How to make Ginger and Pepper Fried Rice -
The three coloured peppers make this fried rice look great and also very tasty. If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ginger (अदरक), Mixed coloured peppers
Cuisine : Chinese
Course : Rice
For more recipes related to Ginger and Pepper Fried Rice checkout Ginger Tomato Fried Rice, Ginger Imli Chutney Pulao, Burnt Ginger Rice. You can also find more Rice recipes like Tadka Dahi Cuppa Biryani Narangi Pulav Pineapple And Rice Jubilee Rice In Matka
Ginger and Pepper Fried Rice Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ginger and Pepper Fried Rice Recipe
Ginger cut into juliennes 1 inch
Mixed coloured peppers cut into thin strips 1 cup
Cooked rice 3 cups
Oil 1 tablespoon
Spring onion bulbs chopped 2-3
Light soy sauce 2 teaspoons
Salt to taste
White pepper powder to taste
Spring onion greens chopped 2-3 stalks
Method
Step 1
Heat oil in a non-stick pan. Add ginger and sauté well. Add spring onions bulbs and sauté well.
Step 2
Add colored peppers and cook well.
Step 3
Add the rice, soy sauce, salt, pepper powder, spring onion greens and mix well.
Step 4
Serve hot.
Nutrition Info
Calories : 974 Kcal
Carbohydrates : 185 gm
Protein : 18.9 gm
Fat : 17.7 gm
Other : Niacin-9.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
