Coconut Fried Rice

🧂 Ingredients

• 3 cups basmati Rice
• 4 tbsp coconut oil
• 1 medium onion

  [diced]
• 1 tsp ginger

  minced
• ½ tbsp garlic

  Minced
• 1½ cups coconut milk
• 1½ cups chicken broth
• 1 bay leaf
• 1 tsp curry powder
• 2 tsp bouillon powder
• 2 scotch bonnet
• 12 ounces mixed veggies

  carrots and peas and sweet corn
• ½ tsp thyme
• 1 lb beef liver

  cooked and diced – optional
• salt

  to taste
• 1 lb shrimps

  Fresh
• ½ tbsp ground paprika
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp coconut oil

  divided
• 3 stalks green onions

  sliced

Instructions

• 1 Rinse the rice and leave it to drain well.
• 2 Preheat two tablespoons of coconut oil, add the diced onions, and cook till
  soft. About 3 minutes.
• 3 Add the thyme and minced ginger and garlic and cook for a few seconds.
• 4 Stir in the rice and fry till aromatic, about 3 minutes. Add the minced ginger
  and fry for another 2 minutes.
• 5 Add the coconut milk, broth, bay leaf, curry powder, bouillon powder, and scotch
  bonnet peppers, and season with salt.
• 6 Cover and cook till firm to bite, about 15 minutes. Remove from heat and set
  aside. (Remove the habanero, mince, and set aside).
• 7 Season shrimps with paprika, salt, and black pepper.
• 8 Add two tablespoons of oil to a pan and cook the shrimps till done 2 to 3
  minutes on each side. Remove and set aside.
• 9 In the same pan, add two tablespoons of coconut oil, add the onions, and cook
  until translucent. About 3 minutes.
• 10 Stir in the beef liver (if using), mixed veggies, and the minced habanero.
• 11 Add the rice and stir well till all the ingredients are well combined, and the
  rice is heated through. Stir in the green onion and serve hot. Enjoy!

Nutrition Info