Caribbean Fried Rice

Ingredients:

  • 3 tablespoons peanut or corn oil
  • 1 lb. chicken breast, chopped into 1-in. chunks
  • 1 medium onion, peeled and chopped
  • 1 green scallion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 sprig fresh thyme, finely chopped
  • 1 Scotch bonnet chile, seeded and minced
  • 1/2 red bell pepper, seeded and minced
  • 1/2 green bell pepper, seeded and minced
  • 3 celery stalks with leaves, chopped
  • 1/2 teaspoon tomato paste
  • 1/2 cup cooked green beans
  • 2 carrots, peeled, cooked and diced
  • 3 oz. light lager blended with 1 egg
  • 4 cups cooked rice
  • Salt and pepper to taste

 Directions:

  1. Place oil in a large wok set over medium heat and fry chicken until white and cooked.
  2.  Add onions, garlic, thyme, peppers, chile, celery leaves and cook until onions are soft, about 5 minutes, stirring often, over medium heat.
  3. Add tomato puree, beans and carrots, and reducing heat to low, cook 3 minutes.
  4. Add rice, stir to blend, and using the spoon, push the rice up the sides of the wok, clearing a space nearest the heat.
  5. Pour in the egg and lager mixture into the well, and cook egg until just beginning to scramble, then blend in rice and heat through.
  6. Serve hot and enjoy!

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