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Chinese Fried Rice with Bell Pepper, Peas and Carrots

 

This quick and easy fried rice is very flavorful. The bell pepper, peas and carrots add some beautiful colors and crunchy texture into the fried rice, the Asian flavor from the sauce brings all the ingredients together and gives the fried rice tangy taste.

Yield

4

servings

Prep

8

min

Cook

7

min

Ready

18

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 teaspoons vegetable oil
such as peanut oil, canola oil, olive oil, or corn oil
1 large eggs
well beaten
6 each scallions, spring or green onions
thinly sliced
1 inch ginger
freshly and finely chopped
*
3 cloves garlic
or as needed, minced
1 each sweet red bell peppers
diced
1 cup snow pea pods
chopped
1 each carrots
diced
1 cup green peas
fresh or frozen
2 cups rice
cooked and leftover, white or brown rice
1 teaspoon sesame oil
Sauce:
2 tablespoons oyster sauce
or to taste
1 tablespoon soy sauce, tamari
or to taste

Directions

Swirl ½ teaspoon vegetable oil in a wok or a large nonstick skillet over medium heat.

Add the egg, let cook for about 20 to 30 seconds without any stirring until it's almost set.

Stir and break the egg into pieces, keep cooking for another 1 minute or so until the egg is cooked but not brown.

Transfer into a small bowl and set aside.

Add the remaining oil into the wok or skillet (no need to clean) over medium-high heat.

Add the garlic, ginger ad scallions, cook until fragrant, about 40 seconds.

Add the pepper bell, snow peas and carrots, stirring, and cook for about 4 minutes, until the vegetables are tender and still crisp.

Add the snow peas and the leftover rice, stirring, and cook for another 2 to 3 minutes, until heated through.

Pour the sauce over, stirring, and cook for another 40 seconds to 1 minute until the rice and vegetables are well coated.

Stir in the fried egg and sesame oil.

Serve warm with any your favorite stir-fry dish and enjoy :)

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

Definitely a simple and easy fried-rice recipe, and it was so very very yummy! Bell peppers, carrots and snow peas added the nice crunchiness and refreshing taste; the oyster-soy sauce gave the tangy flavor into the rice. A well-balanced combination and it was delicious with the bok choy in Chinese sauce that we made and served along together. Definitely a keeper and make it again.

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 44811% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 562mg 23%
Total Carbohydrate 29g 29%
Dietary Fiber 5g 19%
Sugars g
Protein 23g
Vitamin A 89% Vitamin C 103%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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