Quick Quarantine Leftover Jerk Chicken Fried Rice

Yesterday for lunch, I used some leftover baked jerk chicken and sticky jasmine rice (overcooked to say the least) to make this delicious jerk chicken fried rice! I ate it for both lunch and dinner. It was satisfying, quick to make, and utterly delicious.

I opened the fridge and stared into the unknown, looking for inspiration. I had the option of eating the plain baked chicken with the steamed rice, but couldn’t bring myself to do so one more day! I found a 1/4 head of cabbage, an almost shriveled carrot, a small onion, a few already peeled garlic cloves, and two scallions. Ingredients I always try to have on hand.

One thing led to the next, and this is the result. I hope you enjoy it as much as I did! It reminded me of a rice noodle dish I had at a Thai restaurant!

Leftover Jerk Chicken Fried Rice

Serves 4

Ingredients

4 cups cooked day old rice, (I used jasmine rice)
4 tbs extra virgin olive oil
1 small onion chopped
1 hot pepper, chopped
3 cloves garlic, chopped
1 cup left over baked jerk chicken or other chicken, cut into cubes
1 celery stalk, chopped
1 carrot, finely cubed
1 cup chopped cabbage
2 eggs, whisked
2 tbs soy sauce
2 tbs sesame oil
1 tsp granulated garlic powder, optional
Salt and black pepper

Heat oil in a large sauté pan. Add onion, garlic, hot pepper and cook for 2 mins. Add chicken and stir fry for 2 mins.
Add carrot, cabbage, celery, salt and black pepper and cook for another 2 mins. Move to the side and add eggs, scramble.
Add in chopped scallions, rice, soy sauce, sesame oil and garlic powder. Stir fry to mix well and allow rice to heat through. Break up any chunks.
Taste for salt and add more if required.

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Leftover Jerk Chicken Fried Rice

Us this recipe to liven up any baked or grilled chicken leftovers!

5 from 2 votes

Print Pin Rate

Course: dinner, lunch

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Calories: 516kcal

Ingredients

• 4 cups cooked rice (I used jasmine rice)
• 4 tbs extra virgin olive oil
• 1 onion chopped
• 1 hot pepper chopped
• 3 cloves garlic chopped
• 1 cup cooked chicken cut into cubes
• 1 celery stalk chopped
• 1 carrot finely cubed
• 1 cup cabbage chopped
• 2 eggs whisked
• 2 tbs soy sauce
• 2 tbs sesame oil
• 1 tsp granulated garlic powder optional
• Salt and black pepper

Instructions

• Heat oil in a large sauté pan. Add onion, garlic, hot pepper and cook for 2 mins.
• Add chicken and stir fry for 2 mins.
• Add carrot, cabbage, celery, salt and black pepper and cook for another 2 mins.
• Move to the side and add eggs, scramble.
• Add in chopped scallions, rice, soy sauce, sesame oil and garlic powder. Stir fry to mix well and allow rice to heat through. Break up any chunks.
• Taste for salt and add more if required.

Nutrition

Calories: 516kcal | Carbohydrates: 52g | Protein: 18g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 579mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2805IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 2mg

Cooking With Love,

Ria