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