Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil + 1 tablespoon (or use butter)
  • 2 large eggs (scrambled)
  • 1 pound chicken breast (chopped (or use chicken thighs))
  • 2 jalapeno peppers (diced)
  • 1 serrano pepper
  • 1 medium onion (diced)
  • 1 medium carrot (peeled and diced)
  • 4 cloves garlic (chopped)
  • 1 tablespoon Chinese 5 spice
  • 1 tablespoon spicy red pepper flakes (optional)
  • 1 teaspoon chili paste
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 4 cups cooked rice (chilled - day old rice is best for this recipe)
  • 4 green onions (chopped)
  • 1/4 cup soy sauce
  • 2 teaspoons fish sauce
  • 3 tablespoons sriracha (or to taste)
  • 1 tablespoon sesame oil
  • FOR GARNISH: Chopped peppers (spicy chili flakes, sliced green onions)

Instruction

  • Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
  • Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
  • Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
  • Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
  • Stir in the sriracha, sesame oil and reserved scrambled eggs.
  • Garnish and serve!