Jasmine Fried Rice first showed up in my kitchen after a friend brought back a bag of jasmine rice from Thailand and I wanted to do something different with it. I had always made fried rice with leftover basmati, but jasmine rice has this floral quality that works beautifully when you cook it in coconut milk instead of plain water.
The coconut milk powder makes it easier because you do not end up with leftover canned coconut milk sitting in the fridge. I keep coming back to this recipe because it uses one pan after the rice is done, and the combination of ginger, garlic, and a bit of chilli oil gives it enough punch to feel like a proper meal. The curry powder is not traditional, but it adds warmth without making the dish taste like a curry.
About the Recipe
This recipe takes about 30 minutes once the rice is cooked and cooled, which you can do earlier in the day or even the night before. The ingredients are easy to find in most Indian supermarkets, and you can swap the chicken for prawns or paneer if you prefer. I make this when I want something that feels special but does not require much planning.
The wok does most of the work, and the high heat ensures everything cooks quickly without turning mushy. It is a good option for using up half a pepper or leftover corn.
Why you will love this recipe
The coconut milk gives the rice a creamy undertone that makes it taste richer than regular fried rice, but it does not feel heavy or greasy. Everything cooks in stages, so the chicken stays tender and the vegetables keep their bite. The curry powder and chilli oil add layers without overwhelming the jasmine rice, which has its own delicate fragrance.
I like how the eggs scramble into little pockets throughout the dish, adding richness without needing a separate side. It is filling enough to serve on its own, which means fewer dishes to wash.
Jasmine Fried Rice
Cooking Tips
The rice must be completely cold before you start stir-frying, or it will turn sticky and clump together in the wok. Spread it on a baking sheet as soon as it finishes cooking so it cools faster. If the chicken starts to brown too much, lower the heat slightly because the high heat can make small dice dry out quickly. When you add the eggs, pour them over the rice and let them sit for a few seconds before stirring, otherwise they scatter too thinly and you lose that scrambled texture.
Top Tips
- Cook the rice at least two hours ahead, or use day-old rice straight from the fridge.
- Keep the wok very hot when you add the rice so it gets a slight char without sticking.
- Use fresh ginger instead of dried because it adds a brightness that balances the coconut milk.
- If you do not have chilli oil, a finely chopped green chilli works just as well.
- Add the spring onions only at the end so they stay bright and crunchy.
Serving and Storing Suggestions
This recipe serves four people as a main dish. It takes about 12 minutes to cook the rice, plus another 15 minutes for the stir-fry once everything is prepped. Serve it hot, straight from the wok, with extra spring onions on top if you like. Leftovers keep in the fridge for up to two days in an airtight container. Reheat in a hot pan with a splash of water to loosen the rice, or use the microwave covered with a damp cloth to stop it from drying out.
Similar Recipes
- Egg Fried Rice
- Thai Basil Chicken with Rice
- Vegetable Biryani
- Schezwan Fried Rice
Nutrient Benefits
Jasmine rice provides carbohydrates for energy, while chicken breast adds lean protein without much fat. Ginger and garlic both support digestion and have anti-inflammatory properties. The red pepper and corn bring in fibre and vitamins, especially vitamin C from the pepper. Coconut milk powder adds a small amount of healthy fats, and the eggs contribute additional protein along with vitamins A and D. The curry powder includes turmeric, which has antioxidant benefits.
Jasmine Fried Rice
Ingredients
- 2 cups Water
- 1/2 cup Coconut Milk Powder
- 1 3/4 cups Jasmine Rice (rinsed)
- 2 tbsp Groundnut Oil
- 2 cloves Garlic (chopped)
- 1 Onion (finely chopped)
- 1 inch Fresh Root Ginger (grated)
- 225 gms Chicken Breast Fillets (skinned and cut into 1/2 inch dice)
- 1 Red Pepper (seeded and sliced)
- 1 cup Drained Canned Corn
- 1 tsp Chilli Oil
- 1 tsp Hot Curry Powder
- 2 Eggs (beaten)
- Salt (to taste)
- Spring Onion Shreds (to garnish)
Instructions
- Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until completely cold.
- Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
- Push the onion mixture to the sides of the wok, add the chicken to the centre and stir-fry for 2 minutes. Add the rice and toss well. Stir-fry over a high heat for about 3 minutes more, until the chicken is cooked through.
- Stir in the sliced red pepper, corn, chilli oil and curry powder with salt to taste.
- Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minutes more.
- Garnish with the spring onion shreds and serve.
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Frequently Asked Questions
Can I use regular long-grain rice instead of jasmine rice?
Yes, but jasmine rice has a fragrant quality that makes this dish taste different from regular fried rice. If you use basmati or another long-grain rice, the texture will be fine but you will lose some of that floral aroma.
My rice turned mushy when I stir-fried it. What went wrong?
The rice was likely still warm or not completely dry when you added it to the wok. Always let the rice cool completely and spread it out on a tray so the grains separate. Cold rice holds its shape much better under high heat.
Can I skip the coconut milk powder and just use water?
You can, but the coconut milk adds a subtle richness that makes the dish feel more special. If you skip it, the rice will taste plainer and you might want to add a bit more seasoning or a squeeze of lime at the end.
How do I stop the eggs from disappearing into the rice?
Pour the beaten eggs over the rice in one go, let them sit for about five seconds without stirring, then gently fold them through. That way they set into larger pieces instead of turning into tiny specks.
