The ultimate one-pot coconut fried rice recipe

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Coconut fried rice

Make this Coconut Fried Rice for everything from parties to potlucks to entertaining at home to quick dinner. It is vegan too which means no meat or chicken or animal protein.

Coconut fried rice recipe

The rice is cooked in coconut milk then stir-fried in coconut oil. Perfectly coconutty and vegan!


Coconut fried rice ingredients

☛2 cups parboiled rice
☛1 can coconut milk
☛1 medium onion - chopped
☛¹/₄ stem leeks - chopped
☛4 cloves garlic - minced
☛¹/₂ red bell pepper - chopped
☛1 medium carrot - chopped
☛10 green beans
☛¹/₄ cup frozen sweet corn - rinsed and thawed
☛¹/₄ cup frozen sweet peas - rinsed and thawed
☛4 tablespoons coconut oil
☛¹/₂ teaspoon white pepper
☛2 seasoning cubes (Maggi) about 4g per cube
☛¹/₄ teaspoon salt


In a large pot, put in the rice, coconut milk, water, salt and sprinkle in the seasoning cubes. Bring to a boil over high heat then reduce the heat to medium and let it cook for 10 minutes. Turn off the heat and let it rest for another 10 minutes. Fluff rice with a fork and leave uncovered.

In another pot, pour in the coconut oil and set to heat up for about 3 minutes. Add the onions and saute until fragrant. About 2 minutes.

Add the garlic and saute until fragrant. About 2 minutes.

Add the leeks and stir for about 1 minute.

Add the carrots and stir. Add the green beans and stir. Add the bell pepper, sweet corn and peas then stir well.

Sprinkle a pinch of salt over the vegetables. Add white pepper and mix well.

Add rice to the sauteed vegetables a little at a time, mixing each time you add the rice. Turn off the heat and serve warm.

Recipe Notes

If canned coconut milk is not readily available to you, you could make your own coconut milk by blending fresh coconut with water then passing through a fine sieve to separate the milk from the chaff.

If you love heat then you could add some chili/habanero pepper to suit your heat tolerance. Add the pepper right before adding the vegetables.

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