Spicy Shrimp Fried Coconut Rice

Sweet coconut fried rice with veggies is paired with fresh cooked shrimp and a spicy, Asian-inspired sauce for one delicious dinner that's sure to be a new favorite.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 511 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons butter
• 3 eggs, lightly beaten
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• cooking spray
• 1 cup sliced green onions
• 2 tablespoons chicken broth
• 1 (10 ounce) package frozen peas, thawed
• 1 (13.5 ounce) can light coconut milk
• 2 tablespoons chili oil, divided
• 1 pound cooked shrimp, chopped
• 0.5 cup water
• 0.5 cup chopped green bell pepper
• 1.5 cups chicken broth
• 0.5 cup chopped yellow onion
• 2.25 cups jasmine rice

Recipe Instructions

Step 1

Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.

Step 2

Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.

Step 3

Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.

Step 4

Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.

Step 5

Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.