fried rice Archives | CaribbeanPot.com

With leftover Crispy Pork Belly from the video I shared a few days back and with rice in the fridge from visiting my parents last weekend, a quick and delicious fried rice was in the works. Usually I get the roasted pork from the Asian BBQ joint when I get a craving for this pork fried rice. Not Today!

You’ll Need…

1/3 lb Crispy Pork Belly (1/2 inch pieces)
1 tablespoon veg oil
3 cups precook rice (I used par-boiled brown rice)
2 scallions (chopped)
1/2 medium onion
3 cloves garlic (chopped finely)
3 Bird’s Eye Peppers (diced) – optional
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 tablespoon Chili Crisp
1/2 teaspoon black pepper

Note. Follow along with the video below as I explain why I used red onion, no eggs were used, why I prefer chilled day-old rice and why it’s such a great dish to put together.

You may need… The Ultimate Guide to Making Perfectly Crispy Pork Belly

May I recommend that you prep the ingredients in advance as we know from experience that fried rice is very easy and quick to put together.

Heat the oil on a medium flame in a wok or any wide pan, then add the pork, turn the heat down to medium/low and allow it to cook for 3-4 minutes. This will render out some of the fat from the pork and in doing so, flavor the oil with the crispy pork’s flavors.

Turn the heat back up to medium and add the onion and garlic and cook for 3 minutes. Keep stirring so the garlic doesn’t burn.

As this happens, add the chopped Bird’s Eye Pepper (optional).

It’s then time to add the chili crisp and sesame oil. Stir and cook for 3 minutes before adding the rice.

Add the soy and hoisin sauces and give everything a good mix. All you have to do at this point is heat through the rice and you’re done.

In goes the chopped scallions, shut off the stove and you’re done. As explained in the video, I didn’t add any salt to the finished fried rice. And as discussed in the video, you may add diced carrots, bell peppers, cabbage… basically any vegetable you want. Keep in mind that the pork will no longer be crispy, however the flavor and texture will be delightful.

Remember you can always check your local Chinese BBQ joint for that roasted pork.. the one they usually got hanging in their window.

Seafood

Tuna Fried Rice.

October 22, 2023October 22, 2023Leave a Comment

Probably not the dish that comes to mind when you think about fried rice, but I urge you to give this one a try. Quick, tasty and very satisfying. The perfect combination in my humble opinion yea. Before we get started I must urge you to follow along with the video below as I mistakenly deleted the images for the step by step process from my camera. The few images I have are from my phone.

You’ll Need…

3 1/2 cups precooked chilled rice
1 can tuna (in water – drained)
3/4 tablespoon mushroom soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 medium onion (diced)
6-8 green beans (chopped)
2 cloves or garlic (diced)
1/4 teaspoon black pepper
2 tablespoon veg oil
1/2 cup chopped chives
5-8 cherry tomato

Notes! Please go through the list of ingredients to review for dietary restrictions. Add chopped hot peppers or some peppersauce should you want this dish spicy. I had my fried rice with the pineapple peppersauce (I shared a while back) on the side

May I recommend that you prep all the ingredients before starting as this is a QUICK dish to put together. I used a wok, but you may use any pan you prefer. Using a non-stick pan will mean you can cut back on the amount of oil needed. Also keep in mind that my rice was cooked in salted water and the sauces we’ll add will also have a sodium element to them. Basically you won’t need to add any further salt – but do taste at the end and adjust.

Start with the wok on a medium flame and add the oil, diced onion, garlic, green beans and black pepper. Stir and cook for 2-3 minutes.

Drain the tuna and add it to the wok at this point, stir well and cook for another 2-3 minutes, before adding the light soy, oyster and mushroom flavored soy sauce (any dark soy sauce will work, but I’m a huge fan of the mushroom one).

As I’ve mentioned in previous fried rice recipes, the key to a grainy (shelly) fried rice, is using day old chilled rice. In my case I had leftover boiled parboiled brown rice from the night before. Use your fav rice. After 2 minutes of adding the sauces to the wok, it’s time to add the rice and mix well.

