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RECIPE
17 INGREDIENTS6 STEPS30MIN

Chicken Fried Rice

5.0
1 Ratings
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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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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.
30MIN
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
5 cups
Cooked Leftover  White Rice
1 lb
Chicken Breasts , thinly sliced
1 cup
Diced  Carrots
2
Scallions , finely chopped
1/2 cup
Diced  Bell Peppers
3 cloves
Garlic , grated
1 tsp
Grated  Fresh Ginger
3 Tbsp
Vegetable Oil
divided
3 Tbsp
or more to taste
1/2 tsp
Sesame Oil
1
Large  Onion , diced
1/2 cup
Diced  Celery
1 cup
Bean Sprouts
1 Tbsp
Chopped  Culantro Leaves
(optional)
1/4 tsp
Chinese Five Spice Powder
1/2
Scotch Bonnet Pepper , diced

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Nutrition Per Serving

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CALORIES
871
FAT
20.6 g
PROTEIN
24.5 g
CARBS
144.2 g

Author's Notes

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.

Cooking Instructions

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Step 1
The first thing we need to do is to season the Chicken Breast (1 pound) with the Chinese Five Spice Powder (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Mix well and let it marinate for a few minutes.
Step 2
Heat your wok or nonstick frying pan (you’ll need a large one) on medium-high heat, add Vegetable Oil (2 tablespoon) 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.
Step 3
Add the remaining Vegetable Oil (1 tablespoon) to the wok, then add the Onion (1) and grate in the Garlic (3 clove) and Fresh Ginger (1 teaspoon). Let that cook for a minute, then add the Carrot (1 cup), Bell Pepper (1/2 cup), and Celery (1/2 cup). Cook for about 3-5 minutes.
Step 4
Now add the Scotch Bonnet Pepper (1/2) and Dark Soy Sauce (3 tablespoon), followed by the pre-cooked chicken and Sesame Oil (1/2 teaspoon). It will go very dark, that will change soon.
Step 5
Now it’s time to add the White Rice (5 cup), 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.
Step 6
Now it’s time to add the remaining 3 ingredients. Add the Bean Sprouts (1 cup) and toss, then top with the Scallion (2) and Culantro Leaves (1 tablespoon) and cook for 1-2 minutes. That’s it, you’re done.

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Nutrition Per Serving
Calories
871
% Daily Value*
Fat
20.6 g
26%
Saturated Fat
8.6 g
43%
Trans Fat
0.0 g
--
Cholesterol
31.0 mg
10%
Carbohydrates
144.2 g
52%
Fiber
5.1 g
18%
Sugars
4.3 g
--
Protein
24.5 g
49%
Sodium
885.8 mg
39%
Vitamin D
0.2 µg
1%
Calcium
94.7 mg
7%
Iron
8.3 mg
46%
Potassium
610.8 mg
13%
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