IE 11 is not supported. For an optimal experience visit our site on another browser.

Eric Ripert's Caribbean Fried Rice with Shrimp

Eric Ripert's Snapper with Coconut Milk and Tomatoes + Caribbean Fried Rice
Eric Ripert's Snapper with Coconut Milk and Tomatoes + Caribbean Fried RiceZach Pagano / TODAY


  • 2 cups basmati rice
  • Pinch salt
  • Fried Rice
  • 2 tablespoons canola oil
  • 1/2 cup diced shrimp
  • 1 teaspoon minced ginger
  • 3 tablespoons sliced scallions
  • cups cooked basmati rice
  • 1/4 cup diced pineapple
  • 1/4 cup diced mango
  • 1/4 cup diced apple
  • Cayenne pepper to taste
  • Salt and pepper to taste
  • Cilantro chiffonade for garnish
  • Chef notes

    Make the sun shine in your kitchen with this Caribbean-style fried rice with shrimp, mango, pineapple and ginger. 


    For the rice:

    Rinse and drain the basmati rice.  Place the rice in a small saucepan with 3½ cups of water and the pinch of salt.  Bring the rice to a boil over high heat, lower the heat to medium and simmer for 10 minutes until most of the water has been absorbed. Place a tight fitting lid on the pan and remove from heat and let sit for another 10 minutes. Spread the rice out on a sheet pan and chill completely before proceeding with the recipe.

    For the fried rice:

    Heat a large nonstick pan with canola oil over high heat. Add shrimp, then the ginger and scallions to the pan and very quickly toss until fragrant. Add the rice, pineapple, mango, and apple and season to taste with salt, pepper and cayenne. Garnish with cilantro and serve hot.