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My wife and I love our fried rice. I have developing variations of the original and having so much fun.
Jump to RecipeRice as the base is so versatile. The rice takes on the flavor so well. My Jerk Chicken Fried Rice has all the attributes that you love about fried rice but with a kick! The jerk has habaneros. The habaneros are high on the scoville scale but cooking them mellows about the spice and brings out the flavor.
For those of my readers that do not know what the SCOVILLE SCORE is let me explain. Peppers are rated based on their spiciness. The spicier they are, the higher the scoville number. The Carolina Reaper and Ghost Peppers are the strongest in the world. Eat with extreme caution. Bell peppers are on the other end of the scale and extremely mild.
I love peppers. I believe that peppers are assumed to be spicy. With that said, peppers have so much flavor. When they are cooked, or when they are seeded, the most potent part of pepper, the flavor comes out and not the spice. Some examples of pepper dishes I have created include:
SWEET PEPPERS in this cream cheese pepper role.
HABANEROS in this jerk chicken.
Part of the jerk marinade ingredients.
Assembling the jerk fried rice.
Jerk Chicken Fried Rice Plated.
Jerk Chicken Fried Rice
A super tasty and somewhat spicy spin on the Chinese classic recipe with this Caribbean Jerk Chicken Fried Rice #habanero peppers.
Ingredients
Jerk Ingredients
- 2 Lbs Boneless Chicken Thighs cubed
- 1 Bunch Green Onions
- 2 Inch Ginger sliced
- 2 Whole Scotch Bonnet Peppers ends removed
- 1/4 Cup Lime juice
- 1 Bunch Cilantro
- 2 Tbsp Gluten free soy sauce
- 2 Tbsp White wine vinegar
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Cumin
- 1 Tsp Cinnamon
- 1 Tsp Coriander
- 1/2 Tsp Cloves
- 1/2 Whole Red Pepper diced
- 2 Cups Peas
- 2 Cups White rice
Instructions
Jerk Chicken Fried Rice
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Combine all the ingredients through the clove (reserving the chicken) in a blender. Blend until fully pureed. Pour over the chicken thighs and place in a bowl and marinate at for 2 hours to overnight.
Cook the rice according to box instructions.
Remove the chicken from the fridge and place on a baking tray including the marinade. Place in a 300 degree oven and cook for 15 minutes. Remove from oven and set aside.
Heat a wok on medium high heat. Add the chicken with the marinade and get a good sear. Remove from wok and set aside. Add the red peppers to the wok and cook for 2 minutes. Add peas and cook for 1 minute. Next, add in the rice and crisp it in the wok. Finish by adding back in the chicken. Cook for about 5 minutes.
Serve and enjoy!
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