Fried Rice With Spicy Chicken Tenders
Ingredients
- 1 ¼ cups rice
- 1 lb chicken tenders
- 1 oz Spur Tree Jerk Seasoning or 1 oz Spur Tree Curry Seasoning
- 2 rashers bacon, cut into short strips
- 1 medium onion, sliced
- 2 large cloves garlic
- 2 stalks scallion, chopped
- 2 eggs beaten and seasoned with salt and pepper
- ½ sweet red pepper, cut into strips
- 8 oz sweetcorn
- 8 oz spinach, coarsely chopped ( substitute callaloo or pak choy if desired)
- 2 tablespoons oil
- Salt and pepper to taste
Directions
- Marinate chicken tenders with Spur Tree Seasoning and leave for an hour – overnight if possible
- Cook rice and drain. You can use leftover plain cooked rice.
- Heat 1 tablespoon oil in a large skillet. Shallow fry chicken tenders, drain and leave in a warm place. This takes about 2-3 minutes each side.
- Wipe pan clean. Heat the remaining tablespoon of oil and cook bacon in it.
- Remove cooked bacon and, using kitchen paper, mop up half of oil in the pan.
- Add onion, scallion, garlic and sweet pepper to pan. Cook under low heat until onions are translucent and other ingredients are cooked but crunchy. Do not overcook.
- Add spinach and cook for a further minute.
- Remove and drain on a paper towel.
- Add eggs to skillet and cook- as you would scramble eggs.
- Add onion mixture, bacon, sweetcorn and rice to the skillet.
- Stir gently until all ingredients are thoroughly mixed together
- Season with salt and pepper to taste.
- Remove to a serving platter and top with cooked chicken tenders.
- If desired, you can jazz up your rice with Spur Tree Spice It Up Sauce!
Serves 4
Recipe courtesy of Chhaya Hawkins – Kingston, Jamaica