I know a did a previous blog post a while ago on egg fried rice with some broccoli and sweetcorn, but I really couldn’t resist doing another post with some colourful veg! This time I used peppers and also added a few other things to make it a wonderfully warming winter meal that you can make in no time at all.
First I prepared the colour array of peppers by slicing them into quite thin strips (similar to julienne prep) and then turning then and cutting again almost into small cubes. This way they hardly need any cooking and will still retain a crunch providing some contrast to the rice.
Now onto the actual cooking. I added a few finely chopped shallots into a hot oiled pan just to give a bit more flavour. After a while, add in the cold rice to warm through and allow it to become a bit crisp. Make sure you break up any large chunks and turn it in the pan. I also added in some fresh root ginger (chopped as small as you can, and also slightly crushed) to the pan. Recently I have really been loving the smell and taste of ginger and find it really gives a warming sensation to the rice (I think it’s also good for colds as clears your sinuses etc.).
Then to the eggs. I like to make a ‘hole’ in the middle of the pan and crack the egg into here. Then gradually half scramble/mix the rice gradually so that it is distributed throughout.
When the rice is nearly ready, I added in the colourful peppers for a few minutes to warm up. Switch off the cooker and drizzle a little soy sauce at this point if you have any to spare – it gives a wonderful seasoning. And there you have it!