Coconut Fried Rice Recipes

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FILIPINO COCONUT GARLIC FRIED RICE (SINANGAG)



Filipino Coconut Garlic Fried Rice (Sinangag) image

This super-delicious rice can be made mostly ahead of time. You need the steamed rice to cool and dry out a bit before you fry it anyway. The final result is addictive and goes with everything on this menu, so I like to make 2 batches--one plain and one with the optional turmeric--which adds a little extra flavor and a pretty orange color.

Provided by Yana Gilbuena

Categories     Side Dish     Rice Side Dish Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups uncooked jasmine rice
1 ½ cups water
½ (15 ounce) can unsweetened coconut cream
2 teaspoons ground turmeric
¼ teaspoon salt
3 tablespoons coconut oil
¼ cup finely chopped garlic
2 tablespoons fish sauce

Steps:

  • Put rice in a large bowl with enough water to cover by a few inches. Swirl with your fingers, then drain. Repeat until the water runs clear, about 3 times.
  • Stir together rice, 1 1/2 cups water, coconut cream, turmeric, and salt in a saucepan. Bring to a boil; reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours or overnight.
  • Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer. Cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce. Cook, stirring, until fully combined and heated through, about 2 minutes.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 57.7 g, Fat 10.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 360.3 mg, Sugar 17 g

COCONUT CURRIED FRIED RICE WITH PINEAPPLE



Coconut Curried Fried Rice with Pineapple image

This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.

Provided by pinnym00

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 8

Number Of Ingredients 10

3 tablespoons vegetable oil
¼ cup sliced shallots
2 cloves garlic, minced
2 tablespoons curry paste
1 cup chopped green beans
½ cup coconut milk
4 cups chilled cooked rice
1 cup diced fresh pineapple
1 cup diced tomato
1 teaspoon soy sauce, or to taste

Steps:

  • Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
  • Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
  • Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g

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