Basically all you need to do at this point is heat through the rice and you’re done. So 3 to 4 minutes later top with the chives and cherry tomato. Yea that tomato will rock in here.

The residual heat will warm though the chives to give the completed tuna fried rice a lovely onion/garlic finish. You’ll find that the ‘pop’ from the warmed cherry tomatoes will be delightful.

Seafood

Pepper Shrimp Fried Rice.

October 21, 2023October 13, 2023Leave a Comment

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.

Gluten Free Seafood

Bhagi (Jamaican Callaloo) Fried Rice.

September 8, 2023August 10, 2023Leave a Comment

Summertime I look no further than my garden for inspiration for meals to make. With an abundance of chives and Jamaican Callaloo (chorai bhagi) and previously harvested garlic, I decided to put the leftover rice I had in the fridge, to use.

You’ll Need…

3 cups chilled pre-cooked rice (cooked in salted water)
1 lb Jamaican Callaloo (chorai bhagi aka spinach)
1 1/2 tablespoon grapeseed oil
6 chives (chopped)
1/3 red bell pepper (diced)
1/3 yellow bell pepper (diced)
1 1/2 tablespoon mushroom soy sauce
6 cloves garlic (sliced thin)
6-10 cherry tomatoes (1/4)
Salted Cod (I used a little less than 1/4 lb)
1 teaspoon Sesame oil

Notes. Feel free to leave out the bell peppers if you wish. As explained in the video below, they were about to go bad in the fridge, so in the pot they made an appearance. Should you want this rice dish spicy, add some chili oil or finely diced hot pepper of your choice. I used par-boiled brown rice, but you’re ok using any rice you have on hand or enjoy. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash the Jamaican Callaloo, remove the leaves and chop (explained in the video). May I recommend you prep the other ingredients in advance as well, as this is a very quick dish to put together. With the salted Cod, I poured boiling water over it, in a bowl. When it was cool to touch, I drained, squeezed out the water and flaked. I used boned (bones removed) salted cod, however I still looked for any bones which may still be present (remove and discard).

In your wok or frying pan on a medium heat, add the oil (I only used Grapeseed oil as that’s the only oil I had on hand – use olive, veg or coconut oil if you wish), followed by the salted Cod. Cook for 3 minutes, then add the sliced garlic and bell peppers. Cook for 2-3 minutes, then add the chives.

Cook for another minute then add the prepared Jamaican callaloo. It may look like a lot, but it will wilt down quickly. As it does, give everything a good mix.

About 3 minutes in, add the mushroom soy sauce.

Toss in the tomato and cook for about 5 minutes on a medium low heat. Natural juices will sprout. Turn up the heat at this point to burn off that liquid before adding the chilled rice. Yes, chilled rice will give you a more grainy fried rice at the end.

Top with the sesame oil and stir well to combine everything. Your heat should be on medium as all we need to do now is heat the rice through and we’re done. I’m not the biggest fan of sesame oil so I went in light, but you can add more if you wish. A little Oyster sauce would be nice in here, should you want to add a tablespoon or so.

Before you turn off the heat, taste for salt and adjust accordingly. Since the rice was cooked in salted water, the salted cod had remnants of the salt it was cured in and the mushroom soy sauce was a bit salty… I didn’t add any salt.

A wonderful summertime lunch, inspired by my lil kitchen garden.

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.

Vegetarian

Garden (vegetable) Fried Rice.

May 28, 2025April 18, 2022Leave a Comment

With an abundance of vegetables in my garden (last summer), it was only natural that I made this incredible vegetable fried rice when I came across some leftover rice in the fridge. I’m a huge fan of rice, that combined with the ability to put what I’ve grown into a dish, Uncle Chris was a very happy fella.

You’ll Need…

3 cups cooked rice (chilled)
1 1/2 tablespoon veg oil
1 medium onion (diced)
1 clove garlic (crushed)
1 teaspoon grated ginger
2 cups chopped swiss chard
2 cups chopped kale
2 okra (chopped)
4 yard beans (bodi, bora) (cut into pieces)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Hoisin sauce
1/2 teaspoon sesame oil
2 chili peppers (chopped)

feel free to add any of your favorite vegetables.

