Fried Plantain Fried Rice A Must Try

Ingredients

• 2 cups Basmati Rice (cooked, plain)
• 2 medium Ripe Plantains (peeled and cut into ½‑inch pieces)
• 0.25 cup Mixed Vegetables (frozen or fresh peas, carrots, corn mix)
• 0.5 medium Onion (diced)
• 2 stalks Spring Onions (chopped, white and green parts)
• 6 tablespoons Dark Soy Sauce (adds color and umami)
• 1 teaspoon Dark Sugar (balances soy sauce saltiness)
• 1 teaspoon All‑Purpose Seasoning
• 1 teaspoon Everyday Seasoning
• 1 teaspoon Cajun Seasoning
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 tablespoons Vegetable Oil (for frying plantains)

Instructions

1. Prepare Ingredients

   Peel and cut the ripe plantains into ½‑inch pieces. Dice the onion, chop the spring onions, measure the cooked rice, mixed vegetables, seasonings and sauces.

   Time: PT5M

2. Fry Plantain Pieces

   Heat the vegetable oil in the skillet over medium‑high heat until shimmering. Add the plantain pieces in a single layer and fry, turning occasionally, until golden brown and firm.

   Time: PT10M

   Temperature: medium‑high heat

3. Set Fried Plantains Aside

   Using a slotted spoon, transfer the fried plantains to a plate lined with paper towels to drain excess oil.

   Time: PT2M

4. Sauté Aromatics

   Remove most of the oil, leaving about 1 tablespoon. Add the diced onion and spring onions to the hot pan and sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Add Mixed Vegetables

   Add the mixed vegetables to the pan and stir‑fry for roughly 2 minutes, just until they start to soften but remain crisp.

   Time: PT2M

   Temperature: medium

6. Blend Seasonings

   In a small bowl, combine the all‑purpose seasoning, everyday seasoning, Cajun seasoning, black pepper, onion powder, and garlic powder.

   Time: PT2M

7. Season the Veggies

   Sprinkle half of the seasoning blend over the vegetables and stir for 1 minute to coat evenly.

   Time: PT1M

8. Incorporate Cooked Rice

   Add the cooked basmati rice to the pan a handful at a time, stirring continuously to break up clumps and mix with the vegetables.

   Time: PT3M

   Temperature: medium

9. Add Remaining Seasoning

   Sprinkle the rest of the seasoning blend over the rice mixture and stir for 1 minute.

   Time: PT1M

10. Add Dark Soy Sauce (First Portion)

    Pour 3 tablespoons of dark soy sauce over the rice and stir for 1 minute to distribute the color and flavor.

    Time: PT1M

11. Finish Sauce and Sweeten

    Add the remaining 3 tablespoons of dark soy sauce and 1 teaspoon dark sugar. Stir and cook for 2 minutes, allowing the sugar to dissolve and the flavors to meld.

    Time: PT2M

    Temperature: medium

12. Re‑introduce Fried Plantains

    Gently fold the fried plantain pieces back into the rice, stirring carefully for 2 minutes so they stay intact and coat with sauce.

    Time: PT2M

13. Final Rest and Serve

    Turn off the heat, let the dish rest for about a minute, then serve hot. Optionally garnish with extra spring onion greens.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

150 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Basmati Rice: Jasmine rice, Long grain white rice
• Instead of Ripe Plantains: Green plantains (less sweet), Bananas (not ideal)
• Instead of Mixed Vegetables: Any frozen mixed veg, Fresh diced carrots and peas
• Instead of Onion: Shallot, Leek
• Instead of Spring Onions: Chives, Green onion tops
• Instead of Dark Soy Sauce: Regular soy sauce, Tamari (gluten‑free)
• Instead of Dark Sugar: Brown sugar, Coconut sugar
• Instead of All‑Purpose Seasoning: Seasoned salt
• Instead of Everyday Seasoning: Italian seasoning
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Black Pepper: White pepper
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons
• Slotted Spoon (optional)

Critical Steps — Do Not Skip

• Fry the plantain pieces until golden but not burnt.
• Add the rice gradually to avoid clumping.
• Balance the dark soy sauce with a touch of dark sugar.

Chef Tips from the Video

• For extra crunch, lightly coat plantain pieces with a pinch of cornstarch before frying.
• A dash of lime juice added at the end brightens the deep flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; cold rice fries better.
• Fry the plantains in advance and reheat quickly in the skillet before adding.

Frequently Asked Questions