Coconut Fried Rice

Coconut fried rice served with steamed moi moi chunks on bed of summer greens.

Coconut fried rice with prawns. A fail proof recipe made simple with Oosum Coconut Rice Blend.

8 Servings

40 minutes

All Diets


  • 2 tbsp Oosum Coconut Rice Blend

  • 2 cups of long grain rice

  • 3 medium sized carrots, diced

  • 2 medium sweet red peppers, diced

  • 150g sweetcorn

  • 400g prawns or shrimp (omit if vegan)

  • 1 tsp Oosum Chilli Flakes (optional)

  • 1 tsp Oosum Shrimp Powder (omit if vegan)

  • 4 tbsps of organic coconut oil

  • 1 tsp salt

  • 3 cups of vegetable stock or 3 cups of cold water and one vegetable stock cube


Rinse the rice under cold water until the water runs clear. Set aside.
Add 2 tbsp of coconut oil to the pan on medium high heat. Add rice and Oosum Coconut Rice blend. Toast, stirring continuously for 2 minutes.
Add shrimp powder and toast for a further 2 minutes. Colour will change to a deep orange hue and the rice will give off a nutty aroma.
Remove from heat, cover tightly and set aside.
Prepare the vegetables:
Add 2 tablespoonful of coconut oil to your pan
Add the prawns/shrimp and cook on medium-hgh heat until the liquid has evaporated.
Add the diced carrots, keep stirring for one minute. Add the other vegetables and stir for a further 2 minutes.
Add the Oosum Chilli Flakes, if using.
Remove from heat and set aside
Place the rice back on the heat.
Add 3 cups of very light bouillon / 3 cups of boiling water and 1 seasoning cube and salt to taste.
Stir. Bring to boil.
Reduce the heat to the lowest possible setting and cover the pot tightly with the lid—Cook for 15 minutes until water has been fully absorbed.
Stir in the vegetables and mix thoroughly.
Taste for salt and seasoning.
Remove from heat and let stand for 10 minutes before serving.