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| Level: |
Intermediate |
| Total: |
1 hr 10 min |
| Active: |
1 hr |
| 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
Instructions
- 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.
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 |
