RECIPES / CARIBBEAN COOKING
Trini Jerk Fried Rice with Chicken
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 1 lb / 450 g boneless, skinless chicken thighs, cut into 2 cm pieces
- 2 tbsp BackYard Blendz Jerk Seasoning Medium, divided
- 3 cups cold, cooked long-grain rice, preferably cooked the day before
- 2 tbsp neutral cooking oil, divided
- 2 large eggs, lightly beaten
- 1 medium carrot, cut into small dice
- 1 cup finely shredded cabbage
- 1 small sweet pepper, cut into small dice
- 3 scallions, thinly sliced, with the green and white parts kept separate
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp fresh lime juice
- Salt, only if needed
Method
- Season the chicken Toss the chicken with 1 tbsp BackYard Blendz Jerk Seasoning Medium. Cover and refrigerate for 20 minutes while you prepare the vegetables.
- Make the finishing sauce In a small bowl, stir together the remaining 1 tbsp Jerk Seasoning, light soy sauce, dark soy sauce and lime juice. Set aside. Separating this sauce keeps the sweet jerk paste from catching in the pan.
- Prepare the rice Break up the cold rice with clean, dry fingers so there are no hard clumps. Keep it cold until the pan is ready.
- Cook the egg Heat a 32–35 cm wok or wide sauté pan over high heat until very hot. Add 1 tsp oil, add the egg and scramble for 30–45 seconds until just set. Transfer to a plate.
- Sear the chicken Return the pan to high heat and add 1 tbsp oil. Add the chicken in one layer and leave it undisturbed for about 1 minute. Stir-fry for 4–5 minutes, until browned in spots and the thickest pieces reach 74°C. Transfer to the plate with the egg.
- Stir-fry the vegetables Add the remaining oil, then the carrot, sweet pepper, cabbage and white parts of the scallion. Stir-fry for 2–3 minutes, until the cabbage softens slightly but still has bite.
- Finish the fried rice Add the cold rice and toss over high heat for 2 minutes, pressing and turning until heated through. Reduce the heat to medium-high, then return the chicken and egg. Drizzle the finishing sauce around the edge of the pan and toss continuously for 60–90 seconds, until every grain is glossy and the rice is steaming hot. Taste before adding any salt.
- Serve Fold through the green parts of the scallion. Serve immediately with lime wedges and a crisp cucumber salad, if you like.
BackYard Blendz Chef Notes
Use cold rice: Freshly cooked rice is too moist for good fried rice. Cook it ahead, spread it in a shallow container, cool it promptly, cover and refrigerate. Reheat only once, until steaming hot throughout.
Manage the jerk seasoning: The seasoning contains fruit, vinegar and brown sugar. Add it as a diluted finishing sauce over medium-high heat, then toss for no more than 90 seconds. High heat is useful for the rice; it is not useful for burning the seasoning.
Choose the right pan: A 32–35 cm wok or wide sauté pan is the practical minimum for this quantity. If your pan is smaller, cook the chicken and rice in two batches. Crowded rice steams and turns soft.
Adjust heat deliberately: Jerk Mild makes a gentler family version. Jerk Hell is not a straight swap: start with half the stated amount, taste after tossing, then add only if the heat remains balanced.
Make it vegetarian: Replace the chicken with 350 g firm tofu, pressed and cubed, or 2 cups well-drained cooked pigeon peas. Start with 1 tbsp seasoning and adjust after tasting.
Made with BackYard Blendz
BackYard Blendz Jerk Seasoning Medium
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