jamaican fried rice

In previous recipes I’ve shared why we have such a strong Chinese influence on the culinary landscape of the Caribbean. Especially in Trinidad and Tobago, Jamaica, Guyana and the other islands of the region where the decedents of Chinese indentured laborers call home. As the title suggest, this is a SPICY dish and it’s based on the original recipe for making Pepper Shrimp I shared back in 2017.

You’ll Need…

4 cups cooked rice (chilled)
1 1/2 lbs medium shrimp (cleaned)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Tamari
2 tablespoon corn starch
Oil for frying the Shrimp (veg oil – 2 cups)
1 1/2 tablespoon veg oil
7 cloves garlic (diced)
1 medium onion (diced)
1 HOT pepper (diced)
1 1/2 tablespoon Mushroom Soy Sauce
1 teaspoon Sesame oil
1 tablespoon Hoisin sauce
1/2 medium bell pepper (diced)
2 tablespoon chopped chives
2 tablespoon chopped parsley

Notes! The rice was cooked in salted water. I used Tamari but any light Soy sauce will work. For the heat I used a Fatalii pepper, typically I’d use a combination of Scotch Bonnet and Fatalii, however not everyone can handle as much heat. That said, use any of your fav hot peppers and in the amounts you can handle. Should you not have the Mushroom Soy Sauce, you may use any dark Soy Sauce.

The first step is to prep and fry the shrimp. Place your clean and deveined shrimp in a bowl, add the salt, black pepper and Tamari. Stir well, then add the corn starch and stir to coat.

I used a wok but you may use any pot or frying pan you prefer. Fry the shrimp on a medium heat for 1 minute then remove and place on a paper towel lined plate to drain off the excess oil. Yes shrimp cooks quickly and I’d hate for you to overcook these. Plus they will cook further later on.

I reserved 1 1/2 tablespoon of the oil I used in frying the shrimp, in the same wok and had it on a medium flame. To that I added the onion, garlic and bell pepper. To avoid the garlic burning I turn the heat down a little and cooked it for 2 minutes. At this point I added my hot pepper (seeds too) and gave everything a good mix. Be sure to vent your kitchen or the frying Fatalii pepper (whatever pepper you use) will trigger breathing problems (I choked).

As soon as the pepper heats up and starts releasing it’s heat (about 2-3 minutes), I went in with the previously fried shrimp and tossed to coat with that lovely peppery based we made.

After 2-3 minutes I pushed the shrimp to one side of the wok and added the chilled (previous cooked) rice.

On the rice I added the Hoisin and Mushroom Soy sauces, as well as the sesame oil. Gave it a good mix, then I mixed in the pepper shrimp to combine.

Once everything is combined it’s time to taste and adjust the salt to your liking. I explained why I didn’t any salt (besides in the shrimp) in the video below. I allowed it to cook for another 2-3 minutes to make sure the rice heats through and the flavors all have an opportunity to combine.

As I turned off the stove I added the chives and parsley and stirred! You’re DONE! Finishing with the chives gave me a lovely bright garlic/onion ending flavor.

Seafood

Ackee & Saltfish Fried Rice.

May 31, 2023May 31, 2023Leave a Comment

Here’s another version of Fried Rice I make when there’s leftover cooked rice in the fridge and a can of Ackee in the pantry. This rendition is a take on Classic Jamaican Ackee and Saltfish (salted Cod), which happens to be one of my favorite breakfast dishes.

You”ll Need…

3-4 cups cooked rice (chilled)
1 tablespoon coconut oil
1/2 large onion (diced)
3 scallions (chopped)
1 teaspoon crushed garlic
5 sprigs thyme
1/2 cup prepared salted Cod
1/2 med green bell pepper (diced)
1/2 med red bell pepper (diced)
1 can Ackee (rinsed/drained)
1 tablespoon mushroom soy sauce
1/4 teaspoon black pepper

Important! May I suggest you watch the recipe video below before you get started, and refer to it during the cooking process, as there are many in-depth explanations as to why I did things this way.

You’ll be eating in under 12 minutes, so it’s important that you prep everything in advance.

TIP! Be gentle when handling the canned Ackee as they are very tender and you can crush them easily. All I did was pour it into a strainer and allowed cool water to run over it… then it drained as I chopped and diced.

Using a wide non-stick pan on a medium flame, I added 1 tablespoon of coconut oil, followed by the prepared salted Cod pieces. Stir well, then add the leaves of the thyme, onion, black pepper and bell peppers. Turn the heat down to low, so it slowly softens up.

Now add the crushed garlic and cook for another 2 minutes. Then it’s time to add the rinsed/drained Ackee to the pot, but be VERY gentle. Mix well and cook on medium/low for 4 minutes.

Add the chilled rice to the pot. Watch the video below as I explain why I moved the cooked Ackee over to one side and added the rice to the other.

As the rice warms through, top with the mushroom flavored soy sauce and mix well. Cook for about 3-5 minutes, then top with the scallions and mix well (rice).

We’re almost done. It’s now time to combine everything so all of those wonderful flavors get a chance to come together. Be gentle.

