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Chicken Fried Rice
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Recipe

17 INGREDIENTS • 6 STEPS • 30MINS

Chicken Fried Rice

5
1 rating
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.
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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.
https://www.youtube.com/user/caribbeanpot
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.
30MINS
Total Time
$2.44
Cost Per Serving
Ingredients
Servings
6
US / Metric
White Rice
1 cup
Leftover White Rice
5 cups cooked rice per 6 servings
Chicken Breast
1 lb
Chicken Breast, thinly sliced
Carrot
1 cup
Diced Carrot
Scallion
1 bunch
Scallion, finely chopped
2 scallions per 6 servings
Bell Pepper
1/2 cup
Garlic
3 cloves
Garlic, grated
Fresh Ginger
1 tsp
Vegetable Oil
3 Tbsp
Vegetable Oil
divided
Dark Soy Sauce
3 Tbsp
Dark Soy Sauce
or more to taste
Sesame Oil
1/2 tsp
Sesame Oil
Onion
1
Large Onion, diced
Celery
1/2 cup
Diced Celery
Culantro Leaves
1 Tbsp
Chopped Culantro Leaves
optional
Nutrition Per Serving
VIEW ALL
Calories
295
Fat
7.6 g
Protein
19.5 g
Carbs
37.8 g
Add to plan
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Chicken Fried Rice
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author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot

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 InstructionsHide images
step 1
The first thing we need to do is to season the Chicken Breast (1 lb) with the Chinese Five Spice Powder (1/4 tsp) and Ground Black Pepper (1/4 tsp). 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 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.
step 3
Add the remaining Vegetable Oil (1 Tbsp) to the wok, then add the Onion (1) and grate in the Garlic (3 cloves) and Fresh Ginger (1 tsp). 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 Tbsp), followed by the pre-cooked chicken and Sesame Oil (1/2 tsp). It will go very dark, that will change soon.
step 5
Now it’s time to add the cooked White Rice (1 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 (1 bunch) and Culantro Leaves (1 Tbsp) and cook for 1-2 minutes. That’s it, you’re done.
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Tags
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Dairy-Free
Chicken
Caribbean
Shellfish-Free
Kid-Friendly
Chinese
Rice
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