Colored Bell Pepper Fried Rice
Fry onions until golden brown
Add 1 cup cubed carrots
Fry 2 minutes
Add 1 teaspoon cloves
Add 1 teaspoon garam marsala
Add 1 tablespoon ginger garlic paste
Fry ginger garlic paste until fragranced
Add into pan left over rice
Fry several minutes
Stir to mix everything together
Add chopped red, green and yellow bell peppers
Add dash soy sauce
Mix completely frying 2 minutes. Serve
COLORED BELL PEPPER FRIED RICE
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 3 Servings
Ingredients
- 2 Cups Rice, left over
- 2 Tablespoons Soy Sauce
- Pinch Salt
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- 1 Onion
- 1 Tablespoon Ginger Garlic Paste
- 1 Cup Carrots
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Garam Marsala
Cooking Directions
- Add onions to pan with oil. Fry onions until golden brown. Add 1 cup cubed carrots. Fry 2 minutes. Add 1 teaspoon cloves. Add 1 teaspoon garam marsala. Add 1 tablespoon ginger garlic paste. Fry ginger garlic paste until it fragrances
- Add into pan left over rice. Fry several minutes. Stir to mix everything together. Add chopped red, green and yellow bell peppers. Stir fry 5 minutes
- Add dash soy sauce. Mix completely frying 2 minutes. Serve
FAQs – Colored Bell Pepper Fried Rice
Q: What type of rice works best for this recipe?
A: Day-old, cold cooked rice is ideal because it’s drier and holds its shape better when stir-fried. Jasmine, basmati, or long-grain rice are popular choices for their fluffiness.
Q: Can I use frozen bell peppers?
A: Yes, frozen bell peppers can be used in a pinch, though fresh ones provide a better texture and a slightly sweeter flavor when stir-fried.
Q: Is this dish spicy?
A: Colored bell pepper fried rice is generally mild in flavor. You can adjust the heat by adding chili flakes, sriracha, or fresh chopped chili if you like a bit of spice.
Q: Can this recipe be made vegan?
A: Absolutely. Simply use vegetable oil and skip eggs or any meat additions. You can enhance protein with tofu or edamame.
Q: How long does it last in the fridge?
A: It can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until heated through.
Q: Can I add protein to this dish?
A: Yes, this fried rice pairs well with proteins like scrambled eggs, grilled chicken, tofu, shrimp, or even chickpeas for a vegetarian option.
Printable Nutrition Card (per serving)
Based on a 1-cup serving of vegetable fried rice with minimal oil and no added animal protein.
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 220 kcal | Moderate-calorie main or side dish |
| Carbohydrates | 35 g | From rice and peppers |
| Protein | 4 g | Can be increased with added protein |
| Total Fat | 6 g | From oil; can vary based on type/amount used |
| Saturated Fat | 0.5 g | Depends on cooking oil |
| Fiber | 3 g | From bell peppers and rice |
| Sugars | 4 g | Natural sugars from colored bell peppers |
| Vitamin C | 90% DV | High due to the bell peppers |
| Vitamin A | 30% DV | Especially from red and orange peppers |
| Iron | 5% DV | Can be increased with leafy greens or tofu |
| Sodium | Varies | Based on soy sauce or seasonings used |
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegan | ✅ Yes | When made without eggs or animal products |
| Vegetarian | ✅ Yes | Naturally vegetarian |
| Gluten-Free | ⚠️ With mods | Use tamari or GF soy sauce to make it gluten-free |
| Dairy-Free | ✅ Yes | No dairy ingredients used |
| Nut-Free | ✅ Yes | Safe for nut allergies |
| Low-Calorie | ⚠️ Moderate | Can be calorie-conscious when using minimal oil |
| High-Protein | ⚠️ Add-ons | Add tofu, chicken, shrimp, or egg to increase protein |
| Diabetic-Friendly | ⚠️ In moderation | Use brown rice or cauliflower rice for a lower glycemic load |
| Whole30 | ❌ No | Grains and soy sauce are not Whole30-compliant |
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