Spicy Shrimp Fried Coconut Rice

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Description

Shrimp fried rice with a twist…a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.

Ingredients

  • 1 (13.5 ounce) can light coconut milk
  • 1 ½ cups chicken broth
  • ½ cup water
  • 2 tablespoons butter
  • 1 tablespoon white sugar
  • 2 ¼ cups jasmine rice
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons chili oil, divided
  • 1 tablespoon sesame oil
  • cooking spray
  • 3 eggs, lightly beaten
  • 1 tablespoon olive oil
  • ½ cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • 1 pound cooked shrimp, chopped
  • 1 (10 ounce) package frozen peas, thawed
  • 1 cup sliced green onions

Instructions

  1. Bring coconut milk
  2. 1 1/2 cups chicken broth
  3. water
  4. butter
  5. 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
  6. 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.
  7. Whisk together soy sauce
  8. hoisin sauce
  9. 2 tablespoons chicken broth
  10. 1 1/2 tablespoons chili oil
  11. and sesame oil in a small bowl. Set sauce mixture aside.
  12. Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness
  13. 3 to 4 minutes. Transfer to a bowl and set aside.
  14. Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion
  15. bell pepper
  16. and garlic; cook and stir until softened
  17. about 3 minutes.
  18. Return scrambled eggs to the skillet and add cooked shrimp
  19. peas
  20. and green onions. Cook and stir over medium heat until peas are tender
  21. about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through
  22. about 5 minutes. Pour in sauce mixture and toss to coat. Let sit
  23. covered
  24. on low heat to allow rice to absorb sauce flavor
  25. about 10 minutes.

Prep Time: 25 mins

Cook Time: 1 hr 5 mins

Total Time: 3 hrs 35 mins

Servings: 8

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