Time to enjoy a hearty serving of Ackee and Saltfish Fried Rice. (Serves 2 people easily) Forgot to mention, I used boned (bones removed) salted Cod, but you can use salted Pollock.. be mindful to keep an eye out for any remaining bones as you prepare it.

Quick Ham And Turkey Fried Rice.

May 27, 2025March 4, 2017Leave a Comment

A few days after Christmas 2016 I was joined by my good friend Marc, who you would have been introduced to some time ago. Marc (Chef Marc) is a fellow Trinbagonian who’s been knocking out the recipes and food-travel videos on his YouTube Channel “Chef Marc“. This time Marc will be putting the leftover ham and turkey from the Christmas holidays for (one of) his signature fried rice. Using ingredients we already had in the fridge, Marc blazed through this recipe in a few minutes.

You’ll Need…

4 cups cooked rice (Jasmine)
2 scallions (chopped)
1 bell pepper (diced)
2 cups cabbage (chopped)
3/4 cup frozen peas
2 cups ham (cubed)
2 cups turkey (chopped)
3-4 tablespoon olive oil
2 tablespoon dark soy sauce *
1/4 teaspoon salt
3/4 teaspoon sesame oil
2 bird pepper (bird’s eye)
1/4 teaspoon black pepper
2 cloves garlic (fine dice)

IMPORTANT! If doing this recipe gluten free be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the soy sauce – regular soy sauce will have a gluten element to it.

Start by prepping all the ingredients as this recipe calls for high heat and fast cooking.

Heat a wok or wide pan on a med/high heat, then go in with two tablespoons of the olive oil and the bird’s eye pepper. Marc gave then each pepper a couple cuts to help release some of their ‘heat’. Immediately after he went in with the cubed ham as he wanted to render out some of the fat (for flavor) and the toast the edges.

After about 1 minute it’s time to go in with the chopped turkey and mix well. You may need to add another tablespoon of oil if the pan is getting too dry.

Also add the diced bell pepper and sliced cabbage, toss and mix well. Then go in with the black pepper and garlic (he mentioned that he likes to add his garlic late in the cooking process, as to not risk burning it). At this point you can add the salt and sesame oil, stir! It’s now time to add the rice and break up any clumps. TIP! Be sure to use day-old rice or rice that been cooked in salted water and chilled. This will give you a lovely grainy texture to the fried rice.

After the rice is heated through (about 1-2 minutes), add the frozen peas and drizzle on the soy sauce. Stir well.

You’re dun! Turn off the stove and enjoy. The key is to cook on a relatively high heat, have your ingredients prepped and to not be intimated. The recipe, cooking and being in the kitchen should be fun and we do hope you’ll put this recipe to the test and enjoy the time in the kitchen with your family.

I’d like to take a minute to hit Chef Marc a Massive THANKS and to invite him to pass though the CaribbeanPot.com kitchen whenever he feels like feeding us. With both delicious food and knowledge.

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Gluten Free Holiday Recipes Rice & One-Pot Dishes Vegetarian

Festive Christmas Fried Rice.

May 28, 2025January 10, 2017Leave a Comment

NO! Mommy didn’t make this for us as kids on the islands and to be quite honest, this was the first time my taste-buds were treated to such a colorful delight. Yes, the colors will play tricks on your mind, since the finished rice will look more like a holiday candy than fried rice. However I can assure you that this was very delicious and quite attractive served-up on a platter. For this recipe we’re joined by my friend Marc, who’s been rocking this recipe for a while now.

You’ll Need…

1 cup rice (leave plain white)
1 1/2 cup “red” rice
1 1/2 cup ‘green’ rice
5 teaspoon green food coloring
5 teaspoon red food coloring
1/2 teaspoon salt each (x 3) for cooking the rice
4 cups water (divided – for cooking the rice)
2 scallions (chopped)
1/4 teaspoon salt
3 tablespoon olive oil
1 medium onion (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 cloves garlic (diced fine)
2 tablespoon light soy sauce

1/4 teaspoon black pepper

Note: The rice amounts mentioned above are uncooked. When cooked it will yield more.

IMPORTANT! Please go through the entire list of ingredients to make sure they meet with your gluten free and vegan dietary needs. Especially the soy sauce and food coloring.

For cooking the rice – place the rice in a pot with water (after you’ve washed it). Leave one plain white and the others add the food coloring. We did a 1-1 ratio of rice to water when cooking the rice. Basically place the rice, coloring and salt in a pot (with a lid), bring to a boil then reduce to a simmer and allow to cook for 15-20 minutes (until tender and the water is absorbed). Then spread the rice onto a sheet pan to cool and air-dry.. to remove the moisture from the rice so you’ll have a grainy fried rice. Please watch the video below if you’re confused at any point.

It will take about 30 minutes or so for the rice to be ready (air dry), so during this time we can prep our vegetables.

Heat about 2 tablespoon of the olive oil on a med/high heat in a wok or wide non-stick pan. Then go in with the diced onions and sweet peppers. Toss and cook for about 1-2 minutes.

