I’ve been subscribing to Chile Pepper magazine for quite some time now. Though I certainly don’t consider myself to be a Chilehead, I do like some heat in my dishes, like this four-pepper chicken fried rice. A lot of people are afraid of using peppers or hot sauces in their dishes, but I’ve found that if you experiment with them you can get a better tasting dish, and one that doesn’t burn off the roof of your mouth.
I found this recipe for four-pepper chicken fried rice in the November 2009 issue of the magazine. It came out absolutely fantastic. You can use whatever peppers you have really. I had some roasted chicken left from a cookout on my Big Easy, which worked just great in this meal. I’d make this again in a heartbeat.
Also try my grilled Kung Pao chicken with egg-fried rice.
Four-Pepper Chicken Fried Rice
- 1 cup brown rice
- 3 tablespoons olive oil divided
- 1 pound fresh green beans trimmed, and cut into 1" lengths
- 3 jalapenos seeded if desired, cut into strips
- 2 red bell peppers cut into strips
- 2 poblano peppers can sub green bell peppers, cut into strips
- 6-8 dried chiles
- 2 eggs lightly beaten
- 1 tablespoon soy sauce plus more for serving
- 1 tablespoon hot sauce I used Cholula, my favorite
- 2 cups roasted chicken chopped
- Green onions chopped, for garnish
- Cook rice per package instructions.
- Heat 1 tablespoon of the oil in a large skillet. Add the green beans and cook until slightly tender, about 8 minutes.
- Add in the peppers and dried chiles and cook until tender, about 5 minutes.
- Remove the vegetables to a large bowl.
- Reduce heat to low.
- Add the eggs and scramble. Cook until done. Remove to the bowl with the vegetables.
- Add the remaining oil. Increase the heat to medium high. Add in the rice and toss to coat. Cook for 1 minute.
- Add in the chicken, soy sauce, and hot sauce. Stir. Cook until the chicken is heated.
- Add the vegetables and eggs back and heat.
- Serve garnished with green onions and a little extra soy sauce on the side.