Tri Capsicum Vegan Chinese Fried Rice

Recipe Cooked, Photographed and Written by Praveena

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

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Table of Contents⇓    RecipeCard⇓

Vegan Capsicum Chinese fried rice is a delightful dish that combines the vibrant flavours of capsicum (bell peppers) with the aromatic spices and textures of Chinese cuisine.

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.

It offers a harmonious blend of savoury, slightly sweet, and umami-rich notes that make each mouthful a delightful experience.

The combination of fresh capsicum, fragrant spices, and well-seasoned rice creates a dish that is both comforting and exciting, appealing to both vegans and non-vegans alike. 🙂 

Table of Contents:

Click to Expand / Collapse

1. Important points for the recipe, ‘Plant Based Chinese Fried Rice’:
2. Other recipes from my blog:
3. Step wise pics Procedure for ‘Tri Capsicum Chinese Fried Rice’:
4. Prep Work:
5. Stove Top Method ‘Tri Capsicum Chinese Fried Rice’:
6. Instant Pot Method ‘Tri Capsicum Chinese Fried Rice’:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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Important points for the recipe, ‘Plant Based 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.

Other recipes from my blog:

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

Rice recipes collection⇒ Main Course Rice Recipes

Appetiser recipes collection⇒ Starters / Snacks

Instant Pot Recipes collection⇒   Electric Pressure Cooker / Instant Pot Recipes

Related Posts:

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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.
• Chop the spring onions into tiny pieces set aside.

Stove Top Method ‘Tri Capsicum Chinese Fried Rice’:

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.

Add 1 tablespoon of chopped coriander to the same pan. Give everything a gentle mix, and let it be for 30 sec.

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 ‘Tri Capsicum Chinese Fried Rice’:

• 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. 

Transfer into serving dish, garnish with the remaining spring onion greens and chopped coriander. Done!!

Tips & Storage:

• 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.
• Storage: This rice dish stays fresh up to 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 Vegan Chinese fried rice, is simply superb. The taste of this dish is a perfect balance of savoury, umami, and a touch of sweetness.
• The star ingredient, capsicum, adds a fresh and crisp element to the fried rice. Its slightly sweet and juicy flavour pairs wonderfully with the other ingredients, creating a burst of freshness in every bite.
• We had it with tomato ketchup/sauce and my kids just ADORED it!!
• The combination of soy sauce, ginger, garlic, and other Chinese seasonings infuses the rice with a savoury and aromatic profile.
• The flavours meld together, coating each grain of rice and complementing the natural sweetness of the capsicum.

Recipe Card & Print:

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