Caribbean Style Fried Rice – A quick and easy fried rice made with coconut rice and spiced with thyme or green seasoning.
Every time I get asked to cook for an occasion, fried rice always has to be on the menu. I learned how to make fried rice years ago, during my waitressing days, at a tiny restaurant and have been jazzing it up ever since to the delight of my family and friends. They love fried rice! Well, I mean who doesn’t? One of the reasons why I haven’t given up rice for good. Okay, a girl’s got to watch her carbs intake right? And am trying SOOO hard.
But there is something so delightfully tasty and exotic about this Caribbean fried rice that always lures me in. It will definitely have you take notice and say YES! The coconut milk adds a certain richness to the dish. However, you may omit if it is not your thing
This fried rice starts with perfectly cooked coconut rice made with long grain rice. Check out his savory coconut recipe here. Then it is vigorously stir-fried with soy sauce and oyster sauce spiced up with thyme and curry powder. You can also use green seasoning featured here (a tasty blend of green leaves and garlic).
Green seasoning is a Caribbean condiment found in most households and is always present in mine. It is a great condiment to have on hand, my secret ingredient.
The rest of the ingredients is up to your discretion; vegetables and protein. You can make it completely vegetarian too.
Just a hint, ‘Day old coconut rice ’ is preferable because it is dried out and can withstand the stirring that is often applied to fried rice, without becoming soggy.
Make sure you have all the ingredients ready before you begin cooking.
- Adjust soy sauce and oyster sauce to suit taste buds, it’s a matter of preference. You can also use liquid maggie to replace soy sauce here.
- You may half the recipe and will still get good results
- Chicken may also be used here in place of shrimp. If using raw chicken you have to cook more than the required amount of time stated here. Or just use leftover rotisserie chicken.
Caribbean Style Fried Rice
- 2 cups long un-cooked rice
- 1 14 oz. coconut milk
- 1 3/4 cup water
- 1 teaspoon salt or more
Caribbean Fried Rice
- 1-2 Tablespoons soy sauce
- 1-2 Tablespoons oyster sauce
- ½ cup of canola or vegetable oil
- 4 Large eggs lightly beaten
- 1 small onion sliced
- 2 teaspoon minced garlic
- 2 cup peas and carrots
- 1 teaspoons fresh thyme or green seasoning
- 1 pound Large shrimp peeled and deveined
- ¼-½ teaspoon of curry powder
- Salt and pepper to taste
- 2-3 tablespoon of water or chicken stock optional
- Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.
- Stir saucepan then bring to a simmer- heat level should be very low cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.
- Remove sauce from the heat and let it cool, covered. Refrigerate, preferably over- night
- When ready to cook break up the clumpy rice before starting.
- Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
- Add the rice stir vigorously for about 2-3 minutes adding soy sauce a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth. You might have to make in batches
- Next add a tablespoon of oil, let it heat up, then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice.
- Next add a tablespoon of oil into the wok/saucepan followed by shrimp, stir for about a minute or two then add onions, thyme, garlic, peas, carrots, white pepper, curry powder, and soy sauce. Stir until fragrant for about 2 minutes.
- Finally return the combination of rice, and vegetables to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper and soy sauce if necessary.
- Garnish with chopped scallion and serve
Tips & Notes:
- Adjust soy sauce and Oyster sauce to suit taste buds, it’s a matter of preference. You can also use liquid maggie to replace soy sauce here.
- You may half the recipe and still get good results
- Chicken may also be used here in place of shrimp. If using raw chicken you have to cook more than the required amount of time stated here. Or just use leftover rotisserie chicken