COCONUT FRIED RICE

INGREDIENTS

3 cups Basmati Rice

4 tbsp coconut oil

1½ cups coconut milk

1½ cups Chicken broth

1 onion medium diced

1 tsp Ginger minced

2 scotch bonnet

½ tbsp Garlic Minced

1 bay leaf

3 Green onions

12 ounces Mixed veggies carrots and peas and sweet corn

2 tsp bouillon powder

Salt to taste

1 tsp Curry powder

½ tsp thyme

1 lb Beef liver cooked and diced

For the Shrimps

1 lb shrimps Fresh

2 tbsp coconut oil

½ tsp salt

¼ tsp black pepper

½ tsp ground paprika

INSTRUCTIONS

Rinse the rice and leave it to drain well.

Preheat two tablespoons of coconut oil, add the diced onions, and cook till soft. About 3 minutes.

Add the thyme and minced garlic and cook for a few seconds.

Stir in the rice and fry till aromatic, about 5 minutes. Add the minced ginger and fry for another 2 minutes.

Add the coconut milk, broth, bay leaves, curry powder, seasoning powder, and habanero peppers, and season with salt.

Cook till done, about 15 minutes. Remove from heat and set aside. (Remove the habanero, mince, and set aside).

Season shrimps with paprika, salt, and black pepper.

Add two tablespoons of oil to a pan and cook the shrimps till done 2 to 3 minutes on each side. Remove and set aside.

In the same pan, add two tablespoons of coconut oil, add the onions and cook till the onions become translucent. About 3 minutes.

Stir in the beef liver, bell peppers, carrots, peas, corn, and the minced habanero.

Add the rice and stir well till all the ingredients are well combined, and the rice is heated through. Stir in the green onion and serve hot. Enjoy!