Coconut Shrimp Fried Rice

Ingredients

In this adaptation, we have transformed the traditional Vietnamese Cơm dừa tép rang into a Rwandan-inspired dish. While the original recipe uses Vietnamese flavors and ingredients, we have incorporated Rwandan spices and adjusted the cooking techniques to suit the target cuisine. The result is a fusion dish that combines the essence of both cuisines, creating a unique and delicious Coconut Shrimp Fried Rice. We alse have the original recipe for Cơm dừa tép rang, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Rwandan curry powder 1 teaspoon Rwandan curry powder
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers) 1 cup (150g) mixed vegetables (carrots, peas, bell peppers)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the coconut milk and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent.
4. 4.
   Add the minced garlic, grated ginger, and Rwandan curry powder to the skillet. Cook for an additional minute until fragrant.
5. 5.
   Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque.
6. 6.
   Stir in the mixed vegetables and cook for another 2-3 minutes until they are tender-crisp.
7. 7.
   Add the cooked rice to the skillet and drizzle with soy sauce. Stir well to combine all the ingredients.
8. 8.
   Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy the delightful flavors of Rwandan Coconut Shrimp Fried Rice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of fresh lime juice before serving.
• Feel free to customize the dish by adding other vegetables such as broccoli or mushrooms.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chopped chili peppers.
• To make it a complete meal, serve the Coconut Shrimp Fried Rice with a side of Rwandan plantains or steamed vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Coconut Shrimp Fried Rice hot as a main course. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, mound the Coconut Shrimp Fried Rice in the center of a plate and garnish with a sprig of fresh cilantro. You can also serve it in a hollowed-out coconut shell for a tropical touch.