Entree

Author Grace Young first tasted jerk chicken fried rice in a Chinese-Jamaican restaurant in New York City. As she notes in this adapted recipe from “Stir-Frying to the Sky’s Edge,” it’s important to stir the pan drippings into the rice. The jerk marinade makes twice what you’ll need; refrigerate extra for up to one week or freeze for two months.

* 11/2 cups chopped green onions

* 1 tablespoon roughly chopped garlic

* 2 tablespoons ketchup

* 2 tablespoons fresh lime juice

* 1 tablespoon distilled white vinegar

* 2 tablespoons soy sauce

* 1 tablespoon fresh thyme leaves

* 2 teaspoons each: ground allspice, brown sugar

* 1 tablespoon plus 1 teaspoon dark soy sauce

* 2 tablespoons plus 1 teaspoon peanut or vegetable oil

* 1/2 teaspoon each: ground cinnamon, black pepper, red pepper flakes, ground red pepper

* 2 chicken legs with thighs, about13/4 pounds

* 1/3 cup each: chopped onions, diced carrots

* 4 cups cold cooked rice

Combine 1 cup of the green onions and garlic in a food processor. Pulse until just combined. Add the ketchup, lime juice and vinegar; process until almost smooth, 1 minute. Add 1 tablespoon of the soy sauce, thyme, allspice, sugar, 1 teaspoon of the dark soy sauce, 1 teaspoon of the oil, cinnamon, black pepper, red pepper flakes and ground red pepper. Pulse until well combined.

Make several 1-inch slits on both sides of the chicken legs. Put the chicken legs in a large shallow bowl; coat with 1/4 cup of the jerk marinade. (Reserve remaining marinade for another use.) Cover chicken; refrigerate 2 hours or overnight. Remove the chicken from the refrigerator 30 minutes before roasting.

Heat oven to 425 degrees. Place the chicken skin side up in a foil-lined roasting pan. Roast until the chicken is golden brown and measures 165 degrees on a meat thermometer, 30-35 minutes. Transfer the chicken to a cutting board, reserving the pan drippings. Allow chicken to rest 10 minutes; remove meat from bones. Cut into bite-size pieces. Combine the remaining 1 tablespoon of the soy sauce and 1 tablespoon of the dark soy sauce in a small bowl.

Heat a large wok over high heat; swirl in remaining 2 tablespoons of the oil; add the onions and carrots. Stir-fry until the onions begin to wilt, 30 seconds. Add the rice; stir-fry, breaking up the rice with a spatula until heated through, 2 minutes. Swirl in the soy sauce mixture; stir-fry until all the rice grains are evenly colored, 1 minute. Stir in the remaining 1/2 cup of the green onions, pan drippings and chicken; stir-fry until just combined, 10 seconds.

Serves: 4.

Per serving:

630 calories, 42 percent of calories from fat, 29 grams of fat, 7 grams of saturated fat, 127 milligrams of cholesterol, 50 grams of carbohydrates, 39 grams of protein, 561 milligrams of sodium, 2 grams of fiber