In my kitchen, cooking a little extra rice has become second nature. I leave it ready for a quick stir-fry or a late lunch. But extra jerk chicken? Now that’s a surprise. Jerk chicken goes so fast in my house.

Old habits die hard, though. Even with my children at their granny’s house this July-August holidays, I find myself making meals fit for a full house, and on that day, I had leftover rice and jerk chicken.

That’s when my love for one-pot meals kicks in. Without Googling the recipe, I find myself combining both protein and rice.

Why do You Need These?

Cooked Rice (preferably day-old, chilled) Day-old rice is drier and firmer, which helps it fry up nicely without turning mushy. It soaks up sauces better and gives that perfect fried rice texture.

Diced Jerk Chicken. It’s smoky, spicy, and full of bold Caribbean flavor. Using leftovers adds depth and saves time.

Vegetable Oil used to sauté the ingredients and prevent sticking. It also helps carry the flavors throughout the dish.

Onion (½ large, diced) adds sweetness and a savory base. When sautéed, it builds flavor and aroma.

Garlic (1 clove, finely chopped) brings a sharp, earthy depth that complements the jerk seasoning beautifully.

Carrot (1, diced) gives a touch of sweetness and crunch, plus a pop of color.

Cabbage (1 cup, chopped) soaks up the sauces well. It also adds a rustic, homey feel.

Bell Pepper (1 cup, diced) Sweet and slightly tangy, bell peppers brighten the dish and balance the heat from the jerk chicken.

Peas (1 cup, frozen and thawed) Tender and slightly sweet, peas add texture and a subtle contrast to the spiciness.

Scallions (2, chopped) Fresh and peppery, they’re sprinkled in at the end for a burst of brightness and color.

Soy Sauce (2 tablespoons) adds saltiness and umami. It ties the rice and veggies together with a savory punch.

Oyster Sauce (1 tablespoon) Thick and rich, it deepens the flavor with a slightly sweet, briny note—don’t worry, it doesn’t taste like oysters.

Sesame Oil (½ teaspoon) A little goes a long way. It adds a nutty aroma and a hint of toasty flavor.

Black Pepper (¼ teaspoon) Enhances the overall seasoning and adds a mild kick.

Optional: Fresh Ginger (1 teaspoon, grated) Zesty and warming, ginger lifts the dish with a subtle heat and brightness.

Optional: Extra Jerk Marinade or Lime Juice. A splash of marinade intensifies the jerk flavor, while lime juice adds a fresh, tangy finish.

Recipe For Jerk Chicken Fried Rice?

Ingredients:

4 cups cooked rice (preferably day-old, chilled)
2 cups diced jerk chicken (white or dark meat, skin removed)
1 tablespoon vegetable oil
½ large onion, diced
1 clove garlic, finely chopped
1 carrot, diced
1 cup chopped cabbage
1 cup diced bell pepper (any color)
1 cup peas (frozen, thawed)
2 scallions, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil
¼ teaspoon black pepper
Optional: 1 teaspoon grated fresh ginger
Optional: Extra jerk marinade or a splash of lime juice for added zing

Instructions:

Dice all your veggies and strip the jerk chicken off the bone. Try to keep any cooked-on marinade.

Heat oil in a wide pan over medium heat. Add onion, garlic, black pepper, and ginger (if using). Cook for 2 minutes until fragrant.

Toss in the bell pepper, peas, and carrots. Stir-fry for 3 minutes until they begin to soften.

Add the soy sauce, oyster sauce, sesame oil, and jerk chicken. Stir well and cook for another 2 minutes to warm the chicken through.

to coat the rice in the sauces and distribute the ingredients evenly. Cook for 3–5 minutes, stirring occasionally, until everything is heated through.

Top with scallions and taste for seasoning. Add a splash more soy sauce or jerk marinade if you want to turn up the flavor.

What To Eat With Jerk Fried Rice?

Coleslaw: A creamy slaw with cabbage and carrots cools the palate and adds crunch.
Cucumber salad: Light, crisp, and refreshing—perfect for cutting through the heat.
Avocado slices or guacamole: Creamy and mellow, they pair beautifully with jerk spice.

Sweet & Savory Companions

Fried plantains: Their caramelized sweetness is a classic Caribbean contrast to jerk seasoning.
Grilled pineapple: Adds a juicy, tropical burst that complements the smoky chicken.
Sweet potato fries or mash: Earthy and sweet, they mellow out the spice and add comfort.

This one-pot wonder is the perfect way to breathe new life into leftovers. With bold jerk flavor, crisp veggies, and fluffy rice, it’s a Caribbean twist on a takeout classic.

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