Best Asian Red Pepper Rice Recipes

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE

Szechuan Chicken, Peppers, and Peas on Rice image

Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.

Provided by Julie Hubert

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 cup jasmine rