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DIY Recipes: How to make simple coconut fried rice

This recipe smells heavenly and tastes even better.

Coconut fried rice

The end product is an enticing combination of textures, colours, and flavours.

Ingredients

1 cup of rice

1 cup of water

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1 cup of coconut milk

½ cup of canola or vegetable oil

1/2 -1 Tablespoon soy sauce

1/2-1 Tablespoon oyster sauce

2 eggs lightly beaten

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½ small onion sliced

1 teaspoon minced garlic

1 cup peas and carrots

½ tablespoon chicken bouillon powder

¼-½ teaspoon of curry powder

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2-3 tablespoon of water or chicken stock optional

Salt and pepper to taste

Method

Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.

Stir saucepan then bring to a simmer- heat level should be very low cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.

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Remove sauce from the heat and let it cool, covered. Fluff with fork

Break up the clumpy rice before starting.

Heat a large wok or skillet on medium-high heat with about a tablespoon of canola or vegetable oil.

Add the rice stir vigorously for about 2-3 minutes adding soy sauce, oyster sauce and a tablespoon or more of water or chicken/beef stock as it is needed to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth.

Next, add a tablespoon of oil, let it heat up, then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice.

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Continue with the stir-frying by adding a tablespoon of oil into the wok, followed by onions, peas, carrots, minced garlic, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes.

Finally return the combination of rice, and eggs, to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper if necessary.

Serve

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