Shrimp Coconut Fried Rice Recipe

Ingredients

• 2 bags Success® Boil-in-Bag White Rice (makes 4 cups)
• 2 tablespoons soy sauce
• 1 teaspoon ginger powder
• 1/2 teaspoon ground black pepper pepper
• 2 tablespoons coconut oil
• 1 tablespoon vegetable or peanut oil
• 1 pound jumbo shrimp ( (peeled, deveined, tail off))
• Salt and freshly ground black pepper (to taste)
• 1 red onion (diced)
• 1 red bell pepper (de-seeded and diced)
• 2-3 tablespoons unsweetened coconut flakes (optional but recommended)
• 1 cup frozen mango cubes
• 1/3 cup chopped cilantro (or parsley)

Instructions

1. 1

   Cook the rice according to the instructions in the package, about 8-10 minutes.

2. 2

   While rice is cooking, cook the other ingredients. Start by whisking together soy sauce, ginger powder, and black pepper in a small bowl; set aside.

3. 3

   In a large skillet or wok, heat both the coconut oil and vegetable or peanut oil over medium heat. Add shrimp and cook, stirring occasionally, for about 3-4 minutes or just until turning pink; season with salt and pepper to taste and place on a plate or in a bowl using a slotted spoon.

4. 4

   Add the onion and bell pepper to the skillet, and cook over medium-low to medium heat, stirring often, until vegetables have softened, about 3 minutes. Stir in the coconut flakes and then the cubes of mango and cook, stirring constantly, for about 2 minutes.

5. 5

   Stir in the reserved soy sauce mixture and let heat for about 1 minute. Then add the rice and cook, stirring constantly, for about 2 minutes or until heated through. Stir in the cooked shrimp and adjust the salt and pepper to taste. Stir in the cilantro/parsley. Serve the shrimp coconut fried rice immediately.