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.
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.
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.
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.
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.
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.