Caribbean-Style Fried Rice
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
Caribbean Style Fried Rice
Ingredients
Coconut Rice
- 2 cups (420g) uncooked long-grain rice
- 1 14-ounce can coconut milk
- 1¾ cups (415ml) water
- 1 teaspoon (5-6g) salt or more to taste
Fried Rice
- 1-2 tablespoons (15-30ml) soy sauce
- 1-2 tablespoons (15-30ml) oyster sauce
- ¼ cup (60ml) canola oil (or any neutral-flavored cooking oil)
- 4 large eggs, lightly beaten
- 1 small onion, sliced
- 2 teaspoons (5-6g) minced garlic
- 2 cups (250g) peas and carrots
- 1 teaspoon (2g) fresh thyme or green seasoning
- 1 pound (450g) large shrimp, peeled and deveined
- ¼-½ teaspoon (1g) curry powder
- salt and pepper to taste
- 2-3 tablespoons (30-45ml) chicken stock or water (optional)
Instructions
Coconut Rice
- Rinse rice in cool water in a saucepan until the water runs clear, then strain out the water. Add coconut milk, water, and salt. Heat on high, and bring it to a boil.
- Stir, lower the heat level to a simmer, and cover tightly with the lid. Continue cooking for 15-18 minutes.
- Remove from the heat and let it cool covered to room temperature. Refrigerate for a couple of hours, preferably overnight.
- When ready to cook, break up the clumpy rice.
Fried Rice
- Heat a large wok or skillet on medium-high heat with about a tablespoon of canola or vegetable oil.
- Add the rice and stir 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.
- Next, add a tablespoon of oil, heat it, then scramble the eggs, quickly stirring to break them up. Remove from the heat and add to the rice.
- Add a little more oil to the wok or saucepan, followed by shrimp. Stir for 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 rice and eggs to the wok. Stir until fully combined. Adjust seasoning with salt, pepper, and soy sauce as desired.
- 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.
- Half or double the recipe, depending on how many people are eating.
- Chicken works great in place of shrimp. If using raw chicken, make sure to cook thoroughly before assembling. Or take advantage of leftover chicken.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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?
Hi Kelsey ! Yes, you can cook it in a rice cooker. And the water and rice ratio is the same.
Girl… You had me at fried rice. I can’t wait to give my fried rice a new spin with your Caribbean flavors.
What a beautiful dish!The shrimp and coconut rice combination sounds amazing!
This looks amazing! I love fried rice – Thanks for sharing!!
This is so gorgeous! I love fried rice but never have tried a caribbean version. It sounds amazing!
Thanks Deseree!
Definitely going to have to try this one soon! Love coconut rice!
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.
Greetings from the FBC sharing group! 🙂 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!
Thanks Ramona the flavor combo is really tasty!
Vicky, give it a try you are going to love it.
Love the Caribbean spin on fried rice and that the rice is cooked in coconut milk! Would love to try this : )
This looks insanely good! Pinning!
Thanks for pinning Olivia
Perfect Fried Rice (one of my favorite meals, ever!)! NEED THIS!!!! Amazing recipe. <3
Thanks Levan!!!
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! 🙂
Never heard to Nasi lemak before. Anything made with coconut sounds good to me.
Love fried rice but never tried it with coconut rice. Must be really flavorful.
Super flavorful Jennifer, you should give it a try
OMG!!! So making this this one .. it really looks Delicious ! Just got through eating breakfast now am already thinking of lunch.
Desiree, put this on the menu and you are done with thinking.