Caribbean Fried Rice

Fried rice in the Caribbean?  Well, maybe.  After all, Chinese immigrants were used for many years on the vast sugar plantations in the West Indies, and we know that they contributed much to the food culture we now think of as "Island cooking."  But, even if you can't find it there, this dish will deliver a bit of island flavor to your table.

Using a large skillet or wok heat the oil over medium heat and sauté the scallions and bell pepper until softened, about 1-2 minutes.  Add the garlic and sauté just until aromatic, about 1 minute longer.

Add the beaten eggs and scramble, breaking up the large pieces. Keep frying beyond the usual scrambled egg stage until the concoction is quite dry, but try not to let the eggs start browning (a few brown spots are OK).

Add the turmeric, cumin, cinnamon, salt,  and combine well with the egg mixture.  Add the rice and toss until thoroughly combined; stir fry over medium high heat for 3-4 minutes.

Note: 

1. Authenticity would call for using a Scotch Bonnet or Habanero, the chiles of choice in island cooking.  Be forewarned however that they are exceptionally hot, and even one in this recipe may be too much for many people.  If you're concerned about the heat I advise using less than a whole bonnie or hab rather than using a different type of chile.  In any case, this dish is still scrumptious without any chile at all.
2. When handling chiles this hot you should handle them with rubber gloves, and take care not to rub any of the oils on your skin.

3. Cooked rice needs times to cool properly before stir frying, and to accomplish this it should be allowed to dry out in the fridge over night.  This allows the starch to trap the moisture the rice draws in during cooking.  If this is not allowed the rice will leech out this moisture during stir frying and make the rice gummy.