Ingredients
F
For the Jerk Chicken:
t
2 to 2 1/2 lbs boneless skinless chicken thighs
j
2 tablespoons jerk paste/marinade
d
1 ½ tablespoons dry jerk seasoning
d
1 teaspoon dark soy sauce
a
1 tablespoon avocado oil
F
For the Fried Rice:
c
4 cups cooked jasmine rice, cold and day old
t
2 to 3 tablespoons avocado oil, divided (add extra if wok looks dry)
l
½ large red onion, diced small
r
1 red bell pepper, diced small
g
1 green bell pepper, diced small
f
1 teaspoon fresh ginger, minced
g
3 garlic cloves, minced
h
1 whole habanero, very finely minced (use 1/2 for less heat)
g
1 generous handful fresh bean sprouts
F
For the Sauce and Seasoning:
l
2 tablespoons low sodium soy sauce
d
1 tablespoon dark soy sauce
L
1 tablespoon Lee Kum Kee oyster sauce
c
1 teaspoon chicken powder or bouillon
w
½ teaspoon white pepper
s
½ teaspoon sesame oil
d
½ teaspoon dry jerk seasoning, divided
Directions
1
Heat a large wok over medium-high heat until very hot and add a small drizzle of avocado oil. Place the seasoned whole chicken thighs into the wok and sear without moving them too soon so a deep crust forms. Flip and cook through, then remove from the wok and let them rest before chopping into irregular bite-size pieces.
t
1 tablespoon to 3 tablespoons avocado oil, divided (add extra if wok looks dry)
t
to 2 1/2 lbs boneless skinless chicken thighs
2
Lower the heat slightly and check the wok. If there is not at least about a tablespoon of rendered fat remaining, add 1 tablespoon avocado oil. Add 1 teaspoon jerk paste and the minced habanero and let it bloom for about 20–30 seconds to create a jerk-infused oil.
t
1 tablespoon to 3 tablespoons avocado oil, divided (add extra if wok looks dry)
j
1 teaspoon jerk paste/marinade
h
habanero, very finely minced (use 1/2 for less heat)
3
Add diced red onion and cook until beginning to soften. Add the red and green bell peppers and sauté until soft and blended into the wok. Add minced ginger and garlic and cook briefly until fragrant.
l
large red onion, diced small
r
red bell pepper, diced small
g
green bell pepper, diced small
f
fresh ginger, minced
g
garlic cloves, minced
4
Add the cold jasmine rice and break it up well, spreading it across the wok. Let sections sit untouched for short bursts so the rice fries instead of steaming, tossing occasionally to build texture. Sprinkle in 1/4 teaspoon dry jerk seasoning while the rice is frying.
c
cooked jasmine rice, cold and day old
d
¼ teaspoon dry jerk seasoning, divided
5
Add low sodium soy sauce, dark soy sauce, oyster sauce, chicken powder and white pepper directly to the rice. Let it fry for about 20–30 seconds before tossing so the sauce lightly caramelizes and coats the grains.
l
low sodium soy sauce
d
dark soy sauce
L
Lee Kum Kee oyster sauce
c
chicken powder or bouillon
w
white pepper
6
Return the chopped jerk chicken to the wok after the sauces have coated the rice. Toss to combine and allow the chicken to heat through while keeping its jerk flavor bold.
7
Sprinkle the remaining 1/4 teaspoon dry jerk seasoning over the rice and toss once more.
d
¼ teaspoon dry jerk seasoning, divided
8
Push the rice toward the sides of the wok and add a small drizzle of oil to the center. Add the bean sprouts and let them sit about 15–20 seconds, then toss quickly for about 30–45 seconds so they sauté lightly while staying crisp. Fold them into the rice.
t
to 3 tablespoons avocado oil, divided (add extra if wok looks dry)
g
generous handful fresh bean sprouts
9
Finish with sesame oil, toss once more and remove from heat.
s
sesame oil
