Every summer when my garden is overflowing with fresh produce, I find myself creating quick, healthy, and satisfying dishes that highlight the season’s best flavors. One of my favorites is this vegan fried rice with Jamaican callaloo (aka chorai bhagi or spinach) and garden vegetables. Fried rice has long been a staple in many Caribbean households, and while it often takes on bold colors and rich flavors from sauces, this version is a lighter take that allows the natural taste of the vegetables to shine.
This recipe is influenced by whatever is in season in my backyard, but don’t worry if you don’t grow your own callaloo or bodi. The beauty of this fried rice is that it’s flexible—you can easily swap in vegetables you already have in the fridge. While the color may be a bit pale compared to traditional fried rice, you can easily deepen the flavor and appearance with a splash of dark soy sauce or a tablespoon of Guyanese cassareep.
Whether you’re preparing a quick weeknight dinner or using leftover rice from the night before, this dish is a nutritious and hearty vegan option. Callaloo, bodi, and bitter melon bring that Caribbean garden-to-table authenticity, while sesame oil and soy sauce add depth and fragrance. With just a few steps, you’ll have a vibrant one-pan meal that feels both homestyle and wholesome.
Please follow along with the video below, as it discusses the recipe in more detail, especially how to make this fried rice fully vegan.
Ingredient Guide
- Vegetable Oil – Used for sautéing the aromatics and vegetables.
- Onion – Adds a sweet and savory base flavor.
- Jamaican Callaloo – Nutritious leafy green that gives the dish a signature Caribbean touch.
- Bodi – Also known as yard beans or snake beans, these add crunch and texture.
- Bitter Melon – A unique Caribbean vegetable that brings a slight bitterness and depth.
- Black Pepper – Balances flavors with gentle spice.
- Pimento Pepper – Adds mild heat and Caribbean aroma.
- Thyme – Fresh thyme leaves provide earthy, herbal notes.
- Chives – Bright and mild onion flavor to finish the dish.
- Garlic – Essential aromatic for building flavor.
- Sesame Oil – Adds a nutty, toasty flavor typical in fried rice.
- Cooked Rice – Best when chilled and day-old for the right texture.
- Celery – Adds crunch and freshness.
- Light Soy Sauce – Brings salty umami flavor.
- Oyster Sauce – Adds richness (optional for vegan preparation).
- Tomato – Provides slight sweetness and acidity to balance the dish.
Cooking Notes from the Kitchen
- Separate the stems from the callaloo leaves and cook the stems a little longer since they take more time to soften.
- Day-old rice straight from the fridge works best for fried rice because it’s firmer and won’t clump.
- Omit the oyster sauce if you’re keeping the dish vegan.
- For extra color and flavor, add a tablespoon of Guyanese cassareep or dark soy sauce.
- Always taste and adjust salt at the end, keeping in mind that soy sauce and rice cooked in salted water both add sodium.
Shopping Made Easy
- Jamaican callaloo may be available fresh at Caribbean or West Indian markets. If you can’t find it, substitute with spinach or Swiss chard.
- Bodi is often sold at Caribbean or Asian grocery stores. Green beans or long beans are a good alternative.
- Bitter melon can be found in Asian or Caribbean stores, usually in the produce section.
- Cassareep is a Guyanese ingredient, available at specialty West Indian stores or online.
- Light soy sauce and sesame oil are widely available in the international aisle of most supermarkets.
Is Jamaican callaloo the same as spinach?
Jamaican callaloo is not the same as spinach, but they are similar in flavor and texture. Callaloo has a slightly earthier taste and thicker leaves. Spinach or Swiss chard makes a good substitute when callaloo isn’t available.
Can I make vegan fried rice without oyster sauce?
Yes, simply leave out the oyster sauce to keep the dish completely vegan. The light soy sauce and sesame oil still give plenty of depth and flavor.
Why is day-old rice better for fried rice?
Day-old rice has less moisture, which prevents clumping and allows the grains to fry up individually. Freshly cooked rice tends to be too soft for fried rice.
What does bitter melon taste like?
Bitter melon has a distinct bitter flavor that can take some getting used to. In this recipe, it adds complexity and balances the sweetness of the onions and tomatoes.
Simple Caribbean Vegan Fried Rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1/4 lb Jamaican callaloo stems and leaves separated
- 1/2 cup bodi chopped
- 1 small bitter melon sliced
- 1/2 teaspoon black pepper
- 1 pimento pepper sliced
- 2 sprigs thyme leaves only
- 2 tablespoons chives chopped
- 3 cloves garlic finely chopped
- 3/4 tablespoon sesame oil
- 3 cups cooked rice preferably chilled, day-old
- 1 stalk celery chopped, including leaves
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce optional
- 1 medium tomato chopped
Instructions
- Prep the vegetables in advance.
- Heat the vegetable oil in a wok or large frying pan over medium heat.
- Add the onion and cook until softened, about 2 minutes.
- Stir in the callaloo stems, bodi, and bitter melon. Cook for 2–3 minutes, stirring often.
- Add the Callaloo leaves (aka chorai bhagi or spinach). Season with black pepper, then add the pimento pepper, thyme leaves, chives, and garlic. Cook for 1 minute until fragrant.
- Push the vegetables to one side of the pan and add the sesame oil. Stir in the rice, breaking up clumps with your spoon.
- Mix the rice with the vegetables and add the celery, soy sauce, and oyster sauce (if using). Stir well to combine. If making this dish fully vegan, use Hoisin sauce instead of the Oyster sauce. Additionally, I’d recommend adding a teaspoon of grated ginger along with a tablespoon of Chinese cooking wine.
- Add the chopped tomato last and cook for 1–2 minutes, just until softened.
- Taste and adjust salt if needed. Remove from the heat and serve warm. Make sure to have some freshly made Pineapple Peppersauce on the side.
