Jerk Chicken Fried Rice
Jerk Chicken Fried Rice
Ingredients
For the Jerk Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 1 tablespoon all-purpose seasoning
- 1 tablespoon chicken seasoning
- 2 tablespoons Maxilicious jerk sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
For the Fried Rice
- 3 tablespoons hot oil, such as vegetable or canola oil
- 1 carrot, diced
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 scallions, white parts chopped, green parts reserved for garnish
- 4 cloves garlic, minced
- 2 large eggs, whisked
- 4 cups day old cooked white rice
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 3 scallions, green parts chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cubed chicken thighs with all-purpose seasoning, chicken seasoning, Maxilicious jerk sauce, dark soy sauce, and cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Heat 2 tablespoons of hot oil in a large wok or a large, deep skillet over medium-high heat. Add the seasoned chicken to the wok and fry, stirring occasionally, until it is fully cooked through and golden brown on all sides, about 8-10 minutes.
⏱️ 10 min
- 3
Once the chicken is cooked and golden brown, remove it from the wok and set it aside on a plate. Leave any remaining oil and residue in the wok.
⏱️ 1 min
- 4
Add the remaining 1 tablespoon of hot oil to the same wok. Add the diced carrot, diced yellow onion, and diced red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften.
⏱️ 4 min
- 5
Add the chopped white parts of the scallions and the minced garlic to the wok with the softened vegetables. Continue to sauté for another 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Push the cooked vegetables to one side of the wok to create an empty space. Pour the two whisked eggs into the empty side of the wok and scramble them until cooked, breaking them into small pieces.
⏱️ 2 min
- 7
Add the day old cooked white rice to the wok with the vegetables and scrambled eggs. Drizzle the light soy sauce, sesame oil, and oyster sauce over the rice.
⏱️ 1 min
- 8
Using a spatula or wok shovel, mix all the ingredients in the wok thoroughly, breaking up any clumps of rice and ensuring everything is well combined and heated through.
⏱️ 3 min
- 9
Return the previously cooked jerk chicken to the wok. Mix it into the fried rice. Sprinkle the chopped green parts of the scallions over the fried rice.
⏱️ 1 min
- 10
Give everything one last good stir to combine. Serve the jerk chicken fried rice immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk Chicken Fried Rice
For the Jerk Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 1 tablespoon all-purpose seasoning
- 1 tablespoon chicken seasoning
- 2 tablespoons Maxilicious jerk sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
For the Fried Rice
- 3 tablespoons hot oil, such as vegetable or canola oil
- 1 carrot, diced
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 scallions, white parts chopped, green parts reserved for garnish
- 4 cloves garlic, minced
- 2 large eggs, whisked
- 4 cups day old cooked white rice
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 3 scallions, green parts chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cubed chicken thighs with all-purpose seasoning, chicken seasoning, Maxilicious jerk sauce, dark soy sauce, and cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Heat 2 tablespoons of hot oil in a large wok or a large, deep skillet over medium-high heat. Add the seasoned chicken to the wok and fry, stirring occasionally, until it is fully cooked through and golden brown on all sides, about 8-10 minutes.
⏱️ 10 min - 3
Once the chicken is cooked and golden brown, remove it from the wok and set it aside on a plate. Leave any remaining oil and residue in the wok.
⏱️ 1 min - 4
Add the remaining 1 tablespoon of hot oil to the same wok. Add the diced carrot, diced yellow onion, and diced red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften.
⏱️ 4 min - 5
Add the chopped white parts of the scallions and the minced garlic to the wok with the softened vegetables. Continue to sauté for another 1-2 minutes until fragrant.
⏱️ 2 min - 6
Push the cooked vegetables to one side of the wok to create an empty space. Pour the two whisked eggs into the empty side of the wok and scramble them until cooked, breaking them into small pieces.
⏱️ 2 min - 7
Add the day old cooked white rice to the wok with the vegetables and scrambled eggs. Drizzle the light soy sauce, sesame oil, and oyster sauce over the rice.
⏱️ 1 min - 8
Using a spatula or wok shovel, mix all the ingredients in the wok thoroughly, breaking up any clumps of rice and ensuring everything is well combined and heated through.
⏱️ 3 min - 9
Return the previously cooked jerk chicken to the wok. Mix it into the fried rice. Sprinkle the chopped green parts of the scallions over the fried rice.
⏱️ 1 min - 10
Give everything one last good stir to combine. Serve the jerk chicken fried rice immediately while hot.
⏱️ 1 min