African Caribbean Shrimp Fried Rice
My favorite African Caribbean shrimp fried rice recipe delivers a spicy, flavorful fusion of shrimp, eggs, and healthy veggies. It’s perfect as a complete meal on its own!
Yikes, it’s fried, but hey, it’s fried rice, so it doesn’t really have that much oil. And you’ve never had fried rice until you’ve had the African-influenced version. There is a catch, though. I had never heard of African fried rice until I set foot on US soil.
Imagine that, born and raised in Cameroon, West Africa, where jellof rice was a staple we grew up with. It was an all-time favorite meal any time we had a family get-together or wanted to impress someone. But we never had fried rice. Now, jellof (or jollof) rice has taken the back seat, and fried rice has taken over.
What Gives Caribbean Fried Rice the African Twist
The key to this recipe is the perfect blend of herbs, vegetables, and grain, creating a spicy dish with plenty of flavor that you can taste in every bite. This fried rice starts with the traditional leftover rice, lightly scrambled eggs, vegetables, and shrimp, and is vigorously stir-fried with soy sauce.
Now for the difference. Green seasoning (a tasty blend of aromatic green herbs and garlic) and a touch of curry powder give it a unique, exotic flair. It’s spicy, but not spicy hot.
I love this filling, ‘to die for’ meal. Can you tell? But I’m not the only one. My nieces, nephews, and even my son dig into this fusion feast without raising their heads until their plates are empty. Needless to say, it was heart-warming to hear, “Aunty Imma is THE best cook!”
How to Make African Caribbean Shrimp Fried Rice
- Heat a large wok or skillet on medium-high heat with about a tablespoon of cooking oil.
- Rice – Break up clumps in the rice, add it to the wok (or pan), and stir vigorously for 2-3 minutes. Add the soy sauce and a tablespoon or more stock or water as needed to moisten the rice. Set aside. (Photo 1)
- Shrimp – Wipe the wok or skillet with a clean paper towel or cloth. Then, heat another teaspoon of oil, and add the shrimp. Sauté until barely cooked through. Remove from the wok and add them to the fried rice. (Photo 2)
- Eggs – Next, heat another drizzle of oil if needed, then add the lightly beaten eggs, let them set for about 15 seconds, and quickly stir to break them apart. Remove and add to the rice. (Photos 3-4)
- Veggies – Continue with the stir-frying by adding a little more oil to the wok, then saute the onions, peas, carrots, green seasoning, curry powder, and chicken bouillon powder. Stir for about 2 minutes or until fragrant. (Photo 5)
- Assembly – Finally, gently stir in the rice, eggs, and shrimp until everything is well combined. Taste it and adjust seasoning with salt, pepper, and other spices as desired. (Photo 6)
- Garnish with chopped scallion and enjoy.
Recipe Notes and Tips
- Leftover, day-old rice does a better job because it has dried out and can withstand the stirring and liquid flavorings without becoming soggy. I used basmati rice.
- Having all the ingredients ready ahead of time makes it easier because once you start, it goes fast.
- Happily, there are no defined ingredients, as they vary based on the culture and available ingredients. Some of my friends refer to this as Caribbean fried rice and complement it with specific Caribbean ingredients and herbs for a unique island taste. So feel free to change the recipe around, substituting vegetables and spices for the same wholesome aroma and meal.
Make-Ahead and Storage Instructions
Batch cooking makes life easier. Making a double batch of rice, then using the leftovers for fried rice, is a lifesaver. And since the rice should be drier than usual, the only thing you need to do to refresh pre-fried rice is add a splash of liquid (water, broth, soy sauce, or white wine).
It lasts in an airtight container for 3-4 days in the fridge or 2-3 months in the freezer. If frozen, let it thaw overnight in the refrigerator and reheat it in a skillet with a bit of oil or broth.
What Pairs Well With African Fried Rice
Beans and rice are an international pairing for a reason. My black-eyed pea soup is always welcome. Of course, for a complete fusion meal, try pulled pork egg rolls and Southwestern egg rolls.
More Flavor-Loaded Rice Recipes
This blog post was originally published in June 2013 and has been updated with additional tips and gorgeous photos.
African Caribbean Shrimp Fried Rice
Ingredients
- 4 cups (640g) cooked, day-old, long-grain rice
- 3 tablespoons (45ml) soy sauce
- ¼ cup (60ml) canola oil or vegetable oil (use a drizzle at a time)
- 2 eggs, lightly beaten
- ½ pound (250g) shrimp, peeled and deveined
- ½ small onion, sliced
- 1 teaspoon (5g) green seasoning
- 1 cup (160g) peas and carrots
- 1 tablespoon (10g) chicken bouillon powder
- 1 dash (1g) curry powder
- salt and pepper to taste
- 2-3 tablespoons (30-45ml) stock or water (as needed to adjust to desired consistency)
Instructions
- Break up the clumpy rice before starting.
