Fried Rice

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Fried rice may seem like a strange thing to have in a Caribbean cookbook, but because Chinese indentured laborers were among the first migrants to Trinidad in the mid-nineteenth century, their influence on the local cuisine is widespread and well-entrenched. As a result, in Trinidad certain Chinese dishes are standard in the repertoire of any home cook, and this is one of them. Unlike true Chinese fried rice, this recipe calls for long-grain rather than short-grain sticky rice.


  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • ½ carrot, peeled and chopped
  • 1 small red (bell) pepper, stemmed, seeded, and sliced
  • 1 small green bell pepper, stemmed, seeded, and sliced
  • 2 cloves garlic, finely chopped
  • 2 cups cooked long-grain rice
  • 1 tablespoon soy sauce
  • Freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 scallion, green and white parts, chopped, for garnish


  1. Heat the oil in a large, deep frying pan or wok. Add the onion, carrot, and red and green peppers and sauté until the onion is translucent. Add the garlic and fry, stirring, for 1 minute more.
  2. Stir in the rice, soy sauce, and black pepper. While stirring, add the eggs, mixing constantly, so the eggs are dispersed throughout as scrambled pieces. Serve hot, garnished with scallions.

Variation: Shrimp Fried Rice

Add half a pound of shelled, deveined shrimp to this dish in the last five minutes of cooking.