Coconut Fried Rice

IMG_1736 (2)

I did a fried rice post last week and I promise you it was a hit. This dish was born some years ago and  have only modified it a little as I have cooked it so many different ways and I enjoyed it each time. With my coconut obsession, I seem to put it in almost everything.

I even have an available to post to my Tumeric coconut rice here

IMG_1755 (2)

I really hope that you share this dish with your loved ones.

What more can I say?

Let’s get to it

IMG_1726 (3)

IMG_1729 (2)

IMG_1731 (2)

IMG_1735 (2)

IMG_1753 (2)


Coconut Fried Rice
Prep time
Cook time
Total time
Cuisine: Nigerian Fusion
Serves: 4
for the chicken
  • 1lb diced chicken thighs
  • ½tbsp of red chili flakes or dry grinded pepper
  • 1 tbsp. of corn meal or flour(optional)
for rice
  • 1½ cups of regular long grain rice(wash and drain)
  • 1 small coconut
  • ½tbsp of red chili flakes or dry grinded pepper
  • 1tbsp of regular coconut flakes(optional)
  • 1tbsp of toasted coconut flakes(optional)
  • ½tsp of turmeric or curry
  • bouillon
  • ½ tsp of thyme
  • 1 finger of red chili or cayenne pepper(diced)
  • ½- 1lb fresh shrimp(deveined with tail on)
  • 1 sprig of green onion(diced)
  • 1 small red onion(minced)
  • 1 small garlic clove(minced)
  • ¼ tsp of freshly grated ginger
  • ½ cup mixed vegetables(corn, carrots and sweet peas)
  • ¼ cup green beans(washed snapped and cut)
  • 1 bay leave
  • 2 tbsps. of coconut oil
  • salt to taste
  1. break the coconut and gently remove the meat from the shell. Chop it into small pieces and run through a blender with some water. Drain and squeeze out the milk through a wire mesh strainer and set aside
  2. Pour rice into a pot and pour in the coconut milk just right to the level of the rice. season with the bouillon, add the bay leaf and bring it to a boil; reduce the heat and cover to cook until aldente
  3. once the rice is cooked, air it out in a tray to cool down or put it in the refrigerator until all your prep work is done. This helps prevent a mushy rice
  4. Cut and season chicken with, salt, the corn meal/flour, the chili flakes and set aside.
  1. heat up a wok, pour in a tbsp. of coconut oil and toss in the chicken. While stirring fast to prevent burning, fry until golden brown. Once brown and cooked through, drain on a paper towel. You should have a little oil left in the wok for the shrimp. Quickly stir fry the shrimp until pink then set aside.
  2. pour the remaining coconut oil into the wok and let it get hot. pour in the sliced onions along with fry until almost translucent. Add in the garlic, thyme and tumeric and stir fry for a few seconds to prevent burning. Pour in all the vegetables and season. Stir fry for a few minutes(do not over fry so that the vegetables stay crunchy)
  3. Pour in the rice in little batches, mix in with the vegetables, the coconut flakes, shrimps and chicken. Season with some salt making sure the seasonings and oil coat each grain of rice and vegetables an dserve



  1. Nanah Asma says:

    Bravo! Though i’m lazy,but not on cooking especially giving a try on new recipes..can i skip turmeric and shrimp in this recipe plz?

  2. Itodo Juliet says:

    Great job, nice concept! The part you mentioned “once the rice is cooked, air it out in a tray to cool down or put it in the refrigerator until all your prep work is done. This helps prevent a mushy rice” won’t the food spoil by refrigerating while it’s still hot? I was told it spoils food, so had to always allow my food cool off before refrigerating. Thanks

  3. Runyi says:

    I’ve been looking for various ways to make rice and I stumbled on your page, can’t wait to try this…thank you

  4. Luchee says:

    I am actually a boring cook but all that’s going to change because I stumbled on your page. Can’t wait to try!! Thank you Nma, God bless you

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.