PERFECT COCONUT RICE: COCONUT FRIED RICE | SISI JEMIMAH

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

bell pepper

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more affordable and convenient.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen carrots

Frozen carrots are budget-friendly and save prep time.

Start by preparing the chicken broth using 4 chicken leg quarters, seasoning with onions bouillon cubes, thyme, curry powder, garlic powder, and salt. Add water and cover to cook until soft, about 30 to 40 minutes.

After cooking, sieve the broth for later use.

Prepare lamb liver by adding it to a pan with water to cover, cooking for 10 to 15 minutes. Rinse and return to the stove, adding more water and salt to cook until soft, then dice.

Season boneless chicken thigh with garlic powder, bouillon cubes, paprika powder, black pepper, and salt. Mix thoroughly and marinate for 30 minutes to an hour.

For mixed vegetables, combine green peas, carrots, sweet corn, and long beans, seasoning with garlic powder, bouillon cubes, salt, and black pepper. Mix and marinate for 30 minutes.

In a pan, add the sieved chicken broth and canned coconut milk (600 ml). Bring to a boil, then add thoroughly washed rice and combine. Cover and cook until soft.

In another pan, heat vegetable oil and add chopped garlic and ginger. Stir for 4 to 5 minutes until crispy, then transfer to a bowl.

Fry the marinated chicken in the same pan for 6 to 7 minutes until well cooked, then transfer to a bowl, leaving the oil in the pan.

Add prawns to the same pan and fry for 3 to 5 minutes until cooked, then transfer to a bowl.

In the same pan, add more oil and chopped onions, frying for 2 to 3 minutes until fragrant. Add green peppers and chili, sauté for 2 to 3 minutes.

Add marinated vegetables and sauté for another 2 to 3 minutes, ensuring they retain some crunch.

Gradually add the cooked rice to the pan, mixing thoroughly with the vegetables. Add cooked chicken liver, spring onions, fried ginger and garlic, and desiccated coconut. Mix well and cover to simmer for 5 minutes.

Finally, add the cooked prawns, mix thoroughly, and simmer for another minute. The coconut fried rice is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: