Caribbean Fusion Fried Rice with Five-Spice and Scallions
Equipment
- 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.
Ingredients
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
Instructions
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.