Coconut Ginger Fried Rice

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 8

Coconut Ginger Fried Rice is a vibrant dish that combines the tropical sweetness of coconut and pineapple with the zing of fresh ginger. It's a simple yet satisfying meal that can be on your table in under an hour, perfect for a weeknight dinner or a lively gathering with friends.

Why You'll Love This Recipe

  • Infused with rich coconut flavor that transports you to a tropical paradise.
  • Quick and easy to prepare — perfect for busy weeknights.
  • Balanced nutrition with veggies, protein, and healthy fats.
  • Customizable to suit your taste preferences.

Ingredients

2 tbsp coconut oil
1 cup jasmine rice
1 3/4 cups coconut milk
1/2 cup diced pineapple
1/2 cup peas
1/2 cup diced carrots
1/4 cup chopped green onions
2 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves garlic, minced
1/4 cup unsweetened shredded coconut
Salt to taste
2 eggs, beaten
1/4 cup cashew nuts, toasted

Ingredients Explained

Coconut oil is the perfect base for this dish, adding a subtle tropical flavor and healthy fats. Jasmine rice is naturally fragrant, providing a wonderful base that absorbs the coconut milk beautifully. Coconut milk adds creaminess and a hint of sweetness that ties the dish together. Pineapple brings a pop of juicy sweetness, balancing the savory elements. Peas and diced carrots add color, texture, and a bit of sweetness. Green onions lend a fresh, sharp contrast that brightens the dish. Soy sauce provides a savory depth and umami punch. Fresh ginger and garlic elevate the flavor with their aromatic warmth. Unsweetened shredded coconut gives texture and an extra layer of coconut flavor. Finally, eggs and cashew nuts add protein and a satisfying crunch.

Tips & Tricks

  • For extra flavor, toast the shredded coconut in a dry pan until golden before adding it to the rice.
  • Use day-old rice for better texture; it’s less sticky and absorbs flavors well.
  • Adjust the soy sauce to taste, especially if you're watching your sodium intake.

Detailed Instructions

Start by heating a tablespoon of coconut oil in a large pan over medium heat. Once hot, add the jasmine rice, giving it a quick toast for about 2 to 3 minutes. You'll know it's ready when the grains look slightly golden and start to smell nutty.

Pour in the coconut milk, stir everything together, and bring it to a gentle boil. After it starts boiling, reduce the heat to low, cover the pan, and let it simmer. This should take about 15 minutes, just enough time for the rice to absorb all that creamy goodness.

While the rice is cooking, grab another pan and heat the remaining coconut oil over medium heat. Toss in the grated ginger and minced garlic, sautéing them for about a minute until your kitchen smells like a dream.

Add the peas, diced carrots, and pineapple to the pan. Cook these for 3 to 5 minutes, just until the veggies are tender and the pineapple is slightly caramelized.

Push the veggies to one side of the pan, making space for the eggs. Pour the beaten eggs into this space and scramble them until they're fully cooked. Now, mix everything together in the pan.

Once your rice is done, add it to the pan with the veggies and eggs. Stir in the soy sauce, shredded coconut, and toasted cashew nuts, making sure everything is well combined. Taste and season with salt as needed.

Finish the dish by sprinkling chopped green onions over the top before serving. Enjoy your homemade Coconut Ginger Fried Rice!

Simplified Instructions

1. Heat 1 tablespoon of coconut oil in a large pan over medium heat.
2. Add the jasmine rice and toast for 2-3 minutes until slightly golden.
3. Pour in the coconut milk and bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked, about 15 minutes.
4. In another large pan, heat the remaining coconut oil over medium heat.
5. Add the grated ginger and minced garlic, sauté for 1 minute until fragrant.
6. Stir in the peas, diced carrots, and diced pineapple, cooking for 3-5 minutes until vegetables are tender.
7. Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space, scrambling them until fully cooked.
8. Add the cooked rice to the pan, mixing all ingredients together evenly.
9. Stir in the soy sauce, shredded coconut, and toasted cashew nuts.
10. Season with salt to taste and top with chopped green onions before serving.

Serving Suggestions

This fried rice pairs beautifully with grilled shrimp or chicken, making it a complete meal. For a vegetarian option, consider serving it with a side of steamed broccoli or a crisp cucumber salad to balance the flavors.

Frequently Asked Questions

Can I use brown rice instead of jasmine rice?
Yes, but you'll need to adjust the cooking time and liquid as brown rice takes longer to cook.
Is there a substitute for coconut milk?
You can use almond milk or regular milk, but the coconut flavor will be less pronounced.
Can I make this dish vegan?
Absolutely! Simply omit the eggs or use a vegan egg substitute.

Ratings and Comments

Thank you for your rating!