Wednesday, October 24, 2012

Trinidad Fry Rice

Trinidad Fry Rice with Trinidad stewed chicken
I was looking for a simple Caribbean rice dish, to accompany Trinidad Stewed Chicken. This was perfect.
Although I was concerned about using that much sesame oil, it was not a bit overpowering. I will never make stewed chicken without it, again. I found the recipe at Simply Trini cooking.

1Tbl. oil
1/4tsp. pureed ginger
1Tbl. minced garlic
1 shredded carrot
1rib of celery- minced
1onion diced
1 sweet pepper-chopped (I used 1 red and one green jalapeno)
1tsp. black pepper
2Tbl. soy sauce
2Tbl. sesame oil
2 cups cold cooked rice
scallions from 2 green onions
(optional) 1/4cup frozen peas

Heat the oil, in a skillet, fry the garlic and ginger for 1-minute.
Add the celery and carrot, and fry 2-minutes
Add the onion and peppers along with the black pepper. Cook until the onion has softened.
Stir in the soy sauce and sesame oil, stir to coat.
Add the rice and scallions, and peas-if your using them, and toss to coat the rice, with the oil.
Stir-fry a few minutes longer, until the rice starts sticking to the pan.

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