Ingredients
2 large eggs
Kosher salt
3 tbsp. plus 2 tsp. canola oil, divided
2 carrots, peeled, trimmed, and diced into approximately ¼-inch pieces
1/2 medium yellow onion, chopped into ¼-inch pieces
3 cloves garlic, minced
1 tbsp. minced ginger
4 c. cooked long-grain rice
2 c. rotisserie chicken chopped into bite-sized pieces
3/4 c. frozen peas
3 tbsp. low-sodium soy sauce
Freshly ground black pepper
6 bell peppers, tops and cores removed
Sriracha, chopped green onion and toasted sesame seeds, for serving
Preparation
Step 1Preheat oven to 400°. Beat together eggs, 2 teaspoons of water, and a large pinch of salt. Preheat a large (12-inch) nonstick T-fal skillet over medium, about 2 minutes, until the Thermo-Spot turns solid. Add 2 teaspoons of the oil and swirl to coat. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Scrape eggs onto a plate.Step 2Return skillet to medium heat and add the remaining 3 tablespoons of the oil, the carrots, and onion to pan; cook until softened, about 5 minutes. Add garlic and ginger; cook stirring until fragrant, 1 minute. Step 3Return eggs to skillet and add rice, chicken, peas, and soy sauce; cook stirring occasionally until heated through, about 5 minutes. Season with salt and pepper. Scrape rice mixture into a bowl and wipe skillet out with paper towels.Step 4Arrange peppers in skillet. Spoon fried rice mixture into each pepper and cover skillet with foil. Step 5Bake until peppers are tender, about 45 minutes. Step 6Drizzle stuffed peppers with sriracha and garnish with green onion and sesame seed.
