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.
Enjoy!!
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 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
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Ingredients
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
Instructions
- 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
Nutrition Information:
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! 🙂 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! 🙂
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.