Name: Jerk Fried Rice Chile Relleno
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 3 servings
Ingredients: 1 quart steamed white rice, chilled overnight; 1 tablespoon vegetable oil; 2 cups chopped green onions; 2 cups chopped jerk chicken; 2 teaspoons oyster sauce; 3 Anaheim chiles; 1 cup grated Colby Jack cheese; 1/2 cup all-purpose flour; 1 cup egg whites; 1 sleeve saltine crackers, preferably Zesta, coarsely crushed; Oil, for frying

Directions

For the jerk fried rice: Heat the white rice in the microwave until tepid, about 1 minute.
Heat a wok over high heat. Add the oil, then green onions, and flip; add jerk chicken, and cook, flipping, 10 seconds.
Add rice, then mix well. Add oyster sauce and mix well. Set aside.
For the chile relleno: Roast chiles. Place in a paper bag to cool. Peel skin, then make a vertical cut to clean seeds. Rinse with cool water. Pat dry.
Mix 1 cup jerk fried rice and cheese in a bowl.
Stuff rice/cheese mixture into chiles; compress.
Dredge chiles in flour, shaking off excess.
Beat egg whites in a bowl to just before soft peak stage. Dip chiles in egg whites, then roll in cracker crumbs.
Pan-fry in oil over medium-high heat until golden brown, about 2 minutes per side.