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Caribbean Style Fried Rice

Caribbean Style Fried Rice-A quick and easy fried rice  made with coconut rice and spiced with thyme or green seasoning.
Course Main
Cuisine Caribbean
Keyword Fried Rice, quick and easy, rice
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 595kcal
Author Immaculate Bites


Coconut 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


  1. 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.
  2. You may half the recipe and still get good results
  3. 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


Calories: 595kcal | Carbohydrates: 65g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 326mg | Sodium: 1507mg | Potassium: 368mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2800IU | Vitamin C: 8.8mg | Calcium: 181mg | Iron: 3.9mg