Making Coconut fried rice: the complete procedure

Making Coconut fried rice: the complete procedure

These simple ingredients will transport you back home with their comforting flavors.

 

If you’re in the mood for something delicious, familiar, and exciting for your taste buds, look no further than this coconut fried rice recipe!

 

This recipe is quick and easy, combining fluffy rice, creamy coconut milk, and your favorite Nigerian flavors for a satisfying meal that’s perfect for any time of day.

 

So gather your ingredients, fire up the stove, and let’s start cooking!

 

Instructions

1. Heat vegetable oil in a large pan or wok over medium heat until it shimmers.

 

2. Add onions and garlic and cook for 2-3 minutes until softened and fragrant.

 

3. Toss in bell peppers, carrots, and scotch bonnet pepper (if desired). Stir-fry for an additional 2-3 minutes until the vegetables are slightly softened but still crisp.

 

4. Add curry powder, thyme leaves, and ginger. Stir well for 30 seconds to release the flavors of the spices.

 

5. Pour in the coconut milk and bring to a simmer. Season generously with salt and pepper.

 

6. Add the cooked rice and gently fold it into the mixture, ensuring all the rice is coated with the coconut milk and spices. Cook for 2-3 minutes until the rice is heated through and the flavors have blended.

 

7. Stir in the frozen peas and cook for another minute until heated through.

 

8. Taste and adjust seasoning as needed with salt, pepper, or a squeeze of lime juice.

 

9. Serve your coconut fried rice garnished with chopped fresh parsley or cilantro, if desired. Serve hot and enjoy!

 

Tips and variations

– For a richer flavor, use toasted coconut oil instead of vegetable oil.

– Add shredded chicken, shrimp, or tofu for added protein.

– Experiment with other vegetables such as green beans, corn kernels, or chopped cabbage.

– Adjust the spice level by adding more or less scotch bonnet pepper.

– Serve with your favorite side dishes like fried dodo.

 

 

 

 

Ingredients

2 cups cooked long-grain rice

1 can (400ml) full-fat coconut milk

1/4 cup vegetable oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 small carrot, diced

1/2 cup frozen peas

1 scotch bonnet pepper, diced (optional, adjust for spice preference)

1 tsp curry powder

1/2 tsp thyme leaves

1/2 tsp ground ginger

Seasoning

Salt and freshly ground black pepper to taste

Chopped fresh parsley or cilantro, for garnish (optional)

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