Ingredients
To Boil Rice
- 1 whole coconut blended with 2 cups water and squeezed for juice, or 1 (400ml) can coconut milk + 1 cup water
- 3 cups rice, washed
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon coconut flavor (optional)
To Season Beef and Shrimp
- 1 lb beef, cut into bite sizes
- 1 lb shrimp, deveined and scaled
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
To Fry Rice
- 1 cup carrot, diced
- 1 cup bell peppers, diced
- 1 cup green beans
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- 2 teaspoons seasoning powder or bouillon
- 1 teaspoon black pepper
- 2 teaspoons paprika
- Cooking oil
- Fresh leeks or green onion, to garnish
Instructions
- Wash the Rice: Thoroughly wash the rice under cold water until the water runs clear. This removes excess starch and helps prevent clumping in the cooked dish. Set the rice aside.
- Prepare the Coconut Milk: If using fresh coconut, blend the meat with 2 cups of water and squeeze out the juice. For canned coconut milk, dilute it with 1 cup water to ensure it’s not overly creamy.
- Cook the Rice: Transfer the washed rice into a pot with the coconut milk. Add curry powder, salt, and coconut flavoring (if using). Bring to a boil and cook until the rice is soft and fluffy. Remove from heat and set aside.
- Season the Protein: On a plate, combine the beef and shrimp. Season with salt, black pepper, garlic powder, and paprika. Rub the seasonings into the meat and shrimp to evenly coat. Let marinate for 5 minutes for deeper flavor.
- Cook the Beef: Heat cooking oil in a large pot over medium heat. Once hot, add the beef and cook until it turns dark brown and is fully cooked through. Remove the beef from the pot and set aside.
- Cook the Shrimp: In the same pot, cook the shrimp for about 2 minutes on each side until pink and opaque. Remove and set aside with the beef.
- Sauté Vegetables: Add about 1/4 cup more oil to the same pot if needed. Add onion and minced garlic, sautéing until the onion becomes translucent. Stir in the bell peppers, carrots, and green beans and cook for about 3 minutes until just tender.
- Season the Vegetables: Add black pepper, salt, seasoning powder or bouillon, paprika, and leeks or green onions to the pot. Stir to combine and let cook for 2 more minutes for the flavors to meld.
- Combine and Finish: Add the cooked rice, beef, and shrimp to the pot with the vegetables. Gently stir everything together until well mixed and heated through. Remove from heat, garnish with more green onion if desired, and serve immediately.
Notes
- Always dilute canned coconut milk with some water to achieve the right consistency for cooking rice.
- If making fresh coconut milk, use the coconut water for extra depth of flavor.
- Wash rice at least twice to avoid sticky results and to get fluffy grains.
- Leftover coconut fried rice can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: African, Asian, Cameroon
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 457 kcal
- Sugar: 5 g
- Sodium: 789 mg
- Fat: 35 g
- Saturated Fat: 23 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 53 mg
