Name: Tri Capsicum Chinese Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Yellow Capsicum / Bell-Pepper ((pieces) ); 1 cup Red Capsicum / Bell-Pepper ((pieces) ); 1 cup Green Capsicum / Bell-Pepper ((pieces) ); 1 cup Basmati Rice ((uncooked) ); 3 count Spring Onions ((along with greens)); 2 tablespoons Olive Oil; 1 tablespoon Soya Sauce; 1 tablespoon Green Chilli Sauce; 1 tablespoon Ginger ( (minced)); 1 tablespoon Garlic ( (optional) (minced)); as per taste Salt; 1½ teaspoon Black Peppercorn Powder/ Miriyala Podi ((freshly ground)); 4 tablespoons Fresh Coriander Leaves ((finely chopped))

Recipe Cooked, Photographed and Written by Praveena

Prep Time:10 mins CookTime:10mins Cuisine:Chinese

Fried rice itself is a delectable rice dish with roughly cooked veggies might be considered as raw. As it is very mild in spice (or you can say as not spicy) it is equally enjoyed by adults and children.

There are many variations of fried rice but this is the veg recipe that I follow regularly. Its Chinese basically with the use of Soya sauce in it. This is one of the recipes I depend on to finish off any leftover rice or when I’m not in mood to do prolonged cooking.

Things to remember, about ‘Tri Capsicum Chinese Fried Rice’:

The prep time mentioned above is just for chopping the veggies. Not for cooking the rice.

Get the Basmati Rice cooked and keep it ready. And for best fried rice, the cooked rice need to be completely cooled down.

Here is my detailed post about cooking perfect rice >> How to cook rice perfectly (Instant Pot, Stove top)

Its a Vegan+ Gluten free. I used just the 3 coloured capsicum, but feel free to use any veggies that can also be eaten raw like carrot, peas too.

Tomatoes aren’t preferred as it makes the rice wet.

This recipe is Gluten free only if you can use a GLUTEN-FREE SOY SAUCE, heard that Soy Sauce which we normally use isn’t Gluten-free.

Tri-capsicum chinese fried rice. with BELL PEPPERS,Vegan,Gluten free,kids friendly,left over rice, 15 mins dinner recipe.instant pot / stove top

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other rice recipes collection here⇒ Main Course

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Ingredients:

Yellow Capsicum/ Bell-Pepper (pieces) – 1 cup
Red Capsicum/ Bell-Pepper (pieces) – 1 cup
Green Capsicum/ Bell-Pepper (pieces) – 1 cup
Basmati Rice (uncooked) – 1 cup
Spring Onions – 3 (along with greens)
Olive Oil – 2 tablespoons
Soya Sauce – 1 tablespoon
Green Chilli Sauce – 1 tablespoon
Ginger (chopped) – 1 tablespoon
Garlic (chopped) – 1 tablespoon (optional)
Salt – as per taste
Black Peppercorn Powder/ Miriyala Podi- 1½ teaspoon
Chopped Coriander – 4 tablespoons

Special Ingredients:

Spring Onions
Soy Sauce

Step wise pics Procedure for ‘Tri-Capsicum Chinese Fried Rice’:

PREP WORK:

Get the Basmati Rice cooked and keep it ready. Here is my detailed post about cooking perfect rice >> How to cook rice perfectly (Instant Pot, Stove top)
If the rice just cooked, spread it on a plate for 15 mins, to make it cold & reduce the wetness. So that the fried rice wouldn’t turn sticky.
If you are using already cooked & cold rice, skip the above step.

***Firstly, get the basmati rice cooked in a non-sticky manner. Keep aside.* *Chop the spring onions into tiny pieces set aside.***

STOVE TOP METHOD COOKING:

***Put a pan/vessel on stove top under medium flame, add the oil and let it heat.* *Add the chopped ginger, chopped garlic (optional) and ¾ th of the chopped spring onions.***

**Toss them for 30 sec and add the pieces of (all 3 colours) Capsicum/ Bell Peppers to the same pan.**

***Add salt (for whole of the fried rice) , and stir fry them for just 2-3 mins.* *Now, add the soy sauce, green chilli sauce, black peppercorn powder.***

**Now, add the cooked basmati rice to the pan.**

**Add half of the chopped coriander and gently stir/toss/mix everything but thoroughly.** ***Let it be on flame for 1 more min and then switch the flame off.***

INSTANT POT METHOD COOKING:

Switch the gadget ON, select SAUTE mode for 5 mins.
From the next step, follow the ABOVE STOVETOP METHOD instructions from ‘ADD OIL’ in the firs pic to the last step.
Let the Gadget be on Sauté Mode, until the rice warms up.
Later, switch OFF the Instant Pot.

Tips:

Note: This recipe is Gluten free only if you can use a GLUTEN-FREE SOY SAUCE, heard it that Soy Sauce which we normally use isn’t Gluten-free.
This recipe can be made with leftover rice or with freshly cooked rice.
If you are using freshly cooked rice, let it cool off completely (to room temperature) before adding to the pan, this is to avoid stickiness of the rice grains.
Basmati rice suits best for this recipe, but you can make with any other rice variety.
Just use any cooking oil, but Olive Oil works best for this dish.
Remember, not to overcook the onions and capsicum pieces. They are meant to be half cooked i.e have a bit of raw texture.
Adjust the salt and spice as per your taste.
This rice dish stays fresh upto a day at room temp. But being a make ahead rice recipe, this can be stored in the refrigerator and be warmed before serving.

Result:

The taste of this, Tri-capsicum Chinese fried rice, is simply superb.
We had it with tomato ketchup/sauce and my kids just ADORED it!!