Chinese Jamaican jerk chicken fried rice from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 12, 2011

    p. 262 - I prepared the dish as Young suggests and, after tasting the rice, decided to add some of the marinade I’d reserved to give the dish a little bolder flavor. This especially brought out the fresh flavor of the lime and spiced it up a bit. We really enjoyed this dish for its Caribbean-influenced flavors. I even used the allspice and pepper flakes that I picked up on my last trip to Jamaica! Since this is a super-quick and simple weeknight dish if you roast the chicken in advance, I’ll definitely be making this again.

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