Caribbean Style Fried Rice
Quick and easy with Caribbean flavors from coconut milk and tasty spices. This one-dish meal delivers flavor and comfort in a bowl.
Servings 5
Calories 595kcal
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.
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.
Nutrition
Serving: 240g | 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