If you've ever craved the bold flavors of Caribbean cooking blended seamlessly with Asian spices, this Caribbean Fusion Fried Rice with Five-Spice and Scallions is about to become your new favorite. Inspired by the vibrant culture of guyanese Chinese cuisine, this dish brings together the savory depth of five-spice powder, the heat of Caribbean pepper sauces, and the aroma of scallions sizzling in sesame oil. It’s an irresistibly flavorful twist on traditional fried rice—and a great way to level up your weeknight dinner game.
Think of this as a lovechild between a Guyanese fried rice recipe and a Chinese fried rice recipe authentic to its core, only with the tropical soul of the Caribbean and the umami undertone of Asian spice blends. You’ll find yourself going back for seconds—and probably thirds.
Caribbean Fusion Fried Rice with Five-Spice and Scallions
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine Caribbean
Wok or large skillet A wok is ideal for achieving high heat and quick stir-frying, but a heavy-bottomed large skillet will work just fine.
Rice cooker or pot To prep your rice in advance.
Spatula or wooden spoon For stirring and flipping ingredients efficiently.
Knife and Cutting Board For prepping your veggies and proteins.
Rice
- 4 cups cold day-old jasmine rice (long grain rice preferred)
- 1 tbsp neutral oil canola or peanut
Proteins and Add-ins
- 2 eggs lightly beaten
- 1 ½ cups cooked chicken diced (preferably thigh meat for flavor)
- ½ cup shrimp peeled and deveined (optional)
- ½ cup diced carrots
- ½ cup diced bell peppers red or yellow for sweetness
- ½ cup frozen peas
- 4 scallions finely sliced
- 2 garlic cloves minced
- 1 small onion chopped
- 1 tsp grated fresh ginger
Seasonings and Sauces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp Chinese five-spice powder
- 1 tbsp dark soy sauce for color
- 1 tsp hot pepper sauce or Caribbean pepper sauce
- ½ tsp sugar
- Salt and black pepper to taste
Prep the Rice
Use cold, day-old jasmine rice for the best texture. Freshly cooked rice will turn mushy, which is a common mistake in homemade fried rice. If you're in a pinch, spread freshly cooked rice on a tray and refrigerate it for at least 30 minutes to dry it out.
Cook the Eggs
Heat ½ tablespoon of oil in your wok over medium heat. Pour in the beaten eggs and scramble them gently. Once just cooked, transfer the eggs to a plate and set aside.
Sauté Aromatics
Add the remaining oil to the wok. Toss in the garlic, ginger, onions, and the white part of the scallions. Stir-fry for about 30 seconds until fragrant. This is where the base flavor starts to build.
Stir-Fry the Veggies and Proteins
Add the carrots, bell peppers, and peas. Stir-fry for 2 minutes. Then, add the cooked chicken and shrimp (if using). Stir until the proteins are warmed through.
Season the Rice
Add in the cold rice, breaking up any clumps with your spatula. Stir to combine everything. Then pour in the soy sauce, dark soy sauce, oyster sauce, sesame oil, hot pepper sauce, sugar, and five-spice powder. Stir-fry everything together on high heat for about 3–4 minutes until the rice is evenly coated and steaming hot.
Final Touches
Return the scrambled eggs to the wok. Mix well. Toss in the green parts of the scallions. Adjust salt and pepper to taste. Give it one final stir and remove from heat.
Pro Tip: For extra crispness, let the rice sit untouched for 1 minute before stirring, letting the bottom get lightly caramelized like you'd find in benihana fried rice or a traditional vietnamese fried rice.
Pairings
This Caribbean fusion fried rice is bold enough to stand on its own, but if you’re looking to make it a feast, here are some perfect companions:
- Grilled Jerk Chicken or Pork: The smoky heat of jerk seasoning complements the five-spice beautifully.
- Spicy Mango Chutney: Adds a sweet-heat contrast that enhances the dish.
- Tropical Rum Punch: Refreshing, citrusy, and cooling against the warm spice of the rice.
- Pickled Red Onions or Cucumber Relish: Adds an acidic crunch that balances richness.
- Coconut Curry Shrimp: For a Caribbean-inspired surf-and-turf vibe.
You can also pair it with other Filipino dishes like adobo or tocino to create an even more globally-inspired table.
FAQs
1. Can I use chicken breast instead of thigh meat?
Yes, you can—but chicken thighs offer more flavor and moisture, especially in stir-fry dishes. If using breast, be careful not to overcook it.
2. Is jasmine rice the only option?
Not at all. While jasmine rice is perfect for its fragrance and texture, long grain white rice or even parboiled rice used in many guyanese recipes also works well. Just avoid short grain rice, which tends to clump.
3. How is this different from typical guyanese fried rice?
This dish takes the heart of guyanese chicken fried rice—which is already a fusion of Chinese and Caribbean flavors—and layers in the warm, aromatic dimension of Chinese five-spice and the subtle kick of Thai and Vietnamese influences. It’s richer, spicier, and bolder in flavor.
4. Can I make this vegetarian?
Absolutely. Just skip the chicken and shrimp and double up on the veggies or add tofu. Use a vegetarian oyster sauce or mushroom soy sauce to keep the umami.
5. What’s the difference between this and a Thai fried rice recipe authentic to Thailand?
Thai fried rice tends to use fish sauce, sugar, and lime for a sweet-salty-sour balance, and often includes basil or pineapple. This fusion version leans more into smoky, savory notes with a touch of Caribbean fire and Chinese aromatics.
