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A spicy Pepper Shrimp Fried Rice influenced by Chinese culinary traditions, popular in Caribbean regions like Trinidad and Tobago, Jamaica, and Guyana. This recipe features medium shrimp and a mix of hot peppers for a kick.
Total time30 min
Ingredients17
Serving size4
Calories450
Wok
Frying Pan
Paper Towel
4 cups cooked rice (chilled)
1 1/2 lbs medium shrimp (cleaned)
1/2 teaspoons salt
1/2 teaspoons black pepper
1 tablespoon Tamari
2 tablespoons corn starch
Oil for frying the Shrimp (veg oil – 2 cups)