chinese 5 spice

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.

Spicy Chicken Fried Rice Recipe

olive oil

eggs (scrambled)

chicken breast (chopped (or use chicken thighs))

jalapeno peppers (diced)

serrano pepper

onion

carrot

garlic (chopped)

Chinese 5 spice

spicy red pepper flakes (optional)

chili paste

Salt and pepper

butter

rice rice

onions

soy sauce

fish sauce

sriracha (or to taste)

sesame oil

FOR GARNISH: Chopped peppers (spicy chili flakes, sliced green onions)

Eggs

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.

Chicken and Vegetables

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.

Spices

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.

Sauces

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.

Sriracha

Stir in the sriracha, sesame oil and reserved scrambled eggs.

Garnish

https://www.youtube.com/watch?v=kgXJotgDWWo

This spicy chicken fried rice recipe is so comforting and easy to make, with lots of chopped chicken, sriracha and the perfect blend of seasonings.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Fried rice is great as a side dish for all sorts of Chinese cuisine, and when you add in chicken, you have yourself a complete meal, though it still makes for a nice side.

I like to make a spicy version here, which includes a number of elements, including spicy chili peppers (jalapenos and serranos), chili paste, chili flakes as well as sriracha hot sauce. If you’re a spicy food lover like me, this is going to make you quite happy. Easy to make as spicy as you'd like! Spice it up, my chilihead friends!

This is a super easy weeknight dinner or a nice side dish. Let me know how you serve yours! I'd love to hear.

Spicy Chicken Fried Rice Recipe - How to Make Chicken Fried Rice

Ingredients

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 diced (optional, for extra spicy - Use Chinese Tien Tsin peppers instead if you can obtain them)
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

Cooking Directions

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!

Recipe Notes

The Peppers. I use jalapeno peppers for a good level of every day heat, though serrano peppers will add a bit of an extra kick for you. You can use hotter peppers to really spice things up, such as habanero peppers for even ghost peppers. Use Chinese Tien Tsin peppers if you can obtain them.

The Rice. Most fried rice recipes are made with day old or leftover rice, which works best because it is more dried out and easier for frying. If you make your rice fresh, be sure to chill it first before making this recipe. It will still come out good without chilling the rice, but your rice won't be as light and fluffy after stir frying. White rice is more commonly used, though you can also use brown rice.

The Chicken. I prefer chicken thighs for this recipe, though chicken breast is just as good. Also, you can cook the chicken separately from the vegetables, or used pre-cooked chopped or shredded chicken. This is great for leftovers.

Chili Pastes. My recipe calls for chili paste, and you have many options. I like to make my own homemade chili paste from fresh peppers, though you can use your favorites, such as gochujang, sambal oelek, harissa, or others. Or, just use extra sriracha. Try my homemade sriracha sauce recipe. So good!

Get the printable recipe with further notes and discussion at https://www.chilipeppermadness.com/recipes/spicy-chicken-fried-rice/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

#friedrice #chickenfriedrice

Spicy Chicken Fried Rice Recipe (I'm a Fried Rice Fanatic!)

Stir-fry soup is the perfect meal for whenever you need an easy, quick and wholesome meal in a hurry. Use ready-prepared stir-fry veggies or even just ordinary frozen mixed vegetables.This soup is easily tailored to your preferences and whatever you have at home.

Vegan Stir-Fry Soup

mixed vegetables

onion (fine diced.)

ginger

garlic garlic

soya sauce

rice noodles

vegetable stock

kale (either fresh

Add all the ingredients, except the green vegetable, to a saucepan.

Bring to the boil.Lower heat and simmer for about 5 minutes.

Add the green vegetable.Simmer for 3-5 minutes.

Taste the seasoning. It will likely not require salt and pepper but add it if preferred.Ready to serve.

Bo Kho is a comforting Vietnamese beef stew recipe with aromatic lemongrass, an intoxicating blend of spices, and tender beef slowly simmered, a favorite.

Bo Kho Recipe (Spicy Vietnamese Beef Stew)

beef

5-spice powder

vegetable oil

Thai chilies (minced)

garlic (minced)

lemongrass

tomato paste

star anise pods

annatto

beef stock

coconut water

carrots (chopped)

chili oil

For Garnish. Torn Thai basil

Marinate

Set the chunks of beef into a bowl or sealable baggie. Whisk together the fish sauce, 5-spice powder, salt and pepper. Pour over the beef and marinate while you prepare your other ingredients. (NOTE: I like to marinate at least 30 minutes, though longer is better. Consider starting your marinade the morning of cooking).

Brown

Heat the vegetable oil in a large pot or Dutch oven to medium-high heat. Add the beef in batches and brown each side, turning as needed – about 10 minutes total. Set the beef aside onto a plate.

Onion

Reduce the heat to medium and add the onion and peppers. Cook for 10 minutes, stirring often, until the onion starts to brown.

Garlic

Add the garlic and cook for 30 seconds, or until the garlic blooms.

Lemongrass

Stir in the lemongrass, ginger, tomato paste, star anise, and ground annatto. Mix well in the bottom of the pot.

Simmer

Add the beef stock and coconut water, then the browned beef along with any juices from the plate. Bring to a boil, then reduce heat. Cover and simmer for 1.5 hours, or until the meat is tender, stirring as needed.

Carrots

Add the carrots, chili oil, and soy sauce. Stir, then cover and simmer 30 minutes, or until the carrots are cooked and the beef very tender. Remove from heat.

Adjust

Stir in the fish sauce. Taste and adjust for salt and pepper.

Serve

Serve with Thai basil or fresh chopped herbs.

Ridiculously good. For the marinade, we needed an extra tablespoon of fish sauce as it didn't quite cover 3 lbs of meat. We also needed a bit more time to cook the carrots down. Such a wonderful spicy oily character to this. Will revisit for sure.

Hey Mike, being Irish and married to a beautiful Vietnamese woman cooking for her is always touch and go.
I made your Bo Kho with a few twists of my own and it was a big hit,,,,whew.
Wish you all the best.
Tim

Fabulous dish for a frosty winter day. Those spices get you going.

This is definitely a 5 star recipe.  I love cooking and am always trying new recipes.  This is the best new recipe I’ve had in months.  I made the recipe almost exactly as written except I used canned tomatoes instead of paste and I used coconut milk instead of water. I used 3 Thai chilis and the spice was very well balanced with the lemongrass(which I love) and the other ingredients.  Thanks for the recipe. It will be in my regular rotation.

Hey Mike, I know it wouldn’t be traditional, but could one make this dish with sneaking in a sweet potato?!

Nice dish, Mike. We like to make Vietnamese &amp; Thai cuisine so this was a "gotta' try it" recipe. Glad we did. Apart from two substitutions, I followed the recipe as written. First, no Chinese five spice &amp; too lazy to use your recipe to make it - so I used Japanese seven spice - a different flavor profile &amp; may have upped the heat a bit. Second, no coconut water; only coconut milk on hand, so I  diluted it with water into a 50-50 mix - again, a slightly different flavor profile and consistency. Used chuck roast &amp; served it gumbo style over rice. Don't know how much my stew deviated from the original recipe, but we both liked it &amp; will make it again. Thanks, Mike.

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