Mixed Seafood Coconut Fried Rice

I am a coastal girl. I grew up close to fishermans’ markets, and they always had their fresh catch for sale everyday. While there was no lack of customers looking to buy the fresh seafood on offer, there were usually leftovers from the day’s catch. Typically, leftover seafood is smoked and dried to prolong its shelf life, and is later sold to use in local stews and soups. Sometimes however, fishermen just ate the leftover catch of the day, utilizing their catch to create a seafood mix of local dishes, especially if there was an abundance of smoked or dried seafood. This mixed seafood coconut fried rice is a dish also locally known as fisherman’s rice and a rendition of one of the delicious meals that could be made with the daily leftover catch. In this delicious recipe I’ll be showing how to cook coconut fried rice with a seafood medley featuring a mix of fresh crab meat, shrimp and calamari, using fresh homemade coconut milk!

Where to Buy Fresh Seafood

I sourced all the ingredients used in this coconut fried rice and seafood medley locally, so if possible, I recommend getting the ingredients fresh from around your neighborhood. This mixed seafood coconut fried rice is made more delicious because of the fresh seafood that gives it that extra oomph! If you live in the US, fresh seafood is usually available at your local fishmonger or large Asian markets, which is where I buy my fresh seafood. Where I grew up, there was also a lot of seafood available for sale in the night fish markets.

While I used a few locally available ingredients (specifically  fresh crab meat, shrimp and calamari) for my seafood mix, please feel free to experiment and get creative! This is a seafood medley so go ahead and toss some scallops, oysters or any other local shellfish you fancy. Thankfully, I still live close to a coast so I can find affordable fresh seafood near me, which has been such a blessing. I cannot imagine my kitchen without the access to fresh seafood like I had growing up. Furthermore, crab season is almost upon us, so I am really looking forward to cooking a bunch of crab this  summer.

Since I wanted the coconut fried rice and seafood medley to use only the freshest of ingredients, I decided to make even the coconut milk from scratch using fresh coconuts.  It was surprisingly easy and tastes so much better than the canned version, but feel free to use the canned version if you wish. It won’t take away from the exquisite taste of this recipe. However, if you want to try making your own homemade coconut milk, check out my tips for making the best coconut milk from scratch . You’ll probably never buy coconut milk from a can again!

How to Cook Coconut Fried Rice with Mixed Seafood

Main Ingredients

• 1.5 cups of Jasmine Rice
• 2 cups coconut milk fresh if possible or canned if not
• 8 oz crab meat
• 270 g / 0.5 lb large deveined and shelled shrimp
• 450 g/ 1 lb cleaned calamari
• 3 shallots/ 1 red onion sliced
• 4 stalks of green onions
• 1 small or half of a large orange bell pepper, sliced (you may substitute with any color bell pepper you choose)
• 2 tsp shrimp bouillon
• 3 kaffir lime leaves
• 1 small handful of clove basil aka scent leaves/ Thai basil
• 2 tbsp coconut oil
• 1 tsp white pepper
• Salt to taste

Pre-cook the Rice

In a medium size pot, on medium heat, boil the jasmine rice in the coconut milk with a teaspoon of salt and a stick of lemon grass.

The rice should be just short of being done before it is taken off the heat.

Set the boiled rice aside and allow to cool completely before moving on to the other steps.

Prepare and Saute the Seafood Mix

In a wok or a large pan, heat 1 tablespoon of coconut oil and saute in the onions, shrimp and calamari.

Once the calamari and shrimp are just cooked (about 5 minutes), take them out of the wok or pan and set aside.

Stir-fry the Seafood Mix and Coconut Fried Rice

Add in another tablespoon of coconut oil, turn the heat up to high

Toss in the bell pepper slices and the cooked and cooled jasmine rice (take out the lemon grass stalk and discard at this stage).

Stir fry the rice and peppers over high heat for about 5 minutes, then add in the bullion and white pepper and continue to stir fry for another 10 minutes.

Toss in the cooked seafood mix of shrimp, calamari and shallots, crab meat, green onions, basil.

Add lime leaf. Stir and taste for salt.

Adjust the seasoning to your taste if needed, then continue to stir fry for no more than two more minutes still on high heat.
Take the rice off the heat and serve hot.

I am seriously proud of how well my recipe turned out (I think the pictures capture it pretty well too)! Now that you know how to cook coconut fried rice with seafood, go ahead and try it at home and feel free to let me know how it turned out or ask me any questions. I’ll answer right away!!!!

Print Recipe

5 from 11 votes

Mixed Seafood Coconut Fried Rice Recipe

In this delicious mixed seafood coconut fried rice recipe I'll be showing how to cook coconut fried rice with a seafood medley featuring a mix of fresh crab meat, shrimp, calamari and fresh homemade coconut milk!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dinner, Main Course, seafood

Cuisine: Nigerian, Tropical

Servings: 6

Calories: 428.3kcal

Author: Yummy Medley

Ingredients

• 1.5 cups Jasmine Rice
• 2 cups coconut milk fresh if possible or canned if not
• 8 oz crab meat
• 270 g / 0.5 lb large deveined and shelled shrimp
• 450 g/ 1 lb cleaned calamari
• 3 shallots/ 1 red onion sliced
• 4 stalks of green onions
• 1 small or half of a large orange bell pepper, sliced (you may substitute with any color bell pepper you choose)
• 2 tsp shrimp bouillon
• 3 kaffir lime leaves
• 1 small handful of clove basil aka scent leaves/ Thai basil
• 2 tbsp coconut oil
• 1 tsp white pepper
• Salt to taste

Instructions

• In a medium size pot, on medium heat, boil the jasmine rice in the coconut milk with a teaspoon of salt and a stick of lemon grass. The rice should be just short of being done before it is taken off the heat.
• Set the boiled rice aside and allow to cool completely before moving on to the other steps.
• In a wok or a large pan, heat 1 table spoon of coconut oil and saute in the onions, shrimp and calamari.
• Once the calamari and shrimp are just cooked (about 5 minutes), take the out of the wok or pan and set aside.
• Add in another table soon of coconut oil, turn the heat up to high, the toss in the bell pepper slices and the cooked and cooled jasmine rice (take out the lemon grass stalk and discard at this stage).
• Stir fry the rice and peppers over high heat for about 5 minutes, then add in the bullion and white pepper and continue to stir fry for another 10 minutes.
• Toss in the cooked shrimp, calamari and shallots, crab meat, green onions, basil
• and lime leaf. Stir and taste for salt.
• Adjust the seasoning to your taste if needed, the continue to stir fry for no more than two more minutes still on high heat.
• Take the rice of the heat and serve hot.

Notes

Mixed Seafood Coconut Fried Rice Calories and Nutrition

The estimated calorie count and nutritional information for one serving (meaning a plate) is shown below. Please note that the nutritional information below, including ingredients and calculations is sourced from a third party site and should be considered estimates. Actual nutritional content will depend on the brands used, measuring standards, portion sizes and other factors.

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