Caribbean Egg Fried Rice
Recipe Overview
Overview
Egg Fried Rice is a classic dish that many of us have enjoyed, but this Caribbean version adds a unique twist. The use of leftover rice not only minimizes waste but also ensures that the grains are dry enough to fry without becoming mushy. As Chris expertly demonstrates, the key is to scramble the eggs separately before mixing them with the rice, allowing for a fluffy texture that complements the other ingredients.
The addition of frozen vegetables and scallions not only adds color but also boosts the nutritional value of the dish. The use of a wok is particularly effective here, as it allows for high-heat cooking that enhances the flavors through a slight char. Chris emphasizes the importance of using a mushroom-flavored soy sauce, which adds a rich umami depth to the dish.
What I love about this recipe is its simplicity and versatility. You can easily customize it by adding your favorite proteins or vegetables, making it a great option for a quick weeknight meal. Plus, it’s a fantastic way to use up any leftover ingredients you have in your fridge. Overall, this Egg Fried Rice is not just a meal; it’s a comforting reminder of home-cooked Caribbean flavors.
Recipe Details
Steps & Tips
Boil sweet potatoes in salted water until tender.
Fry boiled sweet potatoes with butter, onions, and salted cod.
Add leftover corn mutton to the fried sweet potatoes.
Plate the fried sweet potatoes.
Cook cuckoo with okra and seasonings.
Mix cornmeal with coconut milk and cook until thickened.
Plate the cuckoo.
Tip: Boil sweet potatoes in salted water for added flavor.
Tip: Add smoked paprika for a deeper flavor in sweet potato dishes.
Tip: Adjust salt after adding canned ingredients to avoid oversalting.
Tip: Avoid soggy fry by controlling heat.
Tip: Allow macaroni pie to cool before slicing for better shape.
Tip: Use fresh ingredients for a more authentic taste in cuckoo.
Tip: Use coconut milk for a richer flavor in cornmeal dishes.
Gather ingredients for egg fried rice and stewed short ribs.
Whisk three eggs in a bowl.
Heat a tablespoon and a half of vegetable oil in a wok.
Tip: Use a wok for better heat distribution when cooking fried rice.
Add the whisked eggs to the hot oil and scramble.
Add frozen vegetables to the wok.
Add leftover rice to the wok and mix well.
Tip: Add sesame oil to enhance flavor in fried rice.
Add mushroom flavored soy sauce along the sides of the wok.
Mix in chopped scallions and allow residual heat to warm them.
Plate the egg fried rice.
Wash pork short ribs with lemon juice and cool water.
Season ribs with salt, Caribbean green seasoning, and Worcestershire sauce.
Allow ribs to marinate for at least an hour.
Tip: Marinate meat overnight for better flavor.
Tip: Use fresh ingredients for a more authentic taste.
Heat vegetable oil and brown sugar in a pot.
Add marinated ribs to the pot once sugar is caramelized.
Tip: Stir sugar while caramelizing to avoid burning.
Add four cups of water to the pot.
Cover and let the ribs stew in their juices.
Tip: Taste and adjust seasoning before serving.
Add diced tomatoes, thyme, and scotch bonnet pepper to the pot.
Add more water if necessary and bring to a simmer.
Taste and adjust seasoning before serving.
Tip: Let the gravy thicken as it cools.
Combine ingredients for honey mustard dressing in a jar.
Tip: Shake salad dressing in a jar for even mixing.
Toss watercress with dressing.
Tip: Use leftover dressing for sandwiches or as a dip.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using leftover rice helps achieve the best texture for fried rice.
- •Scrambling the eggs separately allows for better control over their texture.
- •High heat cooking in a wok enhances the flavors and gives a nice char.
- •Adding soy sauce to the sides of the wok creates a depth of flavor.
