Chinese Fried Rice with Bell Pepper, Peas and Carro

Name: Chinese Fried Rice with Bell Pepper, Peas and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil such as peanut oil, canola oil, olive oil, or corn oil; 1 large eggs well beaten; 6 each scallions, spring or green onions thinly sliced; 1 inch ginger freshly and finely chopped; 3 cloves garlic or as needed, minced; 1 each sweet red bell peppers diced; 1 cup snow pea pods chopped; 1 each carrots diced; 1 cup green peas fresh or frozen; 2 cups rice cooked and leftover, white or brown rice; 1 teaspoon sesame oil; 2 tablespoons oyster sauce or to taste; 1 tablespoon soy sauce, tamari or to taste

Servings: persons

2 teaspoons vegetable oil such as peanut oil, canola oil, olive oil, or corn oil
1 large eggs well beaten
6 each scallions, spring or green onions thinly sliced
1 inch ginger freshly and finely chopped
3 cloves garlic or as needed, minced
1 each sweet red bell peppers diced
1 cup snow pea pods chopped
1 each carrots diced
1 cup green peas fresh or frozen
2 cups rice cooked and leftover, white or brown rice
1 teaspoon sesame oil
2 tablespoons oyster sauce or to taste
1 tablespoon soy sauce, tamari or to taste

1
Swirl 1/2 teaspoon vegetable oil in a wok or a large nonstick skillet over medium heat.
2
Add the egg, let cook for about 20 to 30 seconds without any stirring until it's almost set.
3
Stir and break the egg into pieces, keep cooking for another 1 minute or so until the egg is cooked but not brown.
4
Transfer into a small bowl and set aside.
5
Add the remaining oil into the wok or skillet (no need to clean) over medium-high heat.
6
Add the garlic, ginger ad scallions, cook until fragrant, about 40 seconds.
7
Add the pepper bell, snow peas and carrots, stirring, and cook for about 4 minutes, until the vegetables are tender and still crisp.
8
Add the snow peas and the leftover rice, stirring, and cook for another 2 to 3 minutes, until heated through.
9
Pour the sauce over, stirring, and cook for another 40 seconds to 1 minute until the rice and vegetables are well coated.
10
Stir in the fried egg and sesame oil.
11
Serve warm with any your favorite stir-fry dish and enjoy :)

554

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil such as peanut oil, canola oil, olive oil, or corn oil, 1 large eggs well beaten, 6 each scallions, spring or green onions thinly sliced, 1 inch ginger freshly and finely chopped, and more.

Yes, Chinese Fried Rice with Bell Pepper, Peas and Carrots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Fried Rice with Bell Pepper, Peas and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions