Recipe Courtesy of Ming Tsai’s Simply Ming In Your Kitchen
A mixture of white and brown rice, spicy ground sausage and tender scrambled egg, flavored with a fragrant mix of fresh ginger, garlic, diced jalapeno peppers, and tamari—sounds wonderful, right? Well, we’re not done yet; this homemade pork fried rice is then stuffed into baked red pepper shells and served over a spinach salad flavored with fresh lemon juice. Healthy and super colorful, this dish from Chef Ming Tsai’s wonderful cookbook, Simply Ming In Your Kitchen, will make you think twice about calling in for Chinese takeout.
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‘Bell Peppers Stuffed with Spicy Pork Fried Rice’
Ingredients:
- Recipe Courtesy of Chef Ming Tsai, Simply Ming in Your Kitchen
- 4 large red bell peppers
- Canola (rapeseed) oil
- Kosher or sea salt
- Black pepper
- 4 large eggs
- 1 pound/450g spicy Italian sausage
- 1-inch/2.5cm piece gingerroot
- 1 head garlic
- 1 jalapeño
- 2 bunches scallions (spring onions)
- White rice
- Brown rice
- Wheat-free tamari
- 8 ounces/225g baby spinach
- 1 lemon
Directions:
- Preheat the oven to 350 degrees. Remove the stems from the peppers and cut off the tops. Mince the tops and set aside. Remove the pepper seeds and ribs. Coat the peppers inside and out with oil, season with salt and pepper, and transfer to a baking dish. Bake until the peppers have softened, 10-12 minutes.
- Cover a large dish with paper towels. Season the eggs with salt and pepper. Heat a large saute pan over high heat. Add 4 tablespoons of oil and swirl to coat the pan. When the oil is almost smoking, add the eggs and scramble, stirring constantly, about 15 seconds. Transfer the eggs to the paper towels to drain.
- In the same pan, over medium-high heat, saute the sausage, breaking it up, until cooked through, 6-8 minutes. Transfer to a plate and set aside.
- Return the pan to medium-high heat. Add in the remaining 1 Tablespoon oil and swirl to coat the pan. When the oil is hot, add the ginger, garlic, jalapeno and all but the reserved scallion greens. Season with salt and pepper. Add the the rice, tamari, eggs and sausage and the reserved minced peppers and heat through, stirring, 2-3 minutes. Adjust the seasoning if necessary.
- In a medium bowl, combine the spinach with the lemon juice, season with salt and pepper and toss. Stuff the peppers with the rice mixture. Place on top of the spinach, garnish with scallion greens, and serve.
Tagged: Asian, bell peppers, brown rice, eggs, fried rice, garlic, ginger, ground pork, lemon juice, Ming Tsai, pork fried rice, red bell pepper, rice, scallions, soy sauce, spinach, stuffed peppers, white rice
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