This is the first fried rice I learned to make. What I think of when anyone refers to Trini fried rice. The fried rice Mummy cooked on Sundays for lunch with baked chicken, pepper shrimps, potato salad and a garden salad.
Reading: how to make fried rice trini style
I recall making this one day when I was only thirteen years old (maybe younger) and I could still vividly remember my aunt’s surprise when she tasted it.
I now use Jasmine rice in my fried rice recipes but before I share any further fried rice variations I find it necessary to share the original version. The version that has inspired other recipes. My kids grew up on Jasmine rice so it was not a shock when my younger daughter (11 yr old at the time-now 16), after tasting parboiled rice at Mummy’s house, said to me, “Mummy can you learn to make this rice please?” Learn!? Child, I can teach people to make this kinda rice!
I use a lot of veggies and ingredients in this rice, but use what you have – it’s the ‘make do’ Caribbean way.
When choosing sesame oil please look for a product that’s 100% sesame oil and not mixed with other oils! I encountered this type of fake sesame oil in Trinidad and now always take the real stuff with me whenever I visit! The same for soy sauce, check the ingredients.. You may only have dark soy sauce in Trinidad so use less. You want to add enough soy sauce to give the rice a golden color. You don’t want black rice!
I made this rice for one of our 4th July get togethers and served it with potato salad, coleslaw, BBQ chicken & ribs, lo mein, Korean short ribs & a salad. There may have also been some shrimp kebabs and macaroni pie in the mix. Just in case you are curious, I made pulled pork sliders, lamb burgers and buffalo wings for appetizers. That’s all. Unfortunately, because of COVID 19 there will be no 4th July backyard party this year.
Trini Fried Rice Recipe
Makes 10 servings
To boil rice: 3 ½ cups parboiled rice, uncooked 2 tsp salt
To fry rice: 8 tbs extra virgin olive oil 2-tbs minced ginger 1 onion, finely chopped 4 tbs minced garlic-12 cloves garlic, finely minced Hot pepper, to taste 2 tbs green seasoning, optional 2 carrots 3 stalks celery, finely chopped 1 christophene /chayote, finely diced 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 green bell pepper 2 cups chopped cabbage 3 tbs dark soy sauce (mushroom soy sauce) 3 tbs sesame oil ¼ cup chopped parsley 4 scallions, chopped Salt and freshly ground black pepper
Place rice, water, salt in a pan or rice cooker. Boil until tender but firm. Place on a tray in a thin layer to cool (or use day old rice). Add ginger and cook for one minute. Add onion and cook for 2 minutes until translucent. Add garlic, cook for 1 minute Move ingredients to the side and add green seasoning. Cook for 1 min, stirring. Stir in veggies, scallion and cook for 3 mins. Add salt and black pepper and stir well to combine all the ingredients. Stir in cabbage and cook for 1 minute. Add 4 – 8 cups of boiled rice and stir well to combine. Cook for 2 minutes, scraping up the bottom of the pan so that the rice does not stick. Add soy sauce and sesame oil. Stir in chopped parsley, celery and scallion. Taste and add more salt, soy sauce or sesame oil if required.
Enjoy and tag me on social media if you try this or any of my recipes.
Cooking with Love,
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