Coconut Milk Fried Rice

  • 1 Cup Jasmine Rice
  • 1 Cup Water
  • 1 Cup HandS Coconut Milk (Original)***
  • 1/2 Cup Corn Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 2 Eggs (lightly beaten)
  • 1/2 Small sliced Onion
  • 1 tsp minced garlic
  • 1 Cup Carrot & Peas
  • 1/2 tbsp Chicken Bouillon Powder
  • 1/2 tsp Curry Powder
  • 3 tbsp water of Chicken Stock
  • Salt & Pepper as required
  • * Use HandS Coconut Cream for a richer taste.
  • Prep Time
    20 minutes
  • Cook Time
    30 min
  • Servings
    3~4 Servings
  • Products Used
    Coconut Milk

Rinse Rice in water till it runs clear of starch. In a small pot, combine rice, HandS coconut milk, and water. Bring to boil on high stirring briefly to make sure rice does not stick to bottom of pot. Reduce heat to low to maintain simmer, cover with lid and allow rice to simmer for about 20 minutes till it has absorbed all the Milk. Remove from the heat and set aside.

Heat a large wok on medium high, add a tablespoon of Corn Oil and the rice and mix well for about 2~3 minutes adding the Soy Sauce, Oyster Sauce and water of Chicken Stock. Remove from heat and set aside contents to another dish till other ingredients are prepared.

Using the same wok repeatedly is advantageous as it still holds heat – add another table spoon of Corn Oil to wok, then pour in the eggs and stir quickly to break them apart – put fried eggs on top of the prepared rice. Continue stir frying on wok, now adding another tablespoon of Oil, to this add the sliced Onions, peas, carrots, minced garlic, curry powder and chicken bouillon powder. Cook for about 2~3 minutes till Onion has browned and contents are fragrant.

Finally transfer the rice with all previous added ingredients back into the wok, and fluff well with a large fork till all contents are thoroughly mixed. Serve with a topping of sliced Scallion.

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