Thai-style fried rice is good on its own, but this Thai-style coconut fried brown rice makes it healthier and more interesting, see below. You can make this with or without the fish sauce and adapt it to make it your own.Jump to Recipe
Get Everything Place First
Mise en place is the concept of having everything ready before cooking. With this recipe, it is especially important to be ready before you start cooking. There are just too many ingredients that you will need to have ready really fast due to the cooking speed.
Choosing Healthier Ingredients
You can adapt this by changing out any of the ingredients. I used a fair amount of coconut oil, which is really pretty high in saturated fat. You could just as easily use canola oil, sesame, or even olive oil, even though it's not typical Thai style to use it.
Choosing The Rice
Long grain and brown, whole-grain rice is obviously healthier than simple, refined white rice. I prefer Thai jasmine fried rice for anything precooked because it smells amazing and you can get a brown rice version. It's surprisingly available too. I have been finding it in the Houston area in the regular supermarkets in the Asian section. Whatever you choose you will want to pre-cook it and chill it which allows the best flavor when you stir-fry it.
Choosing A Protein
You can make this without any protein if you want. I saw the fake lobster and thought it would go well. You can kind of use your intuition but Mod, My Thai Wife, said chicken, seafood, tofu are good choices to go with a coconut flavor. Make it your own!
Thai Style Coconut Fried Rice
- 6 tbsp. Coconut oil divided into 3, 2 tbsp. parts or 3 tbsp into 3 one part for less calories
- 4 Egg whites or just 2 eggs if you prefer
- 1 tbsp. Garlic crushed and or chopped
- ¼ cup Green onions chopped
- ¼ cup Celery chopped
- 1 tbsp. Low sodium soy sauce
- 1 tbsp. Fish sauce
- ½ cup Coconut flakes Dried and divided into 2 ¼ containers
- 2 cups Brown Rice Jasmin, Basmati, Long Grain or whatever yo like that is healthy, Chilled and precooked
- 1 tsp Garlic Chili Sauce
- 2 cups Lobster Or whatever protein you like
- 1 lime Cut in sections
- ¼ cup cilantro
- Bring the wok to medium-high heat and heat one of the tbsp. of coconut oil.
- Add in the eggs and cook until solid and remove from the wok to a plate and wipe the wok down for the next ingredients.
- Add another of the tbsp. of coconut oil, and cover the bottom of the wok.
- Add in the crushed fresh garlic and stir-fry until golden.
- Add in the chopped green onion and continue to stir-fry.
- Add in the chopped celery and stir-fry in.
- Add in your protein and continue to stir-fry until slightly golden and cooked through.
- Remove to the same plate with the eggs, removing everything you can get.
- Add in another of the tbsp. coconut oil and cover the bottom of the wok again.
- Add the coconut flakes and stir-fry until golden around the edges.
- Add in the precooked rice and garlic chili sauce.
- Add everything you cooked before back in and stir-fry until mixed together evenly squeezing lime over it at the end.
- Taste and adjust the seasonings.
- Remove to a bowl and garnish with the remaining coconut flakes and cilantro.