Caribbean Fried Rice

We eat a lot of rice in the Caribbean. Other than provisions (which is the group name given to things like yam, dasheen, eddoes, cassava, breadfruit, sweet potatoes and green banana) rice shows up as a side dish for most mains. Here’s my version of Caribbean fried rice. Enjoy.

 

Caribbean Fried Rice

  • 2 cups pre-cooked white rice, refrigerated overnight
  • 2 cups cabbage chopped
  • 1 red pepper chopped
  • 1 carrot grated
  • 2 stalks celery sliced
  • 1 cup sliced mushrooms
  • 1 large sweet onion
  • 2 tbs garlic oil
  • 2 tbs sweet soya sauce*
  • 1 tsp soya sauce

 

Warm the oil in a large skillet. Add the mushrooms and cook for about 5 minutes, sprinkling with a small amount of salt.

Add cabbage and onions and continue to cook until onions/cabbage start to soften.

Add the carrot and celery, and continue stirring for a couple of minutes.

Add the red pepper, stir and then add the cold rice. Continue to stir while adding the sweet soya and the soya to the dish.

If you want to turn this into a meal all on its own, stir in some cooked chicken or fresh shrimp just before serving.

 

*If you can’t find sweet soya sauce, use oyster sauce, adding a little bit of honey to sweeten it up a tad.

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Gail Vaz-Oxlade

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One Response to “Caribbean Fried Rice”

  1. avatar Georgina Says:
    March 23, 2016 at 9:39 am

    looks yummy and really easy!

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