Make tasty chicken fried rice using a traditional Chinese influenced recipe from the Caribbean. With the huge influence Chinese immigrants had on the Cuisine of the Caribbean, it's not strange to see many Chinese style dishes throughout the Caribbean. Including this chicken fried rice dish.
Tyson® Chicken Breasts
, thinly sliced
, finely chopped
Ground Black Pepper
Dark Soy Sauce
Chinese Five Spice Powder
Scotch Bonnet Pepper
The first thing we need to do is to season the
Tyson® Chicken Breasts (1 lb)
Chinese Five Spice Powder (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Mix well and let it marinate for a few minutes.
Heat your wok or nonstick frying pan (you’ll need a large one) on medium-high heat, add
Vegetable Oil (2 Tbsp)
then add the seasoned chicken. Since we’re working with fairly high heat, remember to stir and it will cook in about 3-4 minutes. Now remove and set aside.
Add the remaining
Vegetable Oil (1 Tbsp)
to the wok, then add the
and grate in the
Garlic (3 cloves)
Fresh Ginger (1 tsp)
. Let that cook for a minute, then add the
Carrots (1 cup)
Bell Peppers (1/2 cup)
Celery (1/2 cup)
. Cook for about 3-5 minutes.
Now add the
Scotch Bonnet Pepper (1/2)
Dark Soy Sauce (3 Tbsp)
, followed by the pre-cooked chicken and
Sesame Oil (1/2 tsp)
. It will go very dark, that will change soon.
Now it’s time to add the
White Rice (5 cups)
, make sure you chilled it a bit so we get that grainy texture, and stir well. Since the rice is already cooked, all we’re doing is heating it through and infusing it with the main flavors of the fried rice.
Now it’s time to add the remaining 3 ingredients. Add the
Bean Sprouts (1 cup)
and toss, then top with the
Scallions (1 bunch)
Culantro Leaves (1 Tbsp)
and cook for 1-2 minutes. That’s it, you’re done.
For best results place the cooked rice in the fridge to chill before using. This will give you a lovely grainy texture (no clumping) and remember when cooking the rice, stop the cooking process when it’s about 95% done, so it’s not soggy.
Please dice the scotch bonnet pepper very finely and don’t include any seeds. We simply don’t want the raw heat.
To get the chicken sliced thin, when it’s still a little frozen use a sharp knife and you’ll be better able to get thin slices since it will be firm.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.