How to Make Jamaican Fried Rice

Spicing up a takeout classic!

Say goodbye to boring takeout fried rice and level up your dinner with this bold and flavorful Jamaican Fried Rice recipe. This dish takes the traditional Asian-style takeout fried rice you know and love and infuses it with the unmistakable Caribbean heat and spice of jerk seasoning and scotch bonnet peppers. It’s smoky, spicy, and packed with layers of savory goodness that make every bite unforgettable.

Loaded with jerk-marinated boneless chicken thighs, seared ribeye steak, and juicy shrimp, this dish is a full meal in one skillet. The magic starts with day-old rice, a staple in making the perfect fried rice. From there, the party gets louder with sautéed bell peppers, sweet peas and carrots, fluffy scrambled eggs, and a final splash of jerk marinade tie everything together in a perfectly spiced, island-style stir-fry.

The addition of a scotch bonnet pepper (with seeds removed for a manageable kick) brings authentic Jamaican heat without overpowering the dish. The combination of proteins adds richness, while the vegetables keep it vibrant and colorful. It’s fast, filling, and hits all the right notes. A lil bit of heat, sweet, and smoky!

If you’re looking for a way to spice up your usual fried rice game or craving something different for dinner, this Jamaican fried rice delivers. It’s great for weeknight meals, meal prep, or even those dinners for two. Trust me, my wife LOVES this! You get the soul of a Caribbean feast in the convenience of a stir-fry. Easy, spicy, and bursting with flavor, this isn’t just any fried rice, it’s Jamaican Fried Rice on another level!

Grocery List

• 2–3 cups of day-old white rice
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 scotch bonnet pepper, seeds removed and finely chopped
• ½ white onion, diced
• 1 ribeye steak, seasoned with salt and pepper
• 3–4 boneless, skinless chicken thighs seasoned with salt, pepper, garlic powder, and jerk marinade
• 1 lb. shrimp, peeled, cleaned, and deveined, and seasoned with salt, pepper, garlic powder, and jerk marinade
• 3 tablespoons jerk marinade (divided)
• 1 cup frozen peas and carrots
• 4 eggs, beaten
• 1 tablespoon unsalted butter
• 1 tbsp. soy sauce
• Salt, pepper, and garlic powder to taste

Print Recipe

How to Make Jamaican Fried Rice

Author: Patrick Lee

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Calories: 399

Best Season: Suitable throughout the year

Description

Take your fried rice game to a whole new level with this bold and flavorful Jamaican Fried Rice. Loaded with jerk-marinated chicken thighs, tender shrimp, and seared ribeye steak, this dish brings together all the fiery, savory elements of Caribbean cuisine in one sizzling skillet. Scotch bonnet pepper adds authentic heat, while a splash of jerk marinade and sautéed vegetables round out every bite with richness and color. Made with day-old rice for the perfect texture, this spicy Jamaican-inspired stir fry is fast, filling, and packed with flavor!

Ingredients

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Servings

• ¹⁄₂ green bell pepper (diced)
• ¹⁄₂ red bell pepper (diced)
• 1 scotch bonnet pepper (seeds removed and finely chopped)
• ¹⁄₂ white onion (diced)
• 1 ribeye steak (seasoned with salt and pepper)
• 3 boneless skinless chicken thighs (seasoned with salt, pepper, garlic powder, and jerk marinade)
• 2 cups day-old white rice
• 1 lb, shrimp (peeled, cleaned, and deveined, and seasoned with salt, pepper, garlic powder, and jerk marinade)
• 3 tablespoons jerk marinade (divided)
• 1 cup frozen peas and carrots
• 4 eggs, beaten
• 1 tablespoon unsalted butter
• 1 tablespoon soy sauce
• (Salt, pepper, and garlic powder to taste)

Instructions

1. Prep the Proteins:
2. Season the steak with salt and pepper.
3. Season the chicken thighs with salt, pepper, garlic powder, and 1 tablespoon of jerk marinade.
4. Season the shrimp with salt, pepper, garlic powder, and 1 tablespoon of jerk marinade.
5. Cook the Proteins:
6. Heat a large skillet or wok over medium-high heat.
7. Add a drizzle of oil and sear the steak until medium-rare. Remove, rest, and slice thin or into cubes.
8. In the same skillet, cook the chicken thighs until fully cooked and slightly charred. Remove and let rest 10 minutes before chopping.
9. Cook the shrimp for 2 minutes per side. Remove and set aside.
10. Build the Fried Rice:
11. Add butter to the skillet and sauté the onion, bell peppers, scotch bonnet pepper, and frozen peas and carrots until softened, about 4–5 minutes.
12. Push the veggies to the side and scramble the eggs directly in the pan. Mix into the veggies once cooked.
13. Add the day-old rice and the final 1 tablespoon of jerk marinade. Stir to coat evenly and fry for 4–5 minutes until slightly crispy.
14. Toss in the cooked chicken, shrimp, and steak. Stir everything together and let it fry for 1–2 more minutes to bring all the flavors together.
15. Add tbsp of soy sauce and mix until well combined.
16. Serve hot and enjoy your next-level Jamaican Fried Rice with a punch of heat and bold island flavor.

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