Coconut Fried Rice
Cuisine: Nigerian Fusion
Prep time: 
Cook time: 
Total time: 
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
Recipe by Nigerian Lazy Chef at