Asian Fried Rice with Five-Spice Chicken, Red Bellafina Peppers, and Egg “Noodles”

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves 4

2 eggs, whisked together with 1 tablespoon water and a pinch of salt
2 cups cooked basmati or jasmine rice
2 tablespoon vegetable oil
2 teaspoons sesame oil
1 heaped teaspoon Chinese five-spice powder
6 chicken thigh fillets, cut into thin strips
3-4 red Bellafina peppers, julienned, or a combination of red and yellow
1 small shallot
a pinch of red chili flakes
a thumb sized knob of ginger, grated
3 tablespoons low sodium soy sauce
2 limes
3 scallions, finely diced
toasted black sesame seeds
fresh coriander, to finish

Heat a drop of vegetable oil in a medium-sized non stick frying pan and pour in the egg mixture. Cook through on a gentle heat, slide out of the pan and roll up to form a panckae. Slice into 1cm wide strips to form a type of egg noodle.

Heat the vegetable and the sesame oil in a wok or large frying pan. Rub the five spice powder into the chicken strips and add to the pan when the oil is super-hot. Once the chicken has taken on some color, add the peppers, shallot, chili and ginger. Stir-fry for several minutes until the chicken is cooked and the vegetables are just tender, but still have a bit of crunch. Add the rice to the chicken and warm through. Pour over the soy sauce and spritz with the juice of a lime. Fold through the egg noodles and finish off with a scattering of sesame seeds.

Serve with fresh coriander, lime cheeks and extra diced chili, if you like a bit of extra heat.

Adapted from a recipe from