Trinidadian culture, especially food, is heavily influenced by the Chinese. I grew up wearing the cutest Chinese dresses and pants suits (much like HRC!), eating chow mein, char siu pork/chicken, wontons and my favorite chicken fried rice. When I was a kid vetsin aka MSG was an ingredient, but obviously MSG has been banned. Here’s my quick and easy version whenever I want a piece of home.
- 1-2 cups parboiled long grain rice (I like Uncle Ben’s)
- 1 cup diced carrots
- 1 cup diced green bell pepper
- 1 cup red or yellow diced bell pepper
- 1 cup sweet peas
- 1 rotisserie chicken breast shredded w/o skin (love Mollie Stone’s chicken)
- Soy Sauce (Gluten-Free alternative: Tamari)
- Sesame Oil
- I like to cook the rice the night before, and let it sit overnight with about 1/4 cup soy sauce mixed in. A rice cooker would be ideal here too.
- Add sesame oil to the pan, enough to coat the pan. This heats quickly so watch it carefully. I’ve been wanting to try avocado oil as that has a very high burning point, and coating the veggies in sesame oil but haven’t branched out yet. I alternate the sesame oil with hot chili oil too as I like it spicy.
- Add the carrots and bell peppers and let it cook for about 3-5 mins. The goal is to get it soft, but with a slight crunch. You don’t want soggy veggies in this.
- Add the chicken and warm up about 1-2 minutes.
- Add the rice and mix all the ingredients, I also add more sesame oil and soy sauce at this point to add flavor and color. I sometimes add a tiny bit of garlic powder (approx. 1 tsp.) depending on my taste test.
- Add the peas last and let that warm up and you’re done!
Options: you can substitute shrimp or even tofu for protein, and for veggies I sometimes add snap peas, edamame, white onion. Super easy right?!