Tri-Capsicum Chinese Fried Rice

Recipe Cooked, Photographed and Written by Praveena

Prep Time:10 mins  Cooking Time: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 euqally enjoyed by adutlts 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.

Its a Vegan+ Glutenfree. 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 make the rice wet.

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

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

You might see my other rice recipes here⇒ Main Course

Related Posts: Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til SabziCapsicum – Aratikaya Koora / Bell Pepper-Raw Banana CurryBell Pepper – Lentil Fritters / Capsicum Punugulu

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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
  • Soya Sauce

Procedure:

  • Firstly, get the basmati rice cooked in a non-sticky manner. Keep aside.
  • Chop the spring onions into tiny pieces set aside.
  • 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 ¾th of the chopped spring onions. See pic below.
    39553133670_fa8934a208_o
    Spring Onions & Ginger added to hot oil in pan
  • Toss them for 30 sec and add the pieces of (all 3 colours) Capsicum/ BellPeppers to the same pan.
    26491095037_10240c2f7b_o
    Capsicum pieces added to the pan
  • Add salt (for whole of the fried rice) , and stir fry them for just 2-3 mins.
  • Now, add the soya sauce, green chilli sauce, black peppercorn powder and 1 tablespoon of chopped coriander to the same pan. See pic below.
    41362691711_36c26d2cbe_o
    Adding Soya Sauce, Green Chilli Paste and Black Pepper Powder
  • Give everything a gentle mix,and let it be for 30 sec.
  • Now, add the cooked basmati rice to the pan.
    41362623341_208e69aaf1_o
    Rice added to the pan, gently mixed up everything and part of chopped coriander also added
  • 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.
  • Transfer into serving dish, garnish with the remining spring onion greens and chopped coriander. Done!!
    41319110982_bfd75a38d1_o
    Tri-Capsicum Chinese Fried Rice garnished with spring onion greens and chopped coriander

Tips:

  • Note: This recipe is Glutenfree 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.
  • It stays fresh upto a day at room temp, but is a make ahead rice recipe, can be stored in the refrigerator and be warmed before serving.

Result:

  • The taste of this fried rice is simply superb.
  • We had it with tomato ketchup/sauce and my kids just ADORED it!!
    26490918847_c1db520a78_o
    Tri-Capsicum Chinese Fried Rice in a serving plate

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6 Comments on “Tri-Capsicum Chinese Fried Rice

  1. Pingback: Kobbari Annam / Coconut Rice – VegCookBook by Praveena

  2. Pingback: Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til Sabzi – VegCookBook by Praveena

  3. Pingback: Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi I VegCookBook by Praveena I Healthy Vegetarian & Vegan Recipes

  4. Pingback: Top 15 Best Recipes of 2018 I VegCookBook by Praveena

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