Coconut Fried Rice with Vegetables

Robert Mensah October 20, 2025

0 17 4 minutes read

Get ready to elevate your weeknight dinner with this Coconut Fried Rice with Vegetables! This recipe takes the comforting simplicity of fried rice and infuses it with the rich, aromatic sweetness of coconut milk. The result is a vibrant, flavorful dish that is deeply satisfying and feels instantly tropical.

Unlike traditional fried rice, the rice here is cooked directly in coconut milk, which guarantees that lovely, subtle sweetness is present in every single grain. Then, it’s quickly stir-fried with colorful vegetables and spices for a complete, easy, and incredibly delicious meal. It’s perfect as a vegetarian main course or a stunning side dish!

Cooking Time & Prep Time

Category	Time
Prep Time	15 minutes
Cook Time (Rice)	20 minutes
Frying/Stir-Fry Time	10 minutes
Total Time	45 minutes
Yield	4–6 servings

Ingredients

For the Coconut Rice:

2 cups Long-Grain White Rice (like Jasmine or Basmati), rinsed
1 can (13.5 oz) Full-Fat Coconut Milk¹
1 cup Chicken or Vegetable Broth (or water)
1 teaspoon Salt²
1 teaspoon Curry Powder (adds color and subtle spice)³
1/2 teaspoon Dried Thyme (optional, for African-style fried rice)

For the Stir-Fry:

3 Tablespoons Coconut Oil (essential for deep coconut flavor)
1 medium Onion, diced⁴
2 cloves Garlic, minced⁵
1 cup Carrots, diced⁶
1 cup Frozen Mixed Vegetables (peas, corn, green beans), thawed
1/2 Red Bell Pepper, diced⁷
1/4 cup Green Onions (Scallions), sliced, plus more for garnish
2 Tablespoons Soy Sauce (or Tamari for gluten-free)

Step-by-Step Instructions

Part 1: Cook the Coconut Rice

Combine Liquid: In a medium pot, combine the coconut milk, broth, salt, curry powder, and thyme (if using).⁸ Bring the mixture to a boil over medium-high heat.
Add Rice: Stir in the rinsed rice. Once the liquid comes back to a boil, reduce the heat to the lowest setting, cover the pot tightly, and simmer for 15–18 minutes, or until all the liquid is absorbed and the rice is tender.⁹
Fluff and Cool: Remove the pot from the heat and let it stand, covered, for 10 minutes.¹⁰ Remove the lid and gently fluff the rice with a fork. Transfer the rice to a large, shallow bowl or baking sheet to cool slightly. Cold or cool rice is best for stir-frying!

Part 2: The Stir-Fry

Heat Oil: Heat the coconut oil in a large wok or a very large frying pan over medium-high heat until shimmering.
Sauté Aromatics: Add the diced onion and sauté for 2–3 minutes until softened.¹¹ Add the minced garlic and cook for 1 minute until fragrant (do not burn).
Add Hard Vegetables: Add the diced carrots and green beans (if using fresh).¹² Stir-fry for 3–4 minutes until they begin to soften.
Add Remaining Veggies: Stir in the frozen mixed vegetables and the diced red bell pepper. Cook for 2 minutes, stirring constantly.
Fry the Rice: Add the cooled coconut rice to the wok. Pour the soy sauce over the rice and stir-fry everything together vigorously for 3–4 minutes, ensuring the rice is fully coated, heated through, and lightly fried.
Finish: Turn off the heat. Stir in the sliced green onions. Taste and add more salt or soy sauce if needed.

Tips & Variations

Extra Coconut Flavor: Use canned coconut milk AND use coconut oil for frying.¹³ For a super deep flavor, you can also sprinkle in 1 Tablespoon of unsweetened shredded coconut during the final minute of frying.
Protein Power: Turn this into a main meal by adding:
- Shrimp or Chicken: Cook 1 cup of seasoned, diced chicken or shrimp separately in a little coconut oil before starting the vegetables. Add the cooked protein back in during the final minute of stir-frying.
- Eggs: Scramble 2 eggs in a small amount of oil and remove them from the pan before frying the vegetables.¹⁴ Stir the cooked, chopped eggs back in with the rice.
Spice: Add a dash of cayenne pepper or a small, minced piece of Scotch Bonnet pepper to the oil with the onions.
Gluten-Free: Ensure you use Tamari or a certified gluten-free soy sauce.

Nutritional Information (Approximate)

Based on 1 serving (about 1.5 cups) from a recipe yielding 4 servings.

Component	Amount Per Serving
Calories	$450-500$ kcal
Protein	$8-10$ grams
Carbohydrates	$55-65$ grams
Total Fat	$20-25$ grams
Dietary Fiber	$5-7$ grams

Note: This is an estimate. The fat content is higher than regular fried rice due to the coconut milk and coconut oil, which is high in saturated fat (largely Medium-Chain Triglycerides).

Health Benefits

This dish is a vibrant, balanced meal that provides several benefits:

Whole-Meal Balance: It naturally combines carbohydrates (rice), healthy fats (coconut milk), and fiber and vitamins (vegetables), making it a complete and satisfying dish.
MCTs from Coconut: Coconut oil and milk contain Medium-Chain Triglycerides (MCTs), a type of fat that is easily absorbed by the body and quickly used for energy.
Nutrient-Rich Vegetables: The colorful vegetables supply a range of vitamins, including Vitamin A (carrots) and Vitamin K, as well as antioxidants.
Good Source of Fiber: The rice and vegetables contribute fiber, which is important for a healthy digestive system.

Serving Suggestions

As a Main: Serve this rice with a side of simple grilled fish, chicken, or tofu.
As a Side: This rice is a fantastic replacement for plain white rice when serving rich West African stews (like Chicken Stew) or curries.
Garnish: Garnish with fresh chopped cilantro, fresh basil, or chopped peanuts for crunch.

To Store Leftovers:

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a microwave or a skillet until piping hot. Do not let cooked rice sit at room temperature for an extended period.

Conclusion

This Coconut Fried Rice with Vegetables is a delicious and easy way to add a tropical, gourmet touch to your weeknight menu. The aroma alone is enough to make your mouth water!

The combination of fragrant, coconut-infused rice and tender, crisp vegetables creates a truly memorable meal. It’s time to swap your regular fried rice recipe for this coconut-rich upgrade! Happy cooking!