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Oxtail fried rice served with sides

Oxtail Fried Rice

This Caribbean-inspired oxtail fried rice combines tender cooked oxtail, cold rice, eggs, vegetables, scallions, and a small amount of rich oxtail gravy. It is especially good for leftover oxtail and comes together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean-Inspired
Calories: 550
Ingredients Method Notes

Ingredients
  

Oxtail Fried Rice
  • 3 cups cold cooked long-grain or jasmine rice
  • 2 cups cooked oxtail meat removed from the bones and cut into bite-size pieces
  • 2 tablespoons reserved oxtail gravy
  • 2 large eggs lightly beaten
  • 2 tablespoons neutral cooking oil divided
  • 1 small yellow onion diced
  • 3 scallions sliced, white and green parts separated
  • 1/2 red bell pepper diced
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 3 garlic cloves minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • Salt to taste if needed
Optional for Heat
  • 1/4 Scotch bonnet pepper very finely minced
  • Caribbean hot pepper sauce for serving

Method
 

  1. Prepare the oxtail: Remove all bones and hard cartilage from the cooked oxtail. Trim excess solid fat and cut or pull the meat into bite-size pieces. Measure 2 tablespoons of reserved oxtail gravy and set aside.
  2. Scramble the eggs: Heat a large wok or heavy skillet over medium-high heat. Add 1 teaspoon of oil. Pour in the beaten eggs and stir gently until just set. Transfer the eggs to a plate and set aside.
  3. Crisp the oxtail: Add 1 tablespoon of oil to the hot skillet. Spread the cooked oxtail in a single layer and leave it undisturbed for 30 to 45 seconds. Toss and cook for another 2 to 3 minutes, until the edges are browned and lightly crisp. Transfer the oxtail to a plate.
  4. Cook the vegetables: Add the remaining oil to the skillet. Add the onion, carrots, and red bell pepper. Stir-fry for 2 to 3 minutes. Add the garlic, ginger, thyme, allspice, white parts of the scallions, and Scotch bonnet if using. Cook for about 30 seconds until fragrant, then add the peas.
  5. Fry the rice: Add the cold rice to the hot skillet. Spread it across the cooking surface and leave it undisturbed for about 30 seconds. Toss and cook for 2 to 3 minutes, breaking apart any clumps, until the rice is hot and the grains are separated.
  6. Season the fried rice: Drizzle the soy sauce over the rice and add 2 tablespoons of reserved oxtail gravy. Toss immediately so the seasonings coat the rice without making it soggy. Return the browned oxtail and scrambled eggs to the skillet and cook for another 1 to 2 minutes, until thoroughly heated.
  7. Finish and serve: Turn off the heat. Add the toasted sesame oil, black pepper, and green parts of the scallions. Taste and add salt only if needed. Serve hot with Caribbean hot pepper sauce, if desired.

Notes

  • Cold day-old rice gives the best fried-rice texture.
  • If using freshly cooked rice, spread it over a tray and chill it completely before frying.
  • Use about 2 tablespoons of oxtail gravy for 3 cups of cooked rice. Too much gravy can make the rice soggy.
  • Jamaican-style leftover oxtail works especially well in this recipe.
  • If starting with raw oxtail, cook it until fully tender before making the fried rice.
  • Remove all bones and hard cartilage before adding the oxtail to the skillet.
  • For crispier rice, avoid overcrowding the pan and cook in two batches if necessary.
  • This recipe makes approximately 4 servings.
Nutrition is estimated per 1 serving. Actual calories may vary depending on the amount of fat on the oxtail and the gravy used.