Trini Shrimp Fried Rice 1.000

James M. Thresher for The Washington Post

Cooking for One Oct 13, 2010

Curry powder and scallions transform the flavor profile of the leftovers from Chinese Trinidadian Stir-Fried Shrimp With Rum, creating a hearty single-serving meal.

Servings: 1
  • 1 1/2 cups leftover Chinese Trinidadian Stir-Fried Shrimp With Rum (see related recipe)
  • 1 tablespoon peanut or vegetable oil
  • 2 scallions, white and light-green parts, chopped (1/3 cup), or more for optional garnish
  • 1 cup cooked rice
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt

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Bring the Trinidadian shrimp mixture to room temperature; this will take about 15 minutes. Meanwhile, cut its shrimp, green bell pepper, tomato and onions into chunks; reserve its sauce.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water tossed in vaporizes within 1 to 2 seconds of contact. Swirl in the oil to coat, then add the scallions and stir-fry for 10 seconds or until the light-green parts of the scallions are bright green. Add the rice and curry powder; stir-fry for 1 minute or until the rice is broken up and the curry powder is well incorporated.

Add the chopped shrimp mixture and the salt; stir-fry for 1 minute or until heated through. Stir in the reserved sauce.

Transfer to a plate; sprinkle with additional chopped scallions, if desired.

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Recipe Source

From cookbook author Grace Young.

Tested by Grace Young and Joe Yonan.

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