Thai Fried Rice

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

4 Tbsp. chile oil
2 eggs, beaten
2 serrano chiles, diced
1 clove garlic, minced
3 scallions, thinly sliced
1-1/2 cups canned mixed vegetables
3 cups cold cooked rice
1 tsp. fish sauce or to taste

Instructions:

Heat 2 Tbsp. of oil in a wok over high heat. Stir fry the garlic, onions and chiles until slightly softened, about 1 minute. Stir in the mixed veggies, eggs and fish sauce. Continue to stir until the eggs are fully cooked. Finally stir in the cold cooked rice. Continue to stir to ensure that the rice does not stick and that it gets evenly coated with the other ingredients. Heat the rice thoroughly and serve hot.

Recipe from “Totally Chile Pepper Cookbook” by Helene Siegel, Karen Gillingham.