notifications of new recipes. See you in my next post, Enjoy!