Bell peppers and onions chicken fried rice

Posted: July 31, 2012 in Kitchen Scrapz (recipes)

Peppers and onions chicken fried rice

One of the first dishes I learned how to make after I moved out of my parents’ was fried rice. I was 18, living with my girlfriend on Ocean Beach, and had a whole kitchen to use but no real knowledge beyond boiling up some instant noodles, cooking a pot of rice or frying a steak. But I found old rice, canned tuna, hot sauce and a can of whole-kernel corn made a mighty fine meal. You may see that one some day.

This is a basic salty-hot fried rice using the leftover chicken my parents brought from Costco on a recent visit. I generally use onions as a base of any fried rice, with the red bell peppers and other greens further rounding out the dish with both sweetness, colors and textures. For hotter tastes, you might also try adding dry chile peppers or jalapenos instead of bell peppers, and obviously any meat can be substituted.


  • Old rice. Figure about the amount four people would eat as you are putting it in. It’s important to use old rice so that it’s dry enough to “fry” and not just end up sticky.
  • Chicken, the amount four people might eat, minus a bit.
  • Onions, two. I happened to have a yellow and white onion.
  • Bell peppers, two. I happened to have red and green.
  • Green onions.
  • Soy sauce, to taste.
  • Tapatio hot sauce, to taste. I generally like the thinner hot sauces.


  • Turn your wok or frying pan on high.
  • Chop the onions. Doing it near the fire reduces tearing. When hot enough to sear, put them in.
  • Cut the bell peppers and put them in.
  • Shred the chicken and put it in.
  • Put in the rice.
  • Put in soy sauce and Tapatio.
  • Mix around, breaking up clumps in the rice until it is evenly dark.
  • Chop green onions and put them in. Mix around a couple more times.
  • Serve.

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