Having leftover rice is quite normal in our home as I purposely make extra and store it in the fridge for making quick and tasty fried rice dishes. However when it comes to having ‘extra’ jerk chicken.. let’s just say that we’re true carnivores! With our girls off in college, sometimes I tend to forget and end up cooking the same amounts as if they were still living at home. Thus the extra jerk chicken in this case.
I love one pot dishes, especially ones where all the main components are already cooked.. like the rice and chicken.
4 cups cooked rice (I used long grain brown rice)
2 cups diced jerk chicken
1/4 teaspoon black pepper
2 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 cup cabbage (chopped)
1 carrot diced
1/2 large onion diced
1 clove garlic (diced fine)
1 tablespoon vegetable oil
1 cup diced bell pepper
1 cup peas (frozen – thawed)
* optional – 1 teaspoon grated ginger
Note: To make this dish fully gluten free ensure that the marinade you used in making the jerk chicken was gluten free (pay attention to the soy sauce used) and double check the oyster and soy sauce called for in the ingredient list above. White rice will also work excellent with this dish.
It’s important that the rice be kept in the fridge (even if it’s fresh rice you cooked specifically for this fried rice dish) as it will help it maintain a grainy texture when this jerk chicken fried rice is done cooking. Dice the onion, garlic, carrots, bell pepper and scallion. Then strip the jerk chicken off the bones (I used both white and dark meat).. try to keep as much of the marinade that’s cooked onto the chicken pieces as it will really help make this, ‘jerk chicken’ fried rice.
Heat the oil on a medium flame in a deep/wide pan, then add the diced onion, garlic and black pepper (add the grated ginger at this point as well – if using), turn the heat down to low and cook for 2 minutes. Then raise the heat to medium and add the bell pepper, frozen peas and carrots – cook for 3 minutes.
Add the oyster sauce, sesame oil and soy sauce along with the pieces of chicken and cook for another 2 minutes.
Now go in with the chopped cabbage and chilled rice. Mix well and cook for about 3-5 minutes or until everything is heated through. Top with the scallions and you’e done. You’ll notice that I didn’t add any salt as both the rice and chicken was already cooked with salt and the soy sauce we added will be enough to perfectly season this fried rice. However, do taste near the end of cooking and adjust accordingly.
Your kitchen will have that wicked aroma of islands as the pieces of jerk chicken combines with the other ingredients to give you one of the best one pot rice dishes you’ve ever had. If you want you can also intensify the ‘jerk’ flavors by adding a teaspoon of you favorite jerk marinade to the mix (when we added the other sauces) and don’t forget you can kick this up even more with the addition of some finely diced “Caribbean sunshine” – scotch bonnet pepper.
I know this is an older recipe, but we stumbled upon it and had to try it. It was maybe the best thing we’ve eaten in 2020. It was unreal! Saving this recipe and making it for all of our friends. Wow!
Best recipe I have ever tried, the taste was everything
Great dozen Chris, thank you so much!!
Simply WOW!! Made this for my husband and he loved it!! Thanks a ton!
Chris,really enjoyed your Jerk Chicken Fried Rice and your Caribbean Beef,Sweet Potatoe and Pumpken Soup. DELISH! Keep the recipes coming! Thank You.
This I must do. Had visitors from Trinidad recently and impressed them with one of your dish. Came out great keep up the good work
Hey Chris, this is pretty close to my recipe, however, I have never used cabbage in it. I will try this in the next day or so with leftover roast pork. What kind of cabbage are you using. Think I’ll try with the Chinese Cabbage, or do you have a different favorite?
Yuuuuum Chris, I made the “Jerk Chicken Fried Rice.” for my girls and we are hooked on all of your recipes.
Thanks a bunch.
fantastic recipe, I love all of the recipes. Keep publishing them, I am very grateful.
I would definitely gave thus a five star…
This recipe is terrific. We (my husband and I and fortunate friends who come to dinner) are thoroughly enjoying the Caribbean Pot recipes in general. A touch of the Islands brought into our kitchen. For many years, we have been spending time in Castara Tobago every winter. Our second home.