🔑 A Taste of Home: The Fried Rice That Started It All
This is the first fried rice I ever learned to make—the one that instantly comes to mind whenever someone says Trini Fried Rice. It’s the same fried rice Mummy cooked on Sundays for lunch, often paired with baked chicken, pepper shrimp, potato salad, and a crisp garden salad.
Table of Contents
I still remember making this dish as a young girl, maybe thirteen (or even younger), and the look of surprise on my aunt’s face when she tasted it. That moment stuck with me.
Ingredients You Will Need
Here’s what you’ll need to make this authentic Trini Fried Rice, just like Mummy used to on Sundays. Each ingredient plays an important role in building flavor and texture.
- Parboiled Rice – The traditional choice for Trini fried rice. Its firm grains stay separate after frying. You can also use day-old jasmine rice for a softer texture.
- Olive Oil – Used to sauté the aromatics and vegetables; adds richness and helps achieve that slight “fry” taste.
- Ginger – Adds warmth and depth; it’s the secret to the signature aroma of this dish.
- Onion – Provides sweetness and balance to the saltiness of the soy sauce.
- Garlic – Essential for that bold, savory fried rice flavor.
- Hot Pepper – Adds a kick of heat; use Scotch bonnet, habanero, or chili flakes depending on your spice level.
- Green Seasoning – Optional but adds a fresh, herbal Caribbean flavor.
- Carrots – Bring sweetness, crunch, and bright color.
- Celery – Adds freshness and a little bite.
- Christophene (Chayote) – A Caribbean favorite that adds texture and absorbs flavor beautifully.
- Bell Peppers (Red, Yellow, Orange, Green) – Bring color and natural sweetness; feel free to use any combination you have.
- Cabbage – Adds volume and a satisfying crunch; cooks down to absorb the soy and sesame flavors.
- Dark Soy Sauce (Mushroom Soy) – Gives the rice its golden-brown color and umami depth; use sparingly if it’s a strong, dark brand.
- Sesame Oil – Adds nutty aroma and authentic fried rice flavor; make sure it’s 100% pure sesame oil, not blended.
- Parsley – Freshens up the rice and enhances presentation.
- Scallions (Green Onions) – Add brightness and a mild onion flavor.
- Salt and Black Pepper – Essential to balance all the flavors and season the rice perfectly.
💡 Substitutions:
If you can’t find christophene, use zucchini for crunch. For a lighter oil, swap olive oil with canola or avocado oil.
Which Rice is Best?
Jasmine rice is a favorite nowadays 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.
Choosing the Best Products
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. However, add enough soy sauce to give the rice a golden color. You don’t want black rice!
Tips for Success
- Use cold rice: Warm rice clumps up; cold rice fries beautifully.
- Cook over high heat: This helps develop that signature “wok char” flavor.
- Don’t over-sauce: Add soy sauce gradually so you maintain that perfect golden color.
- Add protein: Toss in diced chicken, shrimp, or scrambled eggs for a full meal.
Variations
- Add Pineapple: For a sweet-savory twist.
- Use Brown Rice: For a higher-fiber version.
- Add Scrambled Egg: Fold in before serving for extra texture.
- Vegan Version: This is vegan!
Health & Nutrition
This dish is rich in fiber and antioxidants thanks to the colorful mix of vegetables. Use low-sodium soy sauce and extra virgin olive oil for a heart-healthier version. It’s naturally dairy-free and can easily be made vegetarian or vegan.
Serving Suggestions
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.
Serve warm alongside:
- Baked or BBQ Chicken , Roast Turkey, Jerk Chicken
- Fried Chicken or Trini Fried Chicken, Trini Chinese Style Fried Chicken, or Fried Shrimp
- Coleslaw , Potato Salad, Beet and Potato Salad, Macaroni Salad, Cornbread, Boiled Corn
- Lo Mein or Aunty Iya Lo Mein or Chicken Lo Mein
- Stewed Chicken and Macaroni and Eggs or Macaroni Pie
- BBQ Pork Belly or BBQ Ribs
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Up to 2 months; reheat directly from frozen in a skillet.
- Reheat: Warm in a hot pan or microwave with a drizzle of sesame oil to revive the texture.
Equipment Needed
- Wok or wide sauté pan
- Wooden spoon or spatula
- Rice cooker or pot
- Sharp knife and cutting board
Trini Fried Rice Recipe
Ingredients
To boil rice:
- 3 ½ cups parboiled rice uncooked
- 2 tsp salt
To fry rice:
- 8 tbs extra virgin olive oil
- 2- tbs ginger minced
- 1 onion finely chopped
- 4 tbs minced garlic-12 cloves garlic finely minced
- Hot pepper to taste
- 2 tbs green seasoning optional
- 2 carrots diced
- 3 stalks celery finely chopped
- 1 christophene /chayote finely diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 green bell pepper diced
- 2 cups chopped cabbage chopped
- 3 tbs dark soy sauce mushroom soy sauce
- 3 tbs sesame oil
- ¼ cup parsley chopped
- 4 scallions chopped
- Salt and freshly ground black pepper
Instructions
- 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.
Video
Notes
Nutrition
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Questions or Concerns—Write Me!
If you have any questions or suggestions about this recipe, feel free to comment below or email me at [email protected]. I’m always happy to help!
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hope you feel better soon everything looks amazing going to try this weekend an early mother’s day treat
Am loving this Trini Fried rice
First time making it for my family for Thanksgiving and they love it..
Thank you for your feedback! Do try my other recipes. I look forward to hearing from you again.