Sunday, October 5, 2008

Bell Pepper Fried Rice

Believe me….. it is a feast to eyes as well as to taste buds… colorful…so yummy.


  • 2 cups Rice
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • ½ cup diced orange bell peppers
  • ¼ cup onions finely chopped
  • 1 tbsp ginger finely chopped
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp carom seeds (ajwain)
  • ¼ tsp asafetida
  • 1 tsp lemon juice
  • 4-5 tbsp cooking oil


  • Wash and soak the rice in enough water for 10-15 minutes.
  • Boil 12-15 cups of water in a big pan. When water is boiled add rice along with a little salt.
    Cook uncovered on low heat till rice is tender.
  • Take care not to overcook the rice. Each grain of rice should be separate.
  • When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
  • Heat oil in a wok or large pan, add carom seeds and asafetida and chopped vegetables.
  • Stir fry for 2-3 minutes. Take care that bell peppers are not overdone, they should be crisp.
  • Mix salt and pepper to taste.
  • Add the cooked rice and mix well. Cook for 2-3 minutes.
  • Mix in lemon juice.
  • Serve with Chutney or Raita.

Do You Know?

Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.

Red chilis contain high amounts of vitamin C and carotene ("provitamin A").
Yellow and especially green chilis (which are essentially unripe fruit) contain a considerably lower amount of both substances.

In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

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