Coconut Fried Rice - Thengai Sadama (VIDEO)

Print Recipe

5 from 1 vote

Coconut Fried Rice - Thengai Sadama (VIDEO)

Get ready to enjoy one of the best fried rice recipes ever, Coconut Fried Rice!

Prep Time15

Cook Time25

Total Time40

Course: Rice, Side Dish

Cuisine: Asian, Malaysian

Keyword: breakfast coconut fried rice, easy coconut fried rice, healthy coconut fried rice, homemade coconut fried rice, quick coconut fried rice, stir fried coconut fried rice

Servings:

Calories: 305kcal

Equipment

Ingredients

2 tsp coconut oil
½ tsp mustard seeds (or mustard seeds powder)
1 tsp bay leaves (roughly chopped)
1 scotch bonnet (optional)
1 onion (diced, small-sized)
A pinch garlic powder
1 tsp chives (chopped)
1 tsp mixed herbs
1 tsp curry powder
2 tsp all-purpose seasoning (or 2 stock cube)
¼ cashew nuts (optional)
1 red jalapeño pepper (thinly sliced, small-sized)
1 green jalapeño pepper (thinly sliced, small-sized)
½ red bell pepper (diced, small-sized)
½ orange bell pepper (diced, small-sized)
2 cups roasted chicken (or grilled chicken, chunks)
½ cup coriander (chopped)
½ cup parsly (chopped)
A pinch sea salt
1 cup coconut (grated)
3 cup cooked basmati rice

Instructions

Heat coconut oil in a deep frying pan over medium heat.
Add mustard seeds, bay leaves, chopped scotch bonnet, onion, garlic powder, chives, mixed herbs, curry powder, and stock cube.
Toss in the raw cashew nuts.
Add the green and red jalapeno peppers, bell peppers, chicken chunks, coriander, and parsley.
Then, season as needed.
Add the freshly grated coconut.
Add the cooked rice.
Mix until well combined.

Video

Notes

Use day-old rice to get a fluffy and loose texture.
Add the vegetables in the right order to ensure they are not overcooked.

Nutrition