Recipe courtesy of Chino Bandido
Jerk Fried Rice Chile Relleno
- Level: Intermediate
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1702
- Total Fat
- 125
- Saturated Fat
- 20
- Carbohydrates
- 99
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 47
- Cholesterol
- 112
- Sodium
- 599
- Total: 1 hr 10 min (includes cooling time)
- Active: 1 hr
Ingredients
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
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.