- Heat a large wok or skillet on medium-high heat with about a tablespoon of cooking oil.
- Add the rice, stir vigorously for 2-3 minutes, and add the soy sauce and a tablespoon or more stock or water as needed to moisten the rice. Set aside.
- Wipe the wok or skillet clean with a paper towel or cloth. Then, heat another teaspoon of oil, and add the shrimp. Sauté until barely cooked through. Remove from the wok and add them to the fried rice.
- Next, heat another drizzle of oil if needed, then add the lightly beaten eggs, let them set for about 15 seconds, and quickly stir to break them apart. Remove and add to the rice.
- Continue with the stir-frying by adding a little more oil to the wok, then saute the onions, peas, carrots, green seasoning, curry powder, and chicken bouillon powder. Stir for about 2 minutes or until fragrant.
- Finally, return the rice, eggs, and shrimp to the wok. Stir gently until everything is well combined. Adjust seasoning as desired with salt, pepper, and other spices.
- Garnish with chopped scallion and serve.
Tips & Notes:
- Leftover white or brown rice works best for this recipe. If you decide to make fresh rice, use a little less water than usual to cook it and spread the cooked rice out on a baking sheet to cool faster.
- Replace the soy sauce with tamari for a gluten-free version.
- Feel free to swap out veggies and seasonings for your own twist.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
I loveed this recipe. So tasty.
Oh great to hear that. Thank you so much!
I cooked your African Caribbean Shrimp Fried Rice today and I was amazed at how easy and fast it was to prepare and cook. It is so tasty. My wife loved it so much she got seconds, something she does not normally do even when she has cooked our meals. Thank you Imma for your excellent recipes. You are wonderful!
Awesome! Glad to hear it worked out well for you.
If I don’t have day old rice would that be ok? I have some hours before serving so I am wondering if I can refrigerate the rice.
Hi Kris. You can try the following;
– Spread the freshly cooked rice on a tray and put it under a fan for about an hour.
– Another option is to simply spread it on a sheet and put it on top of the table or on the countertop. And just let the moisture evaporate.
– For a quicker turnaround, preheat your oven to low, then spread the rice out evenly on a baking sheet forming a thin layer and then bake it for about 5-10 minutes or until it dries out.
Hope this helps :).
I have cooked the curry goat, chicken jamaican red bean and rice, smothered pork chops and short ribs of beef. They were all EXCELLENT and was so very tasty.
Thank you so much for all the great recipes I look forward to cooking. Maria
Amazing!! I am so glad you are loving these recipes. Thank you for the feedback, Maria :).
HOw is this African?
The curry powder and green seasoning.
Score!!! I used shrimp stock instead of water for my rice and it was so good. We love shrimp so that’s why I tried this. The coconut milk made it soooo creamy.
I am so appreciative of your site.
Warmly,
Chan
Thank you so much Chan.
It’s not exactly African. There’s a lot of differences between how we’d cook it and this recipe right here. For instance, we don’t add soy sauce, eggs or green seasoning (which I didn’t even know existed in African cuisine) and usually the rice is cooked the same day. Cooked African style, it doesn’t last and it’s not built to last (really! Fried rice spoils quickly unlike jollof).
That said I cannot wait to try this recipe. It contains a lot of ingredients I love and I just know it tastes amazing!
Hi Tibet-Ude!!
Would you share your version of African Shrimp Fried Rice??!! I’d love to make both versions!! Or email it to me at
kimberlydavis21@yahoo.com .
Thank you kindly
Yummmmyy, I tried this, and everyone loved it. Thanks for the immaculate recipe!
Alice, am glad you liked it.
Imma eeeeh! Thanks for the little tips eeeh! I have tried this recipe several time but just could not get it right. This time with your little tips I think o got this. Merci!
The girl, Thanks for this recipe. I love this when Gwen makes it. I am right now copying your recipe and believe me I go getam right! Thanks for the tips oh!
Grazie a te.Il pubblico italiano è felice di questa ricetta.Sorry,ti ho mandato anche una mail ^_^
Monica
Ciao Immaculate!
I’m Monica e sono italiana.Ho un blog L’emporio 21 e ho fatto una tua ricetta “Puff Puff”Grazie!! sono buonissimi!You are wonderful!!
Monica
Thanks Monica, am glad you like it.
Just the look of it makes me salivate. This is good food and easy to make. Thank you so much Immaculate bites. Following your recipe I can cook fried rice with much confidence knowing that my guest will enjoy this delicious meal. Continue to do what you do to make women especially to get to visit the kitchen and fix something tasty for themselves or families.
Thanks Lilian