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Caribbean Special Fried Rice

An easy and delicious restaurant quality special fried rice with a Caribbean flavor. This is a great way to use up leftovers and the rice keeps for a few days in the refrigerator.

Course Main Course, Main Entrée
Cuisine Caribbean, Chinese
Keyword 30 Minute Meals, Fried Rice, One Pot Meals, Special Fried Rice
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Author The Tiny Fairy

Ingredients

  • about 3 cups day old cooked white rice, room temperature prefer Uncle Ben's parboiled rice or Basmati rice
  • 1 8-ounce packet of diced ham
  • 1 medium onion, diced
  • 1 large garlic clove, mashed
  • 3 - 4 strips of chicken tenderloins or a breast cut into strips
  • complete seasoning or garlic & onion powder with salt and pepper mixture prefer Sabrinelli's
  • juice of half a lemon
  • about ½ pound medium shrimp, peeled & deveined with tails removed
  • 2 - 3 eggs, scrambled with a Tablespoon of water
  • kosher salt and fresh cracked black pepper to taste prefer Diamond kosher salt
  • low sodium soy sauce
  • about ½ teaspoon sesame oil
  • 7 ounces bean sprouts prefer Geisha bean sprouts in water
  • 2 scallions, cut on the bias to garnish

Instructions

COOKING THE PROTEINS

  1. Lightly coat the bottom of the wide, heavy bottom skillet with olive oil and cook a packet of diced ham over medium to high heat until the liquid evaporates. Add the chopped onion and cook until golden, stirring occasionally. Add the garlic and cook for an extra minute or two. Set aside.

  2. Season the chicken with complete seasoning mix, kosher salt and lemon juice. Toss to combine. Coat a small pan with olive oil and sear the chicken over medium to high heat until cooked and golden. Set the chicken aside to rest before cutting into bite size pieces.

  3. Season the shrimp with kosher salt and pepper. Coat a small pan with olive oil and sauté the shrimp over medium heat until pink on each side, but not overcooked. Set the shrimp aside.

  4. Wipe the small pan clean with a paper towel and lightly coat with olive oil. Pour the beaten eggs into the pan and lightly scramble over medium to low heat until cooked, without any brown bits. Set the scrambled eggs aside.

COOKING THE RICE

  1. Transfer the cooked rice to the wide, bottom heavy skillet - where you cooked the ham and onions. With the burner on medium heat, spread the rice evenly and begin to add enough low sodium soy sauce to coat the rice, stirring constantly with a wooden spoon.

  2. Add a little sesame oil, about 1/2 a teaspoon, and toss to coat the rice evenly.

COMBINING RICE & PROTEINS

  1. Make a well in the center and add the bean spouts. Toss to combine.

  2. Add the ham and onion mixture, diced chicken and shrimp. Stir frequently to combine and warm through. Taste and reseason.

  3. Turn off the heat and stir in the scrambled eggs.

  4. Garnish with sliced green scallions and serve!

Recipe Notes

Note:  If adding diced carrots and green peas, cook the carrots with the onions and add the peas toward the end.  Frozen peas warm up quickly.