Quick and Easy Ginger Capsicum Fried Rice
Super easy and quick to make ginger capsicum fried rice is a must try for all Indo-Chinese food lovers.
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Servings
Ingredients
- 1 tablespoon 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)
Instructions
- 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.
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Notes
-I used crushed ginger in this recipe. If you don’t like biting into big pieces of ginger, finely chop them and add to fried rice.
-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.
-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.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 63g | Protein: 7g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 82mg | Fiber: 2g | Sugar: 4g