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Four-Pepper Chicken Fried Rice
Fantastic flavors with a little kick to boot!
Course Main Dish
Cuisine American
Keyword fried rice
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 4
Calories 349kcal
- 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
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.
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