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Coconut Shrimp Fried Rice

Libby with Lemony Thyme
This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 each whole young coconuts
  • 2 cups Jasmine rice rinsed
  • 1 14 oz can coconut milk
  • 2 cups coconut water
  • 1 tsp salt
  • 2-3 Tbsp sesame oil
  • 1 pound small-medium raw shrimp peeled & deveined
  • 1 cup carrot fine diced
  • 3 each scallion thinly sliced
  • 3 each eggs beaten
  • 2-3 Tbsp coconut aminos or Soy Sauce
  • salt & pepper to taste
  • cilantro to garnish

Instructions
 

For the Coconuts

  • Remove tops of coconuts leaving a 3-4 inch opening. Reserve coconut water. See video link in post.

For the Rice

  • Rinse rice until water runs clear. Bring coconut milk and coconut water to a boil in a medium sauce pan, add rice and salt. Stir and reduce heat to low, cover and simmer for 15 minutes. Turn off heat and allow to rest undisturbed for 5 minutes. Fluff with fork. Can be made a day or two in advance.

For the Fried Rice

  • Heat wok or large skillet over high heat. Add 2 Tbl. sesame oil and swirl to coat pan. Add carrots and scallion and saute 2 minutes.
  • Add cooked rice and season with coconut aminos/soy sauce. Push rice to sides of wok creating a well in the middle.
  • Add remaining 1 Tbl. sesame oil to center of pan, pour in beaten eggs and allow to set briefly before scrambling until cooked. Fold scrambled eggs into rice. Season with salt & pepper to taste.
  • Spoon fried rice into prepared coconuts. Sprinkle with cilantro. Serve immediately and enjoy!