Name: Spicy Shrimp & Coconut Fried Rice
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 3 h 35 min
Yield: 8
Cuisine: US
Ingredients: 1 (13.5 ounce) can light coconut milk; 1.5 cups chicken broth; 0.5 cup water; 2 tablespoons butter; 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

Embark on a culinary adventure with this Spicy Shrimp Fried Coconut Rice. Fluffy, fragrant coconut-infused rice is stir-fried to perfection with succulent shrimp, vibrant vegetables, and a tantalizing spicy sauce, creating a symphony of flavors that will dance on your palate.

Follow The Directions

01

Step

47 mins

In a large saucepan, combine coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar. Bring to a boil, then stir in the jasmine rice. Return to a boil, reduce heat to low, and simmer until the liquid is fully absorbed and the rice is fluffy (approximately 25 minutes). Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and refrigerate for at least 2 hours to allow the rice to firm up.

02

Step

1 mins

In a small bowl, whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil. Set aside.

03

Step

4 mins

Spray a large non-stick skillet with cooking spray and heat over medium heat. Pour in the lightly beaten eggs and scramble to your desired doneness (3-4 minutes). Transfer the scrambled eggs to a bowl and set aside.

04

Step

3 mins

In the same skillet, heat olive oil and the remaining 1/2 tablespoon chili oil over medium heat. Add the chopped yellow onion, green bell pepper, and minced garlic. Cook, stirring frequently, until the vegetables soften (about 3 minutes).

05

Step

11 mins

Return the scrambled eggs to the skillet. Add the chopped cooked shrimp, thawed peas, and sliced green onions. Cook and stir until the peas are tender (approximately 3 minutes). Add the cooled coconut rice and cook, stirring continuously, until the rice is heated through (about 5 minutes).

06

Step

10 mins

Pour the prepared sauce mixture over the rice mixture and toss gently to coat everything evenly. Cover the skillet and let it sit on low heat for about 10 minutes, allowing the rice to fully absorb the flavors of the sauce.

For an extra layer of flavor, consider grilling the shrimp before chopping and adding it to the fried rice.
If you don't have jasmine rice on hand, long-grain rice can be substituted, but the flavor and texture will be slightly different.
Feel free to adjust the amount of chili oil to suit your spice preference. A dash of red pepper flakes can also be added for extra heat.
This dish is best served immediately after cooking, but leftovers can be stored in the refrigerator for up to 2 days.