Wash and prep the vegetables. (watch the video below).

Heat the oil on medium flame in a wok or pot of your choice.

Add the onion, bodi and stems of the chard and kale as those are the more tough vegetables. Grate in the ginger, toss in the chili pepper (bird’s eye) and add the crushed garlic. Stir well.

Cook for 3-4 minutes then add the okra and sesame oil and stir well. Now add the leafy parts of the Chard and Kale. It may seem like a lot, but it will wilt down.

Add the Chinese Cooking Wine, Hoisin, dark Soy Sauce and light Soy Sauce. Mix!

As I’ve mentioned in past Fried Rice recipes, try to make sure the rice is cool or chilled (for a more grainy finish) . Fold in the rice, warm through and you’re done. Yes the rice was cooked in salted water, plus the 2 different soy sauces we used will be enough salt for me. Taste and adjust (add salt) if you wish.

Lunch for Two is DONE! Feel free to add more rice and make it a complete family meal. 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 @ CaribbeanPot.com/CookBook/

Meat & Poultry

Pepper Pork Fried Rice.

May 27, 2025October 5, 20211 Comment

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 @ CaribbeanPot.com/CookBook/

Meat & Poultry

Turkey Fried Rice.

May 27, 2025November 6, 2020Leave a Comment

If you’re always looking for ways to make use of leftover turkey, you’ll want to peep this recipe. This Turkey Fried Rice is now a tradition (along with Turkey Soup) in my home and to be honest with you, I don’t mind. It’s quick, easy to prepare, packed with flavor and very comforting overall.

You’ll Need…

1 tablespoon pepper oil (optional – use any oil)
1 stalk celery (diced)
1 medium onion (diced)
1/2 red bell pepper (diced)
1/2 yellow bell pepper (diced)
2 1/2 cups diced turkey (cubed)
1 teaspoon ginger (grated)
2 cloves garlic (grated)
1/2 carrot (grated)
4 drops sesame oil
1 1/2 tablespoon light soy sauce
1/2 teaspoon salt
1 scallion (chopped)
1 tablespoon oyster sauce
3 cups cooked rice (chilled)
celery tops

Tip. Day old rice (chilled), works best for fried rice. I don’t like eggs (made for breakfast IMHO) in fried rice, but you can add it and anything else you like in your fried rice. You can add a teaspoon of dark soy sauce if you want the finished rice darker.

Prep the ingredients (try to have them the same size so they cook evenly) as this recipe will go fast – in under 6 minutes you’ll have a wonderful fried rice.

In a wok or non stick pan on a med/high flame, add the Pepper Oil (or any oil you have) and add the celery, onion and bell peppers, give it a stir.

Add the turkey and grate in the ginger and garlic, the carrot and mix everything well. Heat still on medium high. Go in with he Sesame oil (add more if you like the flavor… one of those things I don’t like much) and soy sauce> Stir well to combine and coat.

Add the salt (the rice was cooked in salted water) and oyster sauce, then add the rice. Remember, chilled rice will give you a more grainy texture when the dish is finished.

As soon as the rice heats through and everything is combined, you’re done! Note – if you add dark soy sauce as suggested above, remember to adjust the salt accordingly as the soy will bring that sodium element.

Top with the celery tops and scallions. Turn off the stove. Note the pepper oil will give it a gentle kick. A classic one pot fried rice, using stuff you may want to get rid off in your fridge.

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 @ CaribbeanPot.com/CookBook/

Meat & Poultry

Quick And Tasty Ham Fried Rice Using Leftovers.

May 27, 2025February 5, 2020Leave a Comment

Fried rice and leftovers goes hand in hand. I can’t tell you the joy I feel in my soul when I see leftover rice in the fridge. This time around along with the rice, I remembered that there was ham in the freezer from last Thanksgiving. So I give you, my quick, easy and delicious Ham Fried Rice.

