Caribbean-Style Fried Rice – Quick and easy with Caribbean flavors from coconut milk and tasty spices.

Whenever I’m asked to cook for the family, fried rice is almost always on the menu. I learned how to make fried rice years ago during my waitressing days at a tiny restaurant. I can’t help jazzing it up to the delight of my family and friends. They love fried rice!
There is something so delightfully tasty and exotic about this Caribbean fried rice that always lures me in. The coconut milk adds a tropical richness to the dish. However, feel free to omit it if it’s not your thing.

What Caribbean Flavors Do for Fried Rice
I first experimented with the Caribbean version of fried rice when I had leftover coconut rice. The soy and oyster sauce gave it the traditional Asian twist, while the thyme and curry powder delivered a Jamaican flavor. A spoonful of green seasoning is a fantastic addition if you have it on hand.
The vegetables and protein are up to you. I love using this recipe as a chance to clean out the fridge. Ensure you have all the ingredients ready before you begin so it comes together quickly and smoothly.
How to Make Caribbean Fried Rice

- Coconut Rice – Simmer washed rice in coconut milk, water, and salt until tender.
- Chill – Let the rice cool (covered) to room temperature. Refrigerate for a couple of hours, preferably overnight. When ready to cook, break up the clumpy rice.
- Fry Rice – Fry cooked rice in a little oil, stirring vigorously for 2-3 minutes. Then, add the soy sauce and broth or water as needed to moisten the rice. Set aside in a bowl. Quickly wipe the wok or skillet with a clean paper towel or cloth. You might have to fry the rice in batches. (Photo 1)
- Eggs – Next, scramble the eggs, quickly stirring to break them up. Remove from the heat and add to the rice. (Photo 2)
- Shrimp – Saute shrimp for a minute or two, then add onions, thyme, garlic, peas, carrots, white pepper, curry powder, and soy sauce. Stir until fragrant. (Photo 3)
- Combine the rice, eggs, and shrimp mixture in the wok or pan. Adjust seasoning to tastes. (Photo 4)
- Serve – Garnish with chopped scallion and enjoy!

Recipe Notes
- Feel free to adjust the amounts of soy and oyster sauce. Coconut and Bragg’s aminos are great, too.
- You may half the recipe and will still get good results. Leftover brown rice also works in this recipe.
- Chicken, beef, pork, etc., are all delicious, so have fun mixing and matching. Make sure the meat is cooked through if using raw. Leftover rotisserie chicken and smoked pork loin are amazing.
What to Enjoy With Caribbean-Style Fried Rice
Try this one-dish meal with pulled pork eggrolls and crab rangoon for an Asian-themed menu. A pot of green or ginger tea is a nice touch.
By Imma
Kelsey says
Just wondering if its ok to cook the rice in a rice cooker be4 stir-fry?. If yes, will the rice / water ratio stays the same?
ImmaculateBites says
Hi Kelsey ! Yes, you can cook it in a rice cooker. And the water and rice ratio is the same.
Ann {Created To Cook} says
Girl… You had me at fried rice. I can’t wait to give my fried rice a new spin with your Caribbean flavors.
Paige @ Where Latin Meets Lagniappe says
What a beautiful dish!The shrimp and coconut rice combination sounds amazing!
Prairie Gal Cookin says
This looks amazing! I love fried rice – Thanks for sharing!!
Des @ Life's Ambrosia says
This is so gorgeous! I love fried rice but never have tried a caribbean version. It sounds amazing!
ImmaculateBites says
Thanks Deseree!
Boastful Food says
Definitely going to have to try this one soon! Love coconut rice!
Lynn | The Road to Honey says
I hear you girl. . .I rarely eat rice these days because me and carbs. . .well, we just don’t play nice in the sandbox together. But I love rice. . .and fondly remember the good old days in college where my favorite meals always seemed to consist of jazzed up rice. But never was it coconut rice. . .and boy am I regretting that because when you take a favorite and douse it in coconut. . .well. . .only good things can come out of that. Then add shrimp to the mix. . .and I am pretty sure the gates of heaven will open up.
Ramona W says
Greetings from the FBC sharing group! ๐ I love that you cooked the rice with coconut milk first. What great flavors you have going on this fried rice and you knocked me out with those gorgeous shrimp!
ImmaculateBites says
Thanks Ramona the flavor combo is really tasty!
ImmaculateBites says
Vicky, give it a try you are going to love it.
Vicky @ Avocdo Pesto says
Love the Caribbean spin on fried rice and that the rice is cooked in coconut milk! Would love to try this : )
Olivia @ Olivia's Cuisine says
This looks insanely good! Pinning!
ImmaculateBites says
Thanks for pinning Olivia
Levan says
Perfect Fried Rice (one of my favorite meals, ever!)! NEED THIS!!!! Amazing recipe. <3
ImmaculateBites says
Thanks Levan!!!
Christine | Vermilion Roots says
In Malaysia, we have a coconut rice dish called nasi lemak. This is such a great way to flavor fried rice. Coconut rice has a very special taste that’s rich and fragrant. Fried rice is also a great way to use leftover rice. I’m always excited with the recipes you share! ๐
ImmaculateBites says
Never heard to Nasi lemak before. Anything made with coconut sounds good to me.
Jennifer says
Love fried rice but never tried it with coconut rice. Must be really flavorful.
ImmaculateBites says
Super flavorful Jennifer, you should give it a try
Desiree says
OMG!!! So making this this one .. it really looks Delicious ! Just got through eating breakfast now am already thinking of lunch.
ImmaculateBites says
Desiree, put this on the menu and you are done with thinking.