Jerk fried rice
For some variety in fried rice, I developed this Jamaican-inspired variant. It works as a weeknight main dish or as a side with Easy pea curry.
Course: Main Course
- up to 4-oz pork loin or cutlet
- 1 T + 1 T vegetable oil
- 1 small diced carrot
- 1 small diced red pepper
- 1 small diced onion
- 2 cloves garlic
- 2 T Jamaican jerk spice
- 3 c cooked rice
- 1 T lime juice
Be sure the veggies are very finely diced so they will cook quickly. Ideally, the pieces should be about the size of peas.
Chop pork into slightly larger blocks.
Heat 1 T vegetable oil in skillet on medium-high heat. When hot, add carrot, onion, and pepper and fry for 4 minutes until veggies are starting to brown.
Press garlic into pan and continue to fry for 30 seconds.
Add pork then jerk spice and stir for 1 minute more.
Add additional 1 T vegetable oil.
Add rice and fry for 2 minutes, mixing to distribute meat and vegetables evenly.
Squeeze lime juice over the top and serve.