Jerk Chicken Fried Rice
Jerk Chicken Fried Rice
Ingredients
For the Jerk Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons dark soy sauce
- 1 tablespoon dried jerk seasoning
- 2 tablespoons jerk marinade
- 2 tablespoons vegetable oil
For the Fried Rice
- 2 tablespoons vegetable oil
- 1 tablespoon jerk marinade
- 1 Scotch Bonnet pepper, diced (remove seeds for less heat)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 4 cups day-old cooked rice
- 3 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 cup bean sprouts
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon dried jerk seasoning
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs, 2 tablespoons of dark soy sauce, 1 tablespoon of dried jerk seasoning, and 2 tablespoons of jerk marinade. Mix thoroughly to ensure the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-6 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside on a cutting board to rest. Once slightly cooled, chop the chicken into bite-sized pieces.
⏱️ 12 min
- 3
Add 2 more tablespoons of vegetable oil to the wok. Add 1 tablespoon of jerk marinade and the diced Scotch Bonnet pepper. Sauté for about 20 seconds until fragrant.
⏱️ 1 min
- 4
Add the diced red bell pepper, green bell pepper, and red onion to the wok. Sauté for 3-5 minutes until the vegetables begin to soften.
⏱️ 4 min
- 5
Stir in the minced ginger, minced garlic, dried thyme, and ground allspice. Continue to sauté for another 1-2 minutes until the aromatics are fragrant.
⏱️ 2 min
- 6
Push the sautéed vegetables to one side of the wok. Add the day-old cooked rice to the empty side. Allow the rice to heat up for 1-2 minutes, breaking up any clumps with your spatula.
⏱️ 2 min
- 7
Pour 3 tablespoons of dark soy sauce and 2 tablespoons of oyster sauce over the rice. Stir the rice and vegetables together until everything is well combined and the rice is evenly coated.
⏱️ 2 min
- 8
Add the chopped cooked chicken, sesame oil, bean sprouts, chicken bouillon powder, and 1/2 teaspoon of dried jerk seasoning to the wok. Stir everything together and cook for another 2-3 minutes, ensuring all ingredients are heated through.
⏱️ 3 min
- 9
Serve the Jerk Chicken Fried Rice immediately, garnished with fresh chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk Chicken Fried Rice
For the Jerk Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons dark soy sauce
- 1 tablespoon dried jerk seasoning
- 2 tablespoons jerk marinade
- 2 tablespoons vegetable oil
For the Fried Rice
- 2 tablespoons vegetable oil
- 1 tablespoon jerk marinade
- 1 Scotch Bonnet pepper, diced (remove seeds for less heat)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 4 cups day-old cooked rice
- 3 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 cup bean sprouts
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon dried jerk seasoning
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs, 2 tablespoons of dark soy sauce, 1 tablespoon of dried jerk seasoning, and 2 tablespoons of jerk marinade. Mix thoroughly to ensure the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken thighs and cook for 4-6 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside on a cutting board to rest. Once slightly cooled, chop the chicken into bite-sized pieces.
⏱️ 12 min - 3
Add 2 more tablespoons of vegetable oil to the wok. Add 1 tablespoon of jerk marinade and the diced Scotch Bonnet pepper. Sauté for about 20 seconds until fragrant.
⏱️ 1 min - 4
Add the diced red bell pepper, green bell pepper, and red onion to the wok. Sauté for 3-5 minutes until the vegetables begin to soften.
⏱️ 4 min - 5
Stir in the minced ginger, minced garlic, dried thyme, and ground allspice. Continue to sauté for another 1-2 minutes until the aromatics are fragrant.
⏱️ 2 min - 6
Push the sautéed vegetables to one side of the wok. Add the day-old cooked rice to the empty side. Allow the rice to heat up for 1-2 minutes, breaking up any clumps with your spatula.
⏱️ 2 min - 7
Pour 3 tablespoons of dark soy sauce and 2 tablespoons of oyster sauce over the rice. Stir the rice and vegetables together until everything is well combined and the rice is evenly coated.
⏱️ 2 min - 8
Add the chopped cooked chicken, sesame oil, bean sprouts, chicken bouillon powder, and 1/2 teaspoon of dried jerk seasoning to the wok. Stir everything together and cook for another 2-3 minutes, ensuring all ingredients are heated through.
⏱️ 3 min - 9
Serve the Jerk Chicken Fried Rice immediately, garnished with fresh chopped green onions.
⏱️ 1 min