I made this Thai fried rice with the Thai pork burritos I made the other day. Both came out fantastic, making for the perfect dinner. The rice is packed full of flavor. This is definitely not boring or bland.
We’ll certainly make both this Thai fried rice and the pork burritos again soon. When I first made this I didn’t have a lot of experience with fish sauce. It’s mighty potent stuff, that’s for sure. I later made slow cooker Vietnamese ribs. They are absolutely packed with fish sauce. And despite the initial strong aroma, the ribs were truly amazing!
Thai Fried Rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 tablespoons vegetable oil divided
- 1/2 cup white onion chopped
- 1 clove garlic minced
- 1/2 cup assorted vegetables I used some from a bag in the frozen section, thawed
- 2 cups cooked rice
- 2 tablespoons chili sauce
- 1 tablespoon fish sauce
- 1 egg lightly beaten
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the onion and garlic and cook for 30 seconds.
Add the vegetables and cook another minute.
Add the rice, chili sauce, and fish sauce and fry another 3 minutes or until the rice is warmed completely.
Push rice mixture to the side of the skillet. Pour remaining oil into the center of the skillet and add the egg. Scramble the egg and cook until done.
Stir the rice mixture in with the scrambled egg. Serve.
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
Fantastic flavors with a little kick to boot!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
- 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.