Caribbean Fried Rice

(pictured with Jerk Chicken)

All cultures have their combined rice dishes, be it the Indian biryani, the Spanish paella, or the ubiquitous Chinese fried rice. So when I was looking for something to serve with my ceviche, I thought, “just what would a Caribbean fried rice be”? This is the result. It is very rich (hoo, boy!) and flavorful, and captures a lot of the essence of island cooking. I should have made twice as much of it !

This really is a 3 step cooking process, but fortunately, the first 2 steps can be done well in advance. Only the final stir fry need be done near mealtime.

For the Rice

Ingredients

• 1 Cup white rice
• 2 cups chicken stock
• 1 package Goya Sazón seasoning
• 1 tablespoon whole allspice
• 1 tablespoon coriander seeds
• 1 cinnamon stick
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 2 tablespoon butter

This step of the process is probably the easiest, as you will simply combine all ingredients in a pot and cook the rice as directed, according to the package instructions. You are looking for a ‘dryish’ rice here, not soggy at all but light and fluffy. After the rice is cooked, leave it in the pot and continue to fluff it while it cools – you really want the grains to remain seperated. Set aside for use in the final step. A couple of notes are in order. The Sazón should be a part of any Latin pantry, and it is readily available in the Latin section of your grocery store. The allspice and cinnamon are primary ingredients in jerk seasoning.

For the Deep Fried Bits

Ingredients

• 1 cup 1/4 inch diced green plantain
• 1 cup 1/4 inch diced sweet potato
• 1 cup yellow corn kernels

I know you are saying, “Not the deep fryer again” ! Yes. These bits need to be fried to give them the firm texture they will need in the final product, so you do not end up with a gooey mess.

Fry each component separately, as they will all cook at different times. For the sweet potato and plantain, you want them fully cooked, but don’t over do it – you are not making chips. For the corn, you are cooking the kernels until they begin to brown. The will give them a nice chewy texture. After frying, drain all the components well, and combine in a bowl for use later.

For the final Stir Fry

Ingredients

• 5 ounces cured pork side meat, or very fatty bacon, chopped
• 1 medium red onion, diced
• 2 cups fresh mustard greens, coarsely chopped
• 4 garlic cloves, finely minced
• 1 inch chink of ginger root, finely chopped or grated
• 1 large jalapeño pepper, finely minced
• 1 habanero pepper, finely minced
• 2 large eggs, beaten
• 3 tablespoons of lard
• The rice from above
• The deep fried bits from above

Now we are ready to put it all together. First start by scrambling the eggs (feel free to use more, if you wish), making sure the bits of egg are ‘chopped up’, so they can disperse freely throughout the rice. Set aside when done.

In a wok or very large pan, do the following. Add the lard and pork/bacon to the wok over medium heat, so that the lard renders, and the pork/bacon begins to brown. Just when this occurs, add the onion, garlic, ginger root and peppers to the wok, and turn up the heat to high. Stir fry the mixture vigoursly until the onion is cooked, then reduce to medium heat.

Next add the chopped mustard greens, and sauté them until wilted. Don’t kill them !

At this point, add the cooked rice, the fried bits (Sweet potato, plantain, and corn), as well as the scrambled egg, to the wok. Stir fry until the batch is heated and mixed, and the flavors are absorbed into the rice. Keep cooking and stirring as to dry out the rice as much as possible, but, of course, don’t burn it. The rice is done when the grains are slightly firmed up.

This stuff is fantastic by itself, but works great under a jerked chicken or a roast pork.