You’ll Need…

2-3 cups cooked rice (chilled)
2 scallions (chopped)
1 clove garlic (diced fine or crushed)
1/4 habanero pepper (optional – fine dice)
1 tablespoon light soy sauce
3/4 tablespoon oyster sauce
3/4 cup peas (I used frozen)
1 tablespoon vegetable oil
1 pimento pepper (seasoning pepper – diced fine)
1/2 carrot (1/2 cup diced)
1 cup diced ham

Time to prep the ingredients as this is a very quick recipe and we need everything handy.

Heat the oil on a medium/high heat in a wide pan (I used my wok, but you can use a frying pan or skillet if you like) then add the cubed ham (I had it thawed) and cook for 2-3 minutes. Since the pieces of ham was a bit fatty, I wanted to render down some of that fat to add additional flavor to the completed fried rice.

It’s now time to add the frozen peas followed by the pimento (use bell peppers if you can’t source Pimento peppers) and habanero pepper .. 30 seconds later add the garlic followed by the oyster sauce and stir well. Remember to wear gloves when handling such hot peppers as Habaneros and do wash your hands after with soap and water. Also remember that the seeds and white membrane around the seeds will be packed with raw heat.

May I recommend that you use chilled rice or at least day old rice as you will get a much more grainy texture to your finished dish. Add the rice, followed by the soy sauce and mix well.

Basically all you need to do is make sure the rice heats through (about 3-4 minutes). I did cook my rice with salt, so the sodium from the soy sauce is enough to season this perfectly for me. Adjust with added salt if you need to.

Turn off the stove and top with the scallions.. You’re done! This is why I LOVE fried rice. Quick, simple ingredients and an outstanding one-pot meal.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Rice & One-Pot Dishes Seafood

Quick And Simple Salmon Fried Rice.

May 28, 2025December 12, 2017Leave a Comment

Here’s a quick and tasty recipe putting leftover rice (which you may already have in the fridge) and a can of salmon to work, for what I assure you is an incredible one-pot dish. While the use of the can (or ‘tin’ as we would normally say in the Caribbean) may seem a little strange if you’ve never tried it… I quickly learned that it truly is a great addition to what could potentially be a boring fried rice. This is one of the many go-to recipes I employ when lunch-time hits and I have some rice in the fridge.

You’ll Need…

2 tablespoon veg oil
1 clove garlic (diced fine)
1 cup bell peppers (colors optional)
5-8 string beans (any beans will work)
2 scallions (chopped)
1 bird’s eye pepper (cut into pieces)
2-3 cups leftover rice (chilled)
1-2 cups cabbage (cut chunky)
1/4 teaspoon sesame oil
1 can salmon (wild Pacific)
1 tablespoon dark soy sauce
1 tablespoon Chinese cooking wine

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. you will need a gluten free version.

Note! This recipe is enough for 2-3 people… use more rice for a bigger party. If you’re using freshly cooked rice, I’d recommend chilling it a bit before using. It will give you a more grainy fried rice.

Prep the ingredients in advance (cut, chop and dice) as this dish will cook in about 5 minutes.

Heat the oil is a wide pan or wok on medium flame and add the garlic.. cook for 10 seconds then add the bell peppers, and string beans. Stir and cook for another 50 seconds to soften a bit. Then add the sesame oil and stir well.

Now add the cabbage, bird’s eye pepper (chopped into pieces) and the Chinese cooking wine. Stir and cook for a minute. Then it’s time to add the salmon (drain out all the liquid it came in the came with) .. please be mindful when stirring now as you don’t want to over-break the salmon pieces.

Here is where you now add the chilled rice along with the soy sauce and stir. The heat should still be on medium high. Please note that my rice was cooked in salted water.

Please try to maintain a high heat and don’t cover the pot/pan and any time. As soon as the rice heats though, the salmon fried rice is done and ready to enjoy.

A quick and tasty way to put leftover rice to use and the added bonus is.. it’s super fast to prepare.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

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.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

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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fried rice

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