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Jamacian Fried Rice Ready in 15 min · Yield 5 people
The secret to fried rice that actually tastes great is cooking your rice ahead and letting it cool completely, so the grains stay separate instead of turning mushy when you toss them in the hot pan. I roast the carrots first here to give them a head start, which means everything finishes at the same time and nothing gets overcooked.
Jamacian Fried Rice Print / PDF Cook mode
Yield: 5 people Cook: 15 min Total: 15 min
Skills you’ll practice: Dicing & Mincing ,Sautéing ,Seasoning & Balance
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1 Cook 2 cups of Basmati rice. ( I use a rice cooker, and it is much faster) set aside. 2 Preheat oven to 400 degrees F. 3 Toss chopped carrots in a drizzle of olive oil and bake for 10 minutes, or until softened a bit. 4 Set carrots aside once cooked. 5 In a large Wok or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. 6 Add the minced garlic and ginger. Sauté until fragrant. 7 Add carrots, peas, green onions, and corn to the pan. ( If you are using frozen veggies, make sure they are thawed first) 8 Once veggies are sautéed, set aside in a bowl. 9 Add another drizzle of olive oil to the pan. Whisk your 3 eggs in a bowl and pour eggs into pan. 10 Let sit for 20 seconds and scramble until cooked through. 11 Add the rice to the pan with the eggs. 12 Add the veggies back to the pan. 13 Stir the rice well to mix ingredients. 14 Add the salt, pepper, chicken broth, sesame oil, coconut oil, siracha, and chili flakes to the rice. 15 Stir in the Pineapple & Chili sauce to your liking. 16 Continue to fry rice for 3-4 minutes. Add another tablespoon of olive oil. Mix well. 17 Remove from heat. Drizzle with siracha mayo and more green onions. 18 Serve and enjoy! Your turn
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