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Spicy Shrimp Fried Coconut Rice
Spicy Shrimp Fried Coconut Rice
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
215 minutes
Coconut fried rice with veggies, succulent shrimp, and spicy Asian sauce - a flavorful twist on a classic dish, guaranteed to impress.
Ingredients:
  • 1 (13.5 ounce) can light coconut milk
  • 1.5 cups chicken broth
  • 0.5 cup water
  • 1 tablespoon white sugar
  • 2.25 cups jasmine rice
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons chili oil, divided
  • 1 tablespoon sesame oil
  • cooking spray
  • 3 eggs, lightly beaten
  • 1 tablespoon olive oil
  • 0.5 cup chopped yellow onion
  • 0.5 cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • 1 pound cooked shrimp, chopped
  • 1 (10 ounce) package frozen peas, thawed
  • 1 cup sliced green onions
Instructions:
  • In a large saucepan, combine coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar. Bring to a boil. Stir in rice, then simmer until liquid is absorbed and rice is fluffy, about 25 minutes. Remove from heat, let sit for 5 minutes, then fluff with a fork. Chill in the refrigerator for at least 2 hours before serving.
  • Combine soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl and mix until well blended. Set aside the delicious sauce mixture.
  • Heat a large non-stick skillet over medium heat and spray with cooking spray. Pour in the eggs and scramble for 3 to 4 minutes until cooked to your liking. Transfer the eggs to a bowl and set aside.
  • In a non-stick skillet over medium heat, heat olive oil and the remaining 1/2 tablespoon of chili oil. Add onion, bell pepper, and garlic. Cook and stir until softened, about 3 minutes.
  • Add cooked shrimp, peas, and green onions to the skillet with the scrambled eggs. Stir and cook over medium heat until peas are tender. Mix in the cooked and cooled rice and stir until heated through. Pour in the sauce mixture and toss to coat everything. Cover and let it sit on low heat for about 10 minutes to allow the rice to soak up the flavors of the sauce.

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