Jerk Chicken Fried Rice

January 26, 2016

Jerk Chicken Fried Rice
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 cup cooked brown rice or quinoa
  • 1 cup carrots, chopped
  • ½ cup onion
  • 1 cup frozen peas
  • 3 large kale leaves, cut into ribbons
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon coconut oil
  • 1 breast organic rotisserie chicken, shredded
  • ½ avocado, sliced
  • For the sauce
  • 2 tablespoons jerk seasoning (spicely makes a good one)
  • 1 tablespoon raw honey
  • ½ tablespoon dijon mustard
  • water to loosen the sauce
  1. In a heavy bottom skillet heat the coconut oil. Add the onions and carrots and cook until onions are translucent (and 3-4 minutes). Add the brown rice or quinoa and stir. Press the mixture down into the bottom of the pain and let it sit for a few minutes to warm and get some color on it. Stir in the frozen peas, shiitake mushrooms and kale. Once combined, add the chicken, and then the sauce and stir to warm through. Serve with sliced avocado.


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