Tropical Fried Rice with Pepper Jelly

Serves 4


  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoon finely chopped ginger
  • 1 whole chile de árbol, stem on
  • 2 tablespoons Seasons of My Heart Oaxacan Mixed Red Chile Jelly
  • 2 eggs
  • ½ cup chopped white onion
  • ½ cup chopped carrots
  • ½ cup chopped calabacitas or zucchini
  • ½ cup chopped string beans
  • ½ cup chopped pineapple
  • 1 teaspoon SOMH Sea Salt
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon soya sauce
  • 1 dash fish sauce (Nam Pla)
  • 1 teaspoon sesame oil
  • 3 cups cooked brown or white rice
  • 4 eggs, opcional
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In a wok over high heat, heat the oil and add the garlic, ginger and chile de árbol. Move this mixture constantly as it cooks. Add the Seasons of My Heart Red Jalapeño Jelly and stir well. Make a well in the middle of the mixture and add the eggs and start to stir quickly. The egg stabilizes the dish so it won’t burn. Quickly add the onions, carrots, squash, and string beans and stir well. Add the pineapple, moving the mixture constantly. Season with salt, sugar, pepper, soy sauce, fish sauce and sesame seed oil. Stir well then add the rice. Keep stirring and when all is heated through, place on a platter or individual plates. Serve with a fried egg on top, if desired, or as part a Chinese meal.

Other uses: Seasons of Mt Heart Oaxacan Mixed Red Chile Jelly can be used, to spread the marmalade on toast, pour over goat or cream cheese and serve with crackers. Use to heat or sweeten a marinade or a sauce.