Coconut Shrimp Fried Rice

Ingredients

• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions, substituting water with coconut milk for added flavor.
2. 2.
   In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. 4.
   In the same skillet, add the diced bell pepper, carrot, and peas. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the skillet and add the cooked rice to the other side. Drizzle the sesame oil over the rice and stir-fry for a couple of minutes to combine the flavors.
6. 6.
   Return the cooked shrimp to the skillet and mix well with the rice and vegetables.
7. 7.
   Pour the soy sauce over the mixture and stir-fry for an additional minute to ensure everything is well coated.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with sliced green onions and fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before cooking to ensure a clean and enjoyable eating experience.
• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice before serving.
• Customize the dish by adding other vegetables such as broccoli or baby corn.
• To make it spicier, add a dash of chili sauce or red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to experiment with different types of seafood, such as scallops or squid, for a variation in taste and texture.

Serving advice

Serve the Coconut Shrimp Fried Rice as a main course, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed on its own as a satisfying one-dish meal.

Presentation advice

To enhance the presentation, consider serving the Coconut Shrimp Fried Rice in a hollowed-out pineapple or coconut shell. Garnish with additional cilantro leaves and a sprinkle of sesame seeds for an extra touch of elegance.