Coconut Curry Fried Rice
Cooking the rice in coconut milk, bring this dish to a whole new level that couldn’t be reached by otherwise. And what two exotic flavors go better together than coconut and curry! Simple, yet delicious!
Coconut Curry Fried Rice
- 1 cup basmati rice
- 2 cups coconut milk beverage, or less according to package directions
- 1 egg optional
- 3 Tbsp coconut oil divided
- 6 scallions chopped
- 2 tsp curry powder
- Salt and pepper to taste
- Cook rice according to package directions, using coconut milk instead of water. If you have the time, spread rice out on a baking sheet to cool. This will 'set' the rice and prevent it from clumping when fried.
- Into a hot skillet scramble egg with 1 Tbsp oil, then set aside.
- Add remaining oil to skillet, along with scallions and curry powder. Stir-fry for 1 minutes, then add cooked rice. Toss until well coated, then stir in egg and season to taste with salt and pepper.
[hr]FAQ: Learn how to make your own Coconut Milk
My sister can’t tolerate onions or most spices, so I went easy on the curry and used chopped green pepper. It was delicious!
this sounds yummy. I have a question though. Coconut milk comes in cans and cartons. They are not the same thing though, right? so when I recipe calls for coconut milk, how does the reader know which type the recipe calls for?
My husband is diabetic so we avoid white rice. Can I easily substitute brown rice in this recipe? I use a rice cooker, will tht also work, and what alterations would you suggest?
Do you have a section for GF Low Glycemic recipes? Thanks!
Use what ever type of rice you like, just add the appropriate amount of liquid (coconut milk) that is specific for that type of rice. A rice cooker should work no problem using coconut milk.
Great question! I actually have an article coming out soon that will shed light on all that and more…so stay tuned!. In most recipes if canned coconut milk is asked for – which is thick and creamy, it will say ‘canned’ in the ingredient list. Otherwise, if it just says 1 cup coconut milk, it would be the drinkable version in the cartons. Although having said that, it’s all up to your personal taste in most cases, and what type of dish it is. If you want a thicker dish (and with higher calories), as in a curry where you want a sauce-like consistency, you’d use the thick canned coconut milk. Or if you want to use it like water, but want the coconut flavor, like in this coconut curry fried rice dish, you’d use the drinkable coconut milk.
I have neuropathy & Fibromyalgia so I am told I have to be 425 calories a day, no night shades, no dairie products, no additives, no preserves, no beef, no chicken,no fish I have high blood pressure high cholesterol, an bad cholesterol.They gave me at year an it has been threey yearsI kind of fall off the list. I was 141lbs am now 173 lbs.