Coconut Fried Rice
History of this recipe
4
Servings
45
Minutes
460
Calories
Ingredients
- 500 grams of chicken
- 200 grams of prawns
- 1.5 cup of basmati rice
- ½ medium brown onion
- ½ medium red bell pepper
- 1 scotch bonnet pepper
- 1 chicken stock cube
- Chicken seasoning
- Fish seasoning
- Salt
- Black pepper
- Thyme
- Hot curry powder
- Vegetable oil
- 400ml of coconut milk
- Frozen mixed veg (carrots, green peas, sweetcorn)
Method
Prep:
- Clean 500 grams of chicken and season as follows:
- ½ tsp. salt
- 1 chicken stock cube
- 1 tsp. chicken seasoning
- Once your chicken has boiled/cooked through, air fry it for 20-25 minutes on 160 °c
- Add boiled water until the chicken is almost covered and cook for 15-20 minutes. This will create stock that we will use later
- Prep your vegetables:
- Slice ½ medium brown onion
- Chop ½ medium red bell pepper
- Chop ½-1 scotch bonnet pepper
- Season 200 grams of prawns:
- ¼ tsp. of salt
- ½ tsp. of black pepper
- 1 tsp. of fish seasoning
- Cook your rice:
- Wash 1.5 cups of rice until the water runs clear
- Add your chicken stock from the boiled chicken on top
- Add 400ml of coconut milk
- ½ tsp hot curry powder, ½ tsp thyme
- Cook the rice down on a medium temperature until the liquid has evaporated and the rice is soft. If the rice is not soft enough and the liquid has evaporated, you can add a tiny bit of water and steam on a low temperature until soft
Bringing it all together:
- Add 2 tbsps of vegetable oil to a wok
- Start by cooking your prawns – pan fry for ca 5 minutes before removing and savings for later
- Sautee your onions for ca 2 minutes
- Then add 1 cup of frozen mixed vegetables (green peas, sweet corn, carrots). Cook down for a further 2 minutes
- Add your bell pepper and scotch bonnet, cook for a further 2 minutes
- Add your cooked rice bit by bit and combine all together
- Add your prawns and continue to mix everything together
- Cook down on a lower temperature for a final 3-5 minutes
- Serve with the cooked chicken