Spicy Coconut Shrimp Fried Rice

Follow our step-by-step guide on how to make Spicy Coconut Shrimp Fried Rice.

1. Step 1

   In a large saucepan, combine the coconut milk, 1 1/2 cups of chicken broth, water, butter, and sugar. Bring to a boil.

2. Step 2

   Stir in the jasmine rice, return to a boil, then reduce the heat to low. Cover and simmer until the liquid is absorbed and the rice is fluffy, about 25 minutes.

3. Step 3

   Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork and allow to cool in the refrigerator for at least 2 hours.

4. Step 4

   In a small bowl, whisk together the soy sauce, hoisin sauce, 2 tablespoons of chicken broth, 1 1/2 tablespoons of chili oil, and sesame oil. Set aside.

5. Step 5

   Spray a large non-stick skillet with cooking spray and heat over medium heat. Pour in the beaten eggs and scramble until cooked to your liking, about 3 to 4 minutes. Transfer the eggs to a bowl and set aside.

6. Step 6

   In the same skillet, heat the olive oil and remaining 1/2 tablespoon of chili oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, cooking until softened, about 3 minutes.

7. Step 7

   Return the scrambled eggs to the skillet, then add the chopped shrimp, thawed peas, and sliced green onions. Cook, stirring, until the peas are tender, about 3 minutes.

8. Step 8

   Add the cooled rice to the skillet and stir until heated through, about 5 minutes. Pour in the sauce mixture and toss to coat the rice evenly.

9. Step 9

   Cover and let sit on low heat for about 10 minutes to allow the rice to absorb the flavors of the sauce.