Fried Rice With Spicy Chicken Tenders


  • 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


  1. Marinate chicken tenders with Spur Tree Seasoning and leave for an hour – overnight if possible
  2. Cook rice and drain. You can use leftover plain cooked rice.
  3. 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.
  4. Wipe pan clean. Heat the remaining tablespoon of oil and cook bacon in it.
  5. Remove cooked bacon and, using kitchen paper, mop up half of oil in the pan.
  6. 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.
  7. Add spinach and cook for a further minute.
  8. Remove and drain on a paper towel.
  9. Add eggs to skillet and cook- as you would scramble eggs.
  10. Add onion mixture, bacon, sweetcorn and rice to the skillet.
  11. Stir gently until all ingredients are thoroughly mixed together
  12. Season with salt and pepper to taste.
  13. Remove to a serving platter and top with cooked chicken tenders.
  14. If desired, you can jazz up your rice with Spur Tree Spice It Up Sauce!

Serves 4

Recipe courtesy of Chhaya Hawkins – Kingston, Jamaica

Fried Rice with Spicy Chicken Tenders