Toss in the salt and keep stirring. Add the black pepper and here’s where you’ll also add the garlic. Add the rest of the olive oil so you wont have the rice stick to the bottom of the pot when you add it shortly. By this time your onions and peppers will start to take on caramelized edges. Add the rice and stir well. Try to break up any clumps you may have.

Mix the rice well, (heat still on med/high), mix in the soy sauce and continue cooking until everything is mixed properly and heated through. Top with the diced scallions, turn off the stove and enjoy!

If you wanted to add some frozen peas, beans , corn or any of you fav vegetables, you can most certainly do so. Be sure to have all your ingredients prepped before you start, chilled or ‘old’ rice will work best and the higher the heat you can work with.. will all give you great results while ensuring the fried rice is fast!

Special thanks to Marc for sharing this somewhat unique rendition of a festive Christmas Fried Rice… which will certainly keep your guests guess what it is when they see it on the dinner table.

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Gluten Free Meat & Poultry

Quick Ham Pineapple Fried Rice.

May 27, 2025April 11, 2016Leave a Comment

If you follow me on Instagram you would have seen me (just after the holidays) post the pic of me surrounded by a ton of plastic containers. When you visit mom and dad it’s always a time to eat like a KING and have enough food to return home with. Basically I went prepared for the leftover train. This recipe is a byproduct of that visit and the volume of irie food which accompanied us home. By now you should have guessed that I luv fried rice (there are several recipes posted here) and this one certainly delivers.

* This recipe will be enough for two people.

You’ll Need…

1/2 cup cubed ham
1/2 cup pineapple
tablespoon veg oil
1 clove garlic (diced fine)
1/4 teaspoon grated ginger
1/2 cup bell pepper (diced)
1/4 teaspoon black pepper
2 cups cooked rice (chilled)
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 scallion (chopped)

Important. If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soya and oyster sauces.

Prep all the ingredients as this will be a very quick recipe. Heat the oil on a medium flame then go in with the garlic and cook for 20 seconds or so (don’t burn), now go in with the ham, bell pepper and grated ginger and cook another minute or so.

It’s now time to add the rice and other ingredients and stir well. I would recommend having the rice chilled as it will give you a lovely grainy texture when the dish is done. I used pre-cooked brown parboiled rice, but you can use white rice (any rice you have/like).

So simple and quick, you’ll be eating in less than 10 minutes.

You can certainly personalize this by adding any of your fav vegetables and do remember to taste at the end for salt and adjust accordingly. My rice was cooked with salt and the soy sauce I used was enough to properly season this for me. If you’d like to give it a little ‘kick’ you can go in with some diced hot pepper (your choice). I’m NOT a fan of eggs in my fried rice, but you o your thing.

Rice & One-Pot Dishes Seafood

Caribbean Saltfish Fried Rice Recipe.

May 28, 2025December 30, 20153 Comments

I grew up in a house where food was NEVER wasted, so ‘butter’ containers (empty ice cream, butter and margarine containers mom would wash and reuse) stacked in the fridge was a norm. Usually packed with whatever leftovers there was from the night before. So finding the same in our fridge is not that surprising. This fried rice recipe is something I usually do when I want something quick, filling and delicious to eat and I have some leftover rice in the fridge.

You’ll Need…

2-3 cups cooked rice (chilled)
1 scallion
1 shallot (diced)
2 tablespoon veg oil
1/4 teaspoon black pepper
1 cup diced bell pepper
2 cups chopped cabbage
1/2 teaspoon Chinese 5 spice powder
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 cup prepared salted fish (cod)
1/2 scotch bonnet pepper (no seeds)

* To learn how to prepare the salted cod (saltfish) for use, click >> Learn How To Prepare Salted Cod For Use.

Prepare your salted fish (soak, boil, drain, strip/shred..set aside). The reason you do this is to remove most of the salt it’s cured in or it would be too salty for use.

Chop and dice the shallot, scallion, cabbage, bell pepper and scotch bonnet pepper. Please wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do NOT use any of the seeds of white membrane surrounding the seeds. That’s where the ‘real’ heat is.

Make sure the rice is chilled so when the fried rice is done cooking it will have a lovely grainy texture. My rice was cooked in salted water.

Heat the veg oil in a pan and add the pieces of salted fish and cook on low heat for 3 minutes.

Then add the shallot, diced pepper, scotch bonnet and cook on medium heat for 2-3 minutes.

Go in with the black pepper and five spice powder and give everything a good mix. Now add the cabbage, soy sauce and sesame oil before adding the pre-cooked (chilled) rice. Heat at medium-high. Mix well and heat though.

After 4-5 minutes the rice should be heated through.. add the chopped scallions, turn off the heat and mix well. Taste for salt. Since I cooked the rice in salt, added soy sauce and the residual salt from the salted fish, I didn’t have to add any salt to the dish… but adjust accordingly.

In under 10 minutes you’ll have a delightful dish for two, packed with amazing Caribbean flavors. If heat is not your thing you can certainly leave out the diced scotch bonnet pepper or use a more tame pepper if you wish. Yet another great way to put leftover rice to use. ENJOY!