GINGER PEPPER FRIED RICE

Hey Lovelies,
Have some left over and rice and you're wondering what to do with it? Well here's an idea, why not tun it into a complete meal by adding Vegetables, Chicken, Beef, Shrimp, Fish or even Pork. Left over Rice does not have to be a boring affair, turn it upside down by making this Ginger Fried Rice. The complete meal comes together in less than 30 minutes, it's easy to prepare and does not you do not have to add in too many ingredients. The best part is that you can choose to go adventurous with it or be as simple as adding two ingredients and frying it up. Sounds simple doesn't it? Yeah, because it is!Fried Rice can be eaten by itself or as an accompaniment to any other meal. Fried rice is mostly popular in South Asian Cuisines, and since it is a homemade dish, its usually made with ingredients leftover from other dishes creating countless variations of the same dish. Whip up some creative Fried Rice and enjoy it on its own or a an additional meal.
Ingredients

3 table spoons Vegetable Oil
1 Red Onion
1 Red Bell Pepper
1 Green Pepper
 Yellow Pepper
3 Carrots-
Garlic
Ginger
Cooked Rice/ Left over Rice
2 Tablespoons Soy Sauce
Salt
Ground Black Pepper
Corriander for garnish

Method

-Stem, Core and Chop up the Green, Yellow and Red Bell Pepper. Cut the onion into small bite sized pieces/ cubed. Peel and chop the Carrots into bite sized pieces too. Mash/Mince the Garlic and Ginger

-This Pic of chopped up Vegetables, Rice, Ginger, Garlic and Soy Sauce was absolutely unnecessary but I just loved the way it turned out so I had to add it here :0

In a pan add Onions, Vegetable Oil and Ground Black Pepper and fry until onions become translucent and start browning.

 -This is how you know the Red Onions are ready when they have turned into a brownish color

-Add the chopped up Carrots turning occasionally until they start to become a bit soft, this should be about 10 minutes. Make sure they do not become too soggy by leaving them in the pan for too long. To retain the nutrients and keep the crunch you need to cook for those few minutes.

-Add the Green Pepper, Red Pepper and Yellow Pepper to the Carrot mix and keep stirring for 5 minutes to keep them firm and crunchy

Cook the mixture for a few minutes ensuring that they are all incorporated. The Red, Green, Yellow Pepper together with the Carrots. Below is how the mixture looks like in the end

-With a spoon remove the cooked vegetables and place in a bowl/plate as you begin to prepare the rest of the ingredients

-In the same pan that you used to saute the Vegetables, add the Vegetable Oil, then put the Crushed Ginger and Garlic and cook until the mixture starts to become fragrant.

-Then add the Cooked Rice into the Ginger and Garlic Mixture and toss and turn until the Rice if fully coated. The smell of this mix is divine and you sure will draw some neighbors because of the yummy smell

-Once done mixing, add in your Vegetables and toss and mix thoroughly.

-At this point when the Rice is fully mixed with the Vegetables, add in the Soy Sauce to give it that delicious taste and moth watering color

-The Soy Sauce is optional but I tend to think that most Fried Rice Recipes do not miss having it, plus Soy Sauce has the added benefit of making your dish look absolutely stunning with it's dark brown color.

-After combining all the Ingredients together, this is how the final dish will turn out to be. Colorful, Fragrant, Healthy and absolutely yummy!

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MIXED PEPPER AND GINGER FRIED RICE

by Mulunga Alukwe June-21-2017

Ingredients

• 3 Tablespoons Vegetable Oil
• 1 Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 3 Carrots
• 1 Tablespoon Ginger
• 1 Tablespoon Garlic
• 2 Cups Rice left over
• Pinch Salt
• 1 Tablespoon Black Pepper
• 1 Bunch Cilantro

Instructions

-Stem, Core and Chop up the Green, Yellow and Red Bell Pepper-Cut the onion into small bite sized pieces/ cubed-Peel and chop the Carrots into bite sized pieces too-Mash/Mince the Garlic and Ginger-In a pan add Onions, Vegetable Oil and Ground Black Pepper and fry until onions become translucent and start browning.-Add the chopped up Carrots turning occasionally until they start to become a bit soft, this should be about 10 minutes. Make sure they do not become too soggy by leaving them in the pan for too long. To retain the nutrients and keep the crunch you need to cook for those few minutes.-Add the Green Pepper, Red Pepper and Yellow Pepper to the Carrot mix and keep stirring for 5 minutes to keep them firm and crunchy-Cook the mixture for a few minutes ensuring that they are all incorporated. The Red, Green, Yellow Pepper together with the Carrots. Below is how the mixture looks like in the end-With a spoon remove the cooked vegetables and place in a bowl/plate as you begin to prepare the rest of the ingredients-In the same pan that you used to saute the Vegetables, add the Vegetable Oil, then put the Crushed Ginger and Garlic and cook until the mixture starts to become fragrant.-Then add the Cooked Rice into the Ginger and Garlic Mixture and toss and turn until the Rice if fully coated. -Once done mixing, add in your Vegetables and toss and mix thoroughly. Cook for a few more minutes and remove from the heat-Serve hot with a stew or can be eaten as a full meal

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 3 Servings