Bobby Kreiner's Food

Chili Pepper Fried Rice

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January 18, 2015

This dish is spicy and wonderful. I don't just make it according to this recipe. I substitute whatever leftovers I have in the fridge for the chicken and vegetables so this is just a basic technique.

  • Prep: 10 mins
  • Cook: 5 mins

  • 10 mins

    5 mins

    15 mins

  • Yields: 2 Servings

Ingredients

1/2 tsp chili pepper flakes

1 tbsp oil

1 tbsp minced garlic

1 tbsp minced fresh ginger

1 boneless skinless chicken breast sliced into thin, bite-sized pieces

1 1/2 tbsp oyster sauce (substitute hoisin sauce if allergic to shellfish)

2 jalapeno or serrano chili peppers cut lengthwise into quarters

2 cups cold cooked rice (day-old rice is best). Wet your hands and break up the clumps

1 egg

1 tbsp fish sauce

3/4 tsp sugar

20 basil leaves

5 cucumber slices 1/2 inch thick

1 green onion sliced on the bias

1 lime sliced

Directions

Heat a wok over high heat and add oil. When oil is hot, add garlic, ginger and chili flakes and stir fry until garlic is very light brown, about 30 seconds.

Add the chicken, oyster sauce, and chili peppers. Stir fry for another 30 seconds.

Add the rice and stir-fry until rice is heated, about 45 seconds. Then move all the ingredients to the sides the wok and crack the egg in the middle.

Stir the egg until it begins to cook then stir the egg and rice together.

Add fish sauce and sugar and stir fry for 15 seconds.

Stir in basil leaves for a few seconds and remove from heat and serve topped with green onions and lime slices.

TIP: Have all stir fry ingredients prepped and ready before you begin, and have a small cup of water handy in case things start to burn or stick.

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