Jamaican Fried Rice with Vegetables and Meat

Pat the diced chicken thighs dry with paper towels. Put them in a bowl and toss with 1 tablespoon soy sauce, 1 clove minced garlic, the grated ginger, thyme, 1/4 teaspoon salt, and black pepper.

Use your fingers to break up any clumps in the chilled rice until the grains separate. Keep the diced onion, bell peppers, remaining garlic, and sliced scallions close to the stove, since this dish cooks quickly.

Set a wok or large skillet over medium-high heat and add 1 tablespoon oil. Once it shimmers, add the chicken in a single layer and cook without moving until nicely browned on one side, about 3 minutes. Stir and cook 2 minutes more until just cooked through. Transfer to a plate.

Lower the heat to medium, add 1 teaspoon oil to the pan, then pour in the beaten eggs. Let set for 20 seconds, then scramble gently into large soft curds. Slide the eggs onto the plate with the chicken.

Increase the heat to high and add the remaining 1 tablespoon oil. Add the onion and bell peppers and stir-fry for 1 to 2 minutes until they begin to soften but stay somewhat crisp. Add the remaining garlic and cook for 30 seconds until fragrant.

Add the rice and toss constantly for 2 to 3 minutes until every grain is hot and lightly toasted. Pour in the remaining soy sauce and ketchup (if using), and stir well so the rice turns an even golden brown.

Stir in the peas, then return the chicken and eggs to the pan. Toss for 2 minutes to heat everything through, breaking up the egg a bit. Taste and add the Scotch bonnet sauce, sesame oil, and more salt only if needed.

Turn off the heat, fold in the scallions, and serve immediately, with extra pepper sauce on the side. A squeeze of lime or a lime wedge cuts through the richness.