Jerk Fried Rice Chile Relleno

  0.0 – 0 reviews  
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: 3 servings

Ingredients

  1. 1 quart steamed white rice, chilled overnight
  2. 1 tablespoon vegetable oil
  3. 2 cups chopped green onions
  4. 2 cups chopped jerk chicken
  5. 2 teaspoons oyster sauce
  6. 3 Anaheim chiles
  7. 1 cup grated Colby Jack cheese
  8. 1/2 cup all-purpose flour
  9. 1 cup egg whites
  10. 1 sleeve saltine crackers, preferably Zesta, coarsely crushed
  11. Oil, for frying

Instructions

  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.

Nutrition Facts

Serving Size 1 of 3 servings
Calories 1702
Total Fat 125 g
Saturated Fat 20 g
Carbohydrates 99 g
Dietary Fiber 4 g
Sugar 5 g
Protein 47 g
Cholesterol 112 mg
Sodium 599 mg

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top