Coconut Chicken Fried Rice
Updated: Mar 15, 2022
The Coconut flavor in this recipe gives this Coconut Chicken Fried Rice a tropical flair that adds another depth of flavor to traditional fried rice.
- 2 lbs of boneless Chicken Breast cutlets
- 2 tbsps of coconut oil
- 1 tbsps of olive oil
- 1/2 cup of sesame oil
- 1 cup of coconut milk
- 3 cups of shredded coconut
- 10 eggs
- 8 servings of white rice
- 1/4 cup of soy sauce
- 1 cup Smoke Eater Pinot Grigio
- 2 cups of frozen peas
- 2 cups of diced carrots
- 1 white onion chopped
- 1 cup of chopped scallions (white part)
- 1 cup of chopped scallions (green part)
- 2 cups of chopped savoy cabbage
- 1 head of broccoli
- 1 tbsp of ground ginger
- 2 tbsps honey
1- In a bowl, combine the shredded coconut & the bread crumbs & mix together.
2- In another bowl, combine 5 eggs, the coconut milk, olive oil & 1 tsp each of Sea salt & Pepper & beat together to create an egg wash to dip the chicken.
3- Dip the chicken in the egg wash & then coat it with the coconut bread crumbs.
4- In a baking pan coated with cooking spray, bake the chicken at 375 degrees F until the internal temp of the cutlets reaches 165 degrees F (usually takes about 40 minutes)
5- Meanwhile, in a pot, prepare the white rice according to the directions on the box. (I use Aborio Rice)
6- While the chicken is baking, in a wok, over med/high heat, saute the carrots, the white onions & the green part of the scallions in the sesame oil & the coconut oil, until the carrots begin to soften (usually 15 - 20 mins), then add in the wine, cooking for another 10 minutes & then add in the remaining eggs cooking until the eggs are cooked resembling scrambled eggs.
7- Next, add the peas, the cabbage, the broccoli, the soy sauce & the honey, mixing all together & cook over med heat for another 10 or 15 mins.
NOTE: You can also add some chicken broth or stock to the wok to help steam the broccoli.
8- Once the chicken is cooked, slice up half of the cutlets (save the other half to eat with the meal) and add to the wok along with the cooked rice & mix all together until everything is evenly mixed.
9- Garnish with the white part of the scallions & serve, paired with a glass of Smoke Eater Pinot Grigio!
NOTE: I actually sliced some left over pork roast & string beans from the night before & added that to the dish & it was pretty good. You can add any type of meat as well as shrimp to this recipe & it will all be good!
Smoke Eater has partnered as an affiliate with the companies whose products you will see offered on this website, which we cook with & use in our Kitchens & recipes & on the Television Show “Firehouse Kitchen”.
Every time you purchase one of these products through our website, a portion of all net proceeds is donated to various Firefighter, First Responder & other charities.
So, when you purchase our affiliate products through our website, food blog & SM sites, you are supporting those who are there for us every day.
And we thank you for your support!
Smoke Eater Enterprises, LLC
COMING SOON, SMOKE EATER GOURMET MEATS!
SUPPORT FIREFIGHTERS & FIRST RESPONDERS WHILE ENJOYING THE FINEST CUTS OF MEATS IN YOUR FAVORITE FIREHOUSE KITCHEN RECIPES!