Plantain Shrimp and Pork Fried Rice

A flavorful fried rice recipe with lots of sweet plantain, shrimp, pork, and herbs.

Prep Time20

Cook Time30

rest time2

Total Time2 50

Servings: servings

Calories: 339kcal

1 cup rice
1/2 pound pork shoulder cut into small pieces
1/4 cup diced onion
1 blackened ripe plantain peeled and diced
5 cloves garlic minced
2 tablespoons soy sauce
2 tablespoons worcestershire
1 tablespoon habanero hot sauce or more if you can take it!
juice of 3 limes
1 tablespoon rice wine vinegar
10 shrimp cut into 4 pieces each
1 cup packed diced herbs I used mostly parsley with some cilantro and basil I had leftover

I typically do not boil rice but I find that when doing fried rice, it helps to keep it less starchy and you are able to use it in a few hours instead of having to wait a whole day
Bring salted water to a boil and add 1 overflowing cup of rice. Stir to combine and turn the heat to a low simmer. Simmer until the rice is tender. Strain and spread it out onto sheet pan. Drizzle on some olive oil and toss to coat. Allow to sit uncovered on the counter for 20 minutes, then transfer to the fridge to fully cool.
Preheat a large frying pan over high heat. Add the pork with a splash of oil. Cook the pork to brown on all sides, about 8 minutes total
Add in the onion and plantain and cook 5 minutes to brown the edges of the plantains.
Add in the garlic and cook 2 minutes.
Add the rice and toss to combine. Cook for 5 minutes, tossing once or twice, to add the fried texture to some of the rice.
Turn heat to medium and add in the soy sauce ,worcestershire, lime, rice vinegar, and hot sauce. Toss to coat.
Add in the shrimp and herbs and toss. Cook 2 minutes stirring often until the shrimp is cooked.