Spicy Shrimp Fried Coconut Rice Recipe

Bring coconut milk 1 1/2 cups chicken broth water butter and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.

Whisk together soy sauce hoisin sauce 2 tablespoons chicken broth 1 1/2 tablespoons chili oil and sesame oil in a small bowl. Set sauce mixture aside.

Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness 3 to 4 minutes. Transfer to a bowl and set aside.

Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion bell pepper and garlic; cook and stir until softened about 3 minutes.

Return scrambled eggs to the skillet and add cooked shrimp peas and green onions. Cook and stir over medium heat until peas are tender about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through about 5 minutes. Pour in sauce mixture and toss to coat. Let sit covered on low heat to allow rice to absorb sauce flavor about 10 minutes.