Chicken Fried Rice Recipe - Video West Indian Caribbean Style

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OK , on the menu today , I'm gonna make our West Indian Jamaican inspired chicken fried rice .

Certainly not a traditional dish , as far as I know , but something that I love to have .

It's really easy and it tastes great .

Let's get started in there .

I've got a little bit of oil .

I'm using the sunflower oil , but you can use anything you like , what we're gonna do .

We're gonna drop in our chicken now .

That chicken , the skinless , boneless breasts cut quite small .

While that's it , I'm just gonna add a little bit of salt .

I've got some dry thyme again , Not too much .

I put a couple of lips .

I've got a little bit of cinnamon stick that can throw in .

I don't mind that in my rice at all .

And let's cook this chicken for about 2 to 3 minutes .

It's nice and small .

I'm on a really high flame , so it should kind of cook quite quickly .

See you in a moment .

As you can see , our chicken is completely white now and it's probably cooked all the way through , even though you do have quite a bit of cooking still to go .

OK , at this point , let's get some onions in .

I'm going for a chopped red onion .

You can use any type of onion you like again .

I cut it quite small .

It kind of breaks down somewhat .

We've also here got some garlic and ginger finely mixed .

It's like it heats teaspoon for this amount .

Now I'm gonna jump in some scotch bonnet that pepper is lethal .

I mean , it is lethal .

That's why I've got a big chunk like that cos I wanna take it out later .

I don't wanna leave it in .

If you don't have this , you could use some West Indian pepper sauce something like an Ancona or something like that .

Ancona is actually my favourite pepper sauce .

Although there are many others on the market are now also gonna drop in some or spice or pimento , just in case you don't know .

That's all Spice .

That's the whole spice or known as pimento .

Absolutely wonderful and essential for West Indian cooking , for sure , especially in Jamaican cooking .

So we're gonna get that around now .

Let's cook this for about another 3 to 4 minutes .

Don't forget .

If you're on a really high flame , your highest heat , you can be on now .

We've got quite a lot of moisture in there .

You see that liquid ?

We need to get rid of that .

I don't want my rice to be really soggy and wet , so let's just keep stirring this around .

It might take a month or five or six minutes .

I'll be back when it's dried out somewhat .

Here we go .

It's like sort of four or five minutes .

The onions are cooking really nicely , blackening as well , which I kind of want .

The moisture's pretty much disappeared .

At this point .

I'm gonna get rid of this Scotch bonnet because I don't want it in there to break down .

Otherwise , that's a killer , that he really has done its job .

Now , discard that .

Got some wonderful flavours going on in there .

At this point , I'm gonna add just for a bit of colour , some green capsicums or bell peppers or sweet peppers .

We're getting cut nice and small .

Then I got my rice .

I've got a cooked plus smay rice .

You can use any cooked rice you like .

Let's get that in .

I cooked this earlier .

I mean , that's why I like this dish so much fried all different types of fried rice .

Actually , I always overcooked my rice to cook too much of it .

I mean , you know , and then I never got to do with it .

Frying it is is a great way to just give this a nice mix .

As you see them , babies pop up and come out as well .

There's a couple more in there .

I think now what's really important is to actually fry the rice .

I see lots of recipes , and I've tasted lots of fried rice where they're gonna tell you now , Put the rice in , stir it for a minute and it's done taking that bit of cinnamon out as well as you're going along .

That's not the case .

You need to really fry the rice .

I mean , I'm gonna cook this rice for about another six minutes on a really high heat , stirring it , continuously , mixing all those flavours in , and then I'll be back .

Here we go .

I've been cooking this for about five or six minutes .

Now that rice is really nicely fried as you can see from the pan .

It's nice and dry .

That's what you want .

You don't want this kind of wet , horrible rice when it's it's dry , but there's still a lot of moisture in there .

Off goes the heat .

I'm gonna add just a little touch here of nutmeg .

Just a little touch .

That's nutmeg .

If you don't know what it is , just a little bit of nutmeg powder .

I'm gonna add some cilantro or coriander .

Well , you could use parsley and then some spring onions , green onions or scallions Again , I don't know where you what you call them where you come from , have several names .

Let's just mix that in .

And you've got a wonderful , wonderful Jamaican West Indian inspired chicken fried rice .

That is gonna be really good .

I hope you enjoy it .

I'm gonna tuck into some of that right now .

See you again soon .

Bye bye .