Recipe courtesy of Chino Bandido

Jerk Fried Rice Chile Relleno

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  • Level: Intermediate
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 1 hr
  • Yield: 3 servings
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Jerk Fried Rice:

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 

Chile Relleno:

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 


  1. For the jerk fried rice: Heat the white rice in the microwave until tepid, about 1 minute.
  2. Heat a wok over high heat. Add the oil, then green onions, and flip; add jerk chicken, and cook, flipping, 10 seconds.
  3. Add rice, then mix well. Add oyster sauce and mix well. Set aside.
  4. 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.
  5. Mix 1 cup jerk fried rice and cheese in a bowl.
  6. Stuff rice/cheese mixture into chiles; compress.
  7. Dredge chiles in flour, shaking off excess.
  8. Beat egg whites in a bowl to just before soft peak stage. Dip chiles in egg whites, then roll in cracker crumbs.
  9. Pan-fry in oil over medium-high heat until golden brown, about 2 minutes per side.