Ginger capsicum fried rice – This fried rice infused with a hint of ginger is a must try for all Indo-Chinese food lovers. Super easy and quick to make, ready in just 20 minutes! Minimal ingredients, maximum flavor!
I know most of you spend quite a lot of time in your kitchen prepping meals for your family. But sometimes, all you want might be a quick and easy meal idea that’s guaranteed to impress your loved ones.
I really love simple meals that look highly sophisticated. And I’m always on the lookout for new ideas and inspirations for fast prep meals.
As I’ve a slight obsession towards flavored rice, I decided to make this restaurant version of ginger capsicum fried rice. A super simple fried rice for a busy day.
Ginger, obviously, gives a very strong flavor to this dish. To accentuate its flavor, I cut ginger into big pieces and then lightly crushed them. However, if you don’t like chunks of ginger in your fried rice, chop it into small pieces.
The red and green capsicums (bell pepper) not only taste great but also add a lovely color to this fried rice. You could even add some yellow capsicums to the rice and make it more vibrant.
In short, I’m totally impressed with this ginger capsicum fried rice. It’s delicious on its own, but if you want to add a side dish, check out these recipes:
- Chili Chicken
- Chili Beef
- Gobi Manchurian
- Malabar Fish Roast
- Lamb Rogan Josh
- North Indian Lamb Curry
- Beef Stroganoff
Before you go to the recipe don’t forget to checkout the video below.
- 1 tbsp oil
- 3 cm fresh ginger, crushed
- 2 ½ cups thinly sliced red capsicum (bell pepper)
- 2 ½ cups thinly sliced green capsicum (bell pepper)
- 5 cups cooked basmati rice
- Salt and pepper, to taste
- Spring onions (scallions), chopped, to garnish (optional)
- Heat oil in a large wok over high heat.
- Add fresh ginger. Stir fry for 1 minute or until aromatic.
- Stir in capsicums (bell peppers). Stir fry for 2-3 minutes or until they start to soften.
- Add cooked basmati rice. Stir fry for 2-3 minutes or until heated through.
- Season with salt and plenty of pepper. Remove from heat.
- Transfer to serving bowls. Garnish with spring onions (scallions) if you like.
-You can use leftover rice to make this fried rice. But if you don’t have any leftovers, cook rice separately according to packet directions.
-While stir frying capsicums (bell peppers), I didn’t cook them all the way through. This will add a bit of crunch to these veggies.
-For a healthy twist, use brown rice.
More fried rice recipes: