Coconut Fried Rice


By Brian M. Coffey CEC, AAC

Yield: 4-6 Servings      Preparation Time 30 minutes    Cook Time: 10 minutes     Total Time: 40 minutes


1              lb            White or Brown rice, cooked

1 ½         tbsp.      Olive oil

½             cup         carrots, chopped fine

½             cup         chopped scallions

½             cup         Red bell peppers, chopped

½             cup         Yellow bell peppers

½             cup         Orange Bell peppers

½             cup         Red onions, chopped

½             cup         coconut milk, unswetened

½             cup         green peas, ( I use frozen ones, and thaw them)

¼             cup         toasted coconut, shredded and unsweetened

1              tbsp.      Spice Mixa

Method:  In a deep cast iron skillet or Wok heat oil over high heat.  Once oil is hot add carrots and then red onions, stir constantly with a wooden spoon for 1 minute, add all the peppers and cook for 1 more minute.  Add the spice mix and blend thoroughly.  Move the vegetable mix to the sides of the pan making a hole in the center, add the cooked rice and toss the rice with the vegetable mix and fry the rice for another minute.  Add the coconut milk and blend completely.  Add the peas, scallions, and toasted coconut flakes, toss and serve.


a Spice Mix:

2          tsp       Tumeric

1          tsp       Cumin

1          tsp       Black Pepper

1/8       tsp       Cayenne Pepper (optional)



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