Four-Pepper Chicken Fried Rice
Fantastic flavors with a little kick to boot!
Servings 4
Calories 349kcal
Equipment
Ingredients
- 1 cup brown rice
- 3 tablespoons olive oil divided
- 1 pound green beans fresh, 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 large eggs lightly beaten
- 1 tablespoon soy sauce plus more for serving
- 1 tablespoon hot sauce I used Cholula, my favorite
- 2 cups chicken roasted, chopped
- green onions chopped, for garnish
Instructions
- 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.
Notes
Rotisserie chicken is great in this dish!
Nutrition
Calories: 349kcal | Carbohydrates: 52g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 499mg | Potassium: 739mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3379IU | Vitamin C: 153mg | Calcium: 91mg | Iron: 3mg