JERK FRIED RICE CHILE RELLENO

Jerk Fried Rice Chile Relleno image

Provided by Food Network

Time 1h10m

Yield 3 servings

Number Of Ingredients 11

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1 quart steamed white rice, chilled overnight
1 tablespoon vegetable oil
2 cups chopped green onions
2 cups chopped jerk chicken
2 teaspoons oyster sauce
3 Anaheim chiles
1 cup grated Colby Jack cheese
1/2 cup all-purpose flour
1 cup egg whites
1 sleeve saltine crackers, preferably Zesta, coarsely crushed
Oil, for frying

Steps:

For the jerk fried rice: Heat the white rice in the microwave until tepid, about 1 minute.
Heat a wok over high heat. Add the oil, then green onions, and flip; add jerk chicken, and cook, flipping, 10 seconds.
Add rice, then mix well. Add oyster sauce and mix well. Set aside.
For the chile relleno: Roast chiles. Place in a paper bag to cool. Peel skin, then make a vertical cut to clean seeds. Rinse with cool water. Pat dry.
Mix 1 cup jerk fried rice and cheese in a bowl.
Stuff rice/cheese mixture into chiles; compress.
Dredge chiles in flour, shaking off excess.
Beat egg whites in a bowl to just before soft peak stage. Dip chiles in egg whites, then roll in cracker crumbs.
Pan-fry in oil over medium-high heat until golden brown, about 2 minutes per side.