- Use high heat: A hot pan helps keep things crispy and prevents sogginess.
- Don’t overcrowd the pan: Stir-fry in batches if needed so every ingredient gets a chance to brown.
- Add sauces sparingly: It’s easier to add more than to take away. Go light at first and adjust as you go.
- Finish with something fresh: Herbs like cilantro or Thai basil, toasted sesame seeds, or crushed peanuts can add wonderful texture and aroma.
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!

- 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
Green Pepper Fried Rice – FAQs & Nutrition Card
A Quick, Veggie-Packed Twist on Classic Fried Rice
This recipe is a vibrant take on fried rice using fresh green bell peppers as the star. Sautéed with aromatics and rice, it’s perfect as a side dish or light main meal — vegetarian-friendly and easy to customize!
❓ FAQs
Q1: What type of rice is best for fried rice?
A: Day-old long-grain rice (like basmati or jasmine) is ideal because it's drier and doesn't clump. If you’re using freshly cooked rice, let it cool completely and spread it out to dry slightly before frying.
Q2: Do I need to cook the green peppers separately?
A: Not necessarily. You can sauté green peppers directly with onions and garlic at the start. Cooking them over medium-high heat allows them to soften while retaining a bit of crunch, which adds texture to the dish.
Q3: What spices or sauces work best with green pepper fried rice?
A: For a basic yet flavorful version, use:
- Soy sauce or tamari for umami
- Garlic and onion
- Optional black pepper or chili flakes for heat
- A splash of vinegar or lime juice for brightness
- You can also add cumin, paprika, or five-spice powder for a fusion-style flavor.
Q4: Can I add protein to this dish?
A: Absolutely! Great options include:
- Scrambled eggs
- Tofu or tempeh
- Chicken strips, shrimp, or beef slices
Stir them in after cooking or sear separately and add at the end.
Q5: Can I make it oil-free or low-fat?
A: Yes. Instead of frying in oil, you can sauté veggies in a non-stick pan with water or broth, though the flavor will be slightly milder. You can also reduce oil to 1 tsp for a lighter version.
Q6: How do I keep fried rice from getting soggy?
A: Key tips:
- Use cold, dry rice
- Cook over high heat
- Don’t overcrowd the pan (work in batches if needed)
- Add sauce sparingly and only after the rice has crisped slightly
Q7: Is this good for meal prep?
A: Yes! Green Pepper Fried Rice stores well in the fridge for up to 3 days. Reheat in a skillet or microwave. You can freeze it too, just let it cool and store in airtight containers.
Printable Nutrition Card: Green Pepper Fried Rice
Serving Size: 1 cup
Servings per recipe: 4
Nutrient | Amount per Serving |
---|---|
Calories | ~230 kcal |
Carbohydrates | 35 g |
Protein | 5 g |
Total Fat | 7 g |
Saturated Fat | 1 g |
Fiber | 2.5 g |
Sugars | 3 g |
Sodium | 320 mg (with soy sauce) |
Vitamin C | 45% DV |
Vitamin A | 6% DV |
Iron | 7% DV |
Vegetarian | ✔️ |
Vegan | ✔️ |
Gluten-Free Option | ✔️ (with tamari & GF rice) |
📌 Nutrition estimates are based on a basic version with rice, green bell pepper, onion, garlic, soy sauce, and a small amount of oil.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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