Thai Pepper Fried Rice

Thai pepper fried riceOur niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.

Thai Pepper Fried Rice
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 tablespoons canola oil
  • 2 cloves garlic, chopped
  • ½ cup chopped onion
  • 3 red thai peppers, chopped
  • 1 small bunch baby bok choy, thinly sliced
  • 2 cups cooked brown rice
  • 2 eggs, beaten
  • 1 cup cooked chicken breast
  • ½ cup chopped tomatoes
  • ¼ cup low sodium soy sauce
  • juice of 1 lime
  • 1-2 tablespoons chopped fresh cilantro
  1. Heat oil in wok or large, deep skillet. Stir fry onion, garlic, and pepper for 2 minutes.
  2. Add bok choy to pan and continue to fry until bok choy is wilted.
  3. Add rice, stir fry 3 minutes.
  4. Pour eggs over. Continue to stir fry until eggs begin to cook. (This does not take more than a minute or two.)
  5. Add chicken and tomatoes. Fry 2 more minutes.
  6. Combine soy sauce and lime juice. Pour over rice mixture and fry 1 more minute. Remove from heat. Top with cilantro.

If you have cooked chicken already on hand, this is a quick work night meal.

Happy eating!


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