Four-Pepper Chicken Fried Rice
Fantastic flavors with a little kick to boot!
Adapted from the November 2009 Chile Pepper magazine
fresh green beans
trimmed, and cut into 1" lengths
seeded if desired, cut into strips
red bell peppers
cut into strips
can sub green bell peppers, cut into strips
plus more for serving
, my favorite
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.