In Memory Of Karen Nicole Smith, 1972 - 2016

Pepper Pork Fried Rice.

Somehow it seems that Caribbean People always got some leftover rice in a ‘butter dish’ (any plastic reusable container) in the fridge. And after filming the Tantalizing Pepper Pork video demo, I thought.. why not a fried rice for lunch. BTW old school Caribbean use the term “butter dish” as back in the day, margarine and butter came in plastic containers with lids and we’re famous for repurposing such containers. There’s always one or 10 in my parent’s fridge with leftover food.

You’ll Need…

2-3 cups pre cooked rice (chilled)
1 – 1 1/2 cups pepper pork (small pieces)
1 1/2 tablespoon veg oil
2 scallion (chopped)
1/2 medium onion (diced)
2 cloves garlic (diced)
1 tablespoon mushroom soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil

This is a very quick dish to put together, so may I recommend that you have all the ingredients prepared in advance.

Heat the oil on medium flame in your wok or frying pan, then add the onion and garlic, stir and cook until you start seeing brown edges on the garlic (1-2 minutes). The goal is to NOT burn the garlic.

Add he pork (cut into skinny small pieces) to the pot and stir to heat through and to take on more flavor from the garlic and onion.

I had a couple Wiri Wiri peppers left from cooking the Pepper Pork, so I added them to the pot (OPTIONAL) to give the dish more KICK!

3 minutes later add the sesame oil and oyster sauce and cook for 2 minutes. Toss in the rice and top with the mushroom soy sauce.

Mix everything well and heat through. Finish with the chopped scallions and enjoy.

Feel free to add cabbage, bell pepper, bean sprouts, carrots etc if you wish to use up what you’ve got in the fridge or to simply personalize this fried rice to your liking. The rice was cooked in salted water and chilled. Chilled rice will give you a more grainy fried rice and prevent the mushy texture so many of us dislike.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @

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