Coconut Seafood Fried Rice

Why people make this dish

This coconut seafood rice is a creative and fragrant dish that makes for a fun and nutritious meal. Coconut water (from mature coconuts, not young green coconuts) is considered neutral in Chinese food tradition, unlike young coconut water which tends to be cool and is not ideal for people with cold constitutions. Regular consumption of coconut is traditionally said to support healthy hair pigmentation, and its good levels of magnesium and potassium make it helpful for those with sensitive digestive systems. Combined with fresh seafood — prawns, squid, and small oysters — and the tropical sweetness of pineapple, this dish is nourishing, colourful, and genuinely easy to make.

Method

1. Shell and devein the prawns; rinse and pat dry. Clean and slice the squid. Rinse the small oysters.
2. Lightly season all seafood with a pinch of salt, pepper, and a splash of rice wine. Blanch briefly in boiling water; drain and set aside.
3. Dice the pineapple, onion, and Chinese broccoli stems.
4. Heat a little oil in a wok over medium-high heat. Stir-fry the onion and ginger until fragrant.
5. Add the blanched seafood and remaining vegetables; stir-fry together briefly.
6. Add the cooked rice, stir to combine.
7. Pour in the coconut water and white sauce; season with salt and pepper. Cover and cook briefly until the liquid is absorbed.
8. Plate and garnish with cherry tomatoes and shredded cabbage if desired.

Nourilo’s Tips

Regular consumption of coconut is traditionally associated with keeping hair dark and lustrous — the magnesium and potassium in coconut also make it a supportive food for people with sensitive digestive systems or mild gastroenteritis. Fresh oysters make for a more flavourful dish than the dried version. Note that mature coconut water (from king coconuts) is neutral in nature and suitable for people with cold constitutions; young green coconut water, on the other hand, is cool in nature and should be taken cautiously by those who tend toward coldness.