A vibrant recipe to welcome back the sun
As the sunshine seeps into our city, the people of Portland are finally reemerging from the winter gloom. And there’s no better way to celebrate this fine weather than with a bright and colorful recipe!
Caribbean coconut fried rice
A vibrant recipe to welcome back the sun
As the sunshine seeps into our city, the people of Portland are finally reemerging from the winter gloom. And there’s no better way to celebrate this fine weather than with a bright and colorful recipe!
This Caribbean coconut fried rice is a unique dish that is bursting with fresh ingredients fit to please any colorful palate.
Not only does this dish look gorgeous, it offers up a surprising combination of flavors that satisfy every craving of your taste buds. The succulent and savory shrimp balances the sweetness of the coconut and bell pepper perfectly. It’s a complex dish that is relatively easy to prepare.
If you’re looking to astound your guests with your mad culinary skills, this is definitely the recipe for you.
Frozen shrimp is a great way to cut costs. Just defrost in room-temperature water about 30 minutes prior to cook time, and you’ll be ready to go!
Ingredients
1 cup cooked cocktail shrimp, de-tailed
2 cups cooked long grain white rice
2 eggs, beaten
2 tbsp olive oil
1/2 large yellow onion
1 clove garlic, minced
1 red bell pepper, chopped
1 large carrot, finely diced
1 tbsp fresh ginger, grated
1/2 cup shredded dried coconut
1/2 cup fresh sugar snap peas
3 tbsp soy sauce
2 tbsp butter
1 tomato, diced
1 avocado, diced
2 green onions, chopped
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp powdered chili pepper
4 tbsp lime juice
Salt and pepper to taste
In a large nonstick skillet or wok, fry eggs over medium heat, scrambling them frequently until cooked through. Then move eggs to a bowl and set aside.
Return skillet to medium heat and add olive oil, onion, garlic, bell pepper and carrot. Stir frequently for 3 minutes until vegetables begin to soften.
Add cooked shrimp, grated ginger and coconut, then sauté an additional 3 minutes. Add cooked rice, eggs, sugar snap peas, soy sauce, butter, paprika, cumin, chili powder, salt and pepper, and cook for 6–9 minutes, mixing every 2 minutes until rice begins to lightly brown.
Serve fried rice in individual bowls topped with a few spoonfuls of freshly diced tomato and avocado and a squeeze of lime juice.
