Spicy Shrimp Fried Coconut Rice


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

Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Additional Time:
2 hrs 5 mins
Total Time:
3 hrs 35 mins
8 servings


  • 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


  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
22g Fat
57g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 511
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 63%
Cholesterol 181mg 60%
Sodium 888mg 39%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 22g
Vitamin C 19mg 96%
Calcium 66mg 5%
Iron 5mg 28%
Potassium 376mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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