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Spicy Shrimp Fried Coconut Rice

Rated as 3 out of 5 Stars

"Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in."
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3 h 35 m servings 511
Original recipe yields 8 servings


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


  • Cook's Note:
  • Many, many substitutions can be made depending on your preference for the sauce. Hoisin sauce or Szechwan sauce can easily be substituted for the stir-fry sauce.

Nutrition Facts

Per Serving: 511 calories; 22.1 57.1 21.7 181 888 Full nutrition

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I have good and bad things to say about this one. The rice by itself? WOW. So very delicious! This dish definitely lives up to the "spicy" in its name but the flavor is otherwise kind of lac...