Have you ever wondered how Fried Rice came to be? Fried Rice is one of the oldest dishes for utilizing leftovers because wasting food is seriously frowned upon in Chinese culture. Today, this dish has been adapted to fit every region and taste worldwide. However, the Trini Fried Rice version is very much like the traditional fried rice you may find in a local Chinese Restaurant. This influence is from the Chinese community that immigrated to Trinidad in the early 1800s as indentured labor in the cultivation of sugarcane and cocoa. However, Trinidad has become so much more than its colonial past and is now known as a country where 'every creed and race have an equal place.' So now, the next time you are staring at a leftover container of rice, you will go straight to this recipe and think fondly about the multicultural melting pot that is Trinidad & Tobago.
Tip: You will need 4 cups of Jasmine rice precooked from the day before to create this recipe.
Ingredients
4 cups Jasmine Rice - Precooked 1 day before
1 tablespoon Peanut Oil
2 teaspoons Fresh Ginger, minced
1/4 medium Yellow Onion, minced
3 cloves Garlic, minced
1 teaspoon Sesame Oil
3 tablespoons Soy Sauce
3 Red Seasoning Peppers
3 Sweet Peppers- Green, Yellow, Orange - small diced, seeds removed
1 large Chinese Celery Stalk, minced
1 large Carrot - small diced
1 cup Green Cabbage, diced
2 Green Onions, chopped
Instructions
Place a wok or large deep skillet on medium-high heat. Add the peanut oil and swirl it around to coat the pan's surface.
Once the wok or skillet is hot, add the ginger, onion, garlic, and sauté for 1 minute. Stir consistently with a wooden spoon or spatula to ensure the ingredients don't burn. You may need to temporarily remove from the heat if you see any charring occurring.
Add the rice to the wok or skillet, mixing with the onions, garlic & ginger. Leave the rice for 30 seconds to crisp up, stir & flip the rice for an additional minute to coat all the rice.
Add the sesame oil and soy sauce and continue to toss and mix, making sure the rice has taken on a brown color from the sauce.
Push the rice mixture to the outside of the wok or skillet, making a well in the center to place the rest of the ingredients. Add the vegetables to the center of the pan to cook for 2-3 minutes before mixing the rice.
Toss and cook everything together for an additional 1 minute until everything is thoroughly incorporated.
Remove from the heat and cool before sprinkling some green onion, serving in a plate or bowl, and enjoy the rest of your meal.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment