Coconut Curry Fried Rice
Author: Marla Hingley
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
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!
  • 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
  1. 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.
  2. Into a hot skillet scramble egg with 1 Tbsp oil, then set aside.
  3. 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.
Chilled or day-old white rice is actually best to use since the surface of the rice has been allowed to slightly harden and dry. When reheated, the grains don't get mushy or clump together, and will absorb little oil (in comparison to freshly cooked). Brown rice is the exception, and can be fried right after cooking since the bran around the rice protects the starchy insides.
Recipe by Gluten Free Club at