Trinidad Fried Rice

Trinidad has had many food influences from Chinese to Indian. This is the Chinese influence showing.

• 1 pound medium shrimps (cleaned and deveined)
• 1/4 pound bacon ( or Lap Cheong sausages or ham ), cut in 1/2 inch wide pieces
• 6 - 8 tablespoons vegetable oil (see note)
• 1 large carrot, in 1/2 inch dice
• 2 medium onions, finely chopped
• 2 -3 slices fresh ginger root
• Salt and pepper to taste
• 1 clove garlic
• 4 teaspoons superior soy (light soy )
• 2 eggs, lightly beaten
• 1 1/2 pounds boiled rice (boiled without salt)
• 3 teaspoons oyster sauce
• 4 - 5 chives, finely sliced(small amount reserved for garnish)

METHOD

Wash cleaned shrimp in salted water. Rub water on shrimp lightly. Drain and dry. Set aside.

In a wok, stir-fry bacon in 1 tablespoon oil until cooked. Add carrot and onions, stir-fry for 3 - 4 minutes, remove with slotted spoon and set aside.

Crush ginger slices with garlic clove, and add to shrimp. Sprinkle with salt, pepper and 1 teaspoon light soy sauce. Mix to combine.

Heat 1 tablespoon oil in wok until smoking. Stir in shrimp and stir-fry until pink on all sides. Remove with slotted spoon and set aside.

Beat eggs with salt and pepper. In a small flat pan, sauté in 1 1/2 teaspoons oil, turning once, until eggs set. Remove and cut into 1/2 inch cubes. Set aside, removing small amount for garnish.

In wok, heat 1 tablespoon oil until smoking. Stir in 1/3 of the rice, and 1 teaspoon each light soy and oyster sauce. Stir in 1/3 of the shrimp, 1/3 egg, 1/3 chive, and 1/3 onion/carrot mixture. Cook until heated through. Remove with slotted spoon and repeat process two more times until ingredients are used.

Garnish with reserved egg and chive. Serve immediately.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Ilka Hilton-Clark

NOTE; Exact measures for stir-fry are not really possible. You must go by eye to some extent when determining if you need to add oil to pan (after removing ingredients with a slotted spoon). There should be a small puddle settled at the bottom of the wok, ready to be stirred with added ingredients. You want a puddle, not a pond. Experiment. You can always add, but you can't subtract.

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