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.