Pepper and egg fried rice recipe

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This pepper and egg fried rice would make the perfect side dish for a Chinese-style meal that the whole family can enjoy. Packed full of veggies too

Serves2
SkillEasy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap

This pepper and egg fried rice is a delicious way of using up leftover cooked rice for a meal in itself, or as an accompaniment in a Chinese meal. Packed with mixed vegetables like red pepper and spring onions, this easy-to-make egg fried rice is so simple you could even get the kids to help you make it. It only takes 20 mins to cook and is a delicious side dish that uses basmati rice which doesn’t get soggy or sticky either. You can even use leftover chicken from your roast if you want a tasty way to reinvent a meal and and create something delicious and speedy.

Ingredients

  • 100g basmati rice, cooked to al dente (approx. 12 mins), then rinsed in cold water
  • 2tbsp sunflower oil
  • 2 eggs, beaten
  • 3 garlic cloves, chopped
  • Thumb-sized piece of ginger, peeled and chopped
  • 2-3 spring onions, sliced on the diagonal
  • 3 pepper halves (different colours), deseeded and diced
  • 1tbsp oyster sauce

WEIGHT CONVERTER

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Method

  1. Heat a little oil in a large frying pan and add the eggs. Swirl around until the egg coats the bottom of the pan, for approx. 1 min. When it is cooked, transfer to a plate.
  2. In the same pan, add a little more oil, then add all the vegetables and stir-fry for 4-5 mins on a medium heat until everything is tender.
  3. Add the cold rice and stir to heat through, then the oyster sauce and cook for a further minute.
  4. Chop the cooked omelette and add to the veggie rice.
  5. Serve on warm plates, either as a vegetarian meal or with a Chinese accompaniment.
Top Tip for making Pepper and egg fried rice

Replace the oyster sauce with hoi sin sauce for a more piquant flavour. Or if you prefer a spicier kick, use sweet chilli sauce, instead

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