African Caribbean Shrimp Fried Rice

A spicy, flavorful fusion of shrimp, eggs, and healthy veggies perfect as a complete meal on its own! Try out one of the best fusions of spices and culture you'll enjoy.

Course Main

Cuisine AFRICAN CARIBBEAN

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 747kcal

Author Imma

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.

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.

Nutrition