Wednesday, 25 March 2015

Fried coconut rice with veggies

Jazz up vegetable fried rice with coconut milk. Long grain / basmati Rice cooked with coconut milk and then mixed with fried veggies in Schezwan sauce. This fried rice is spicy, sweet and so much flavorful. You can replace Schezwan sauce with dark soy sauce for a mildly spiced version of this rice.



  • 1 Cup basmati Rice / long grain rice
  • 1/2 Cup coconut milk
  • 1 Cup water to cook rice
  • Salt to taste
  • 1 Tablespoon sesame seed oil
  • 1/2 Tablespoon finely chopped ginger
  • 1/2 Tablespoon finely chopped garlic
  • 1 Teaspoon Schezwan sauce
  • 1 Carrot chopped into small cubes
  • 10 green beans chopped finely
  • 1 Spring onion chopped finely
  • 1/4 Cup fresh green peas ( thaw of frozen)
  • 1 Spring onion greens to sprinkle


1. Wash basmati rice several times and soak it in regular tap water for 10 minutes. set aside
2. In a large pot, add 1 cup water and 1/2 cup coconut milk and salt to taste and bring it to boil
3. Add basmati rice and reduce the flame to medium. Cover the pot with lid and let the rice cook for 10 to 12 minutes until rice is cooked al dente
4. Using a fork gently toss the cooked rice and stir in 1 teaspoon of oil
5. In a skillet /wok heat oil. When the oil is hot, add spring onion, ginger, garlic and fry on high flame for a minute
6.  Then add carrots, green peas and green beans and fry on high flame for a minute
7. Add Schezwan sauce and fry for couple of seconds. Finally add cooked coconut rice and gently mix everything
8. Sprinkle spring onion greens and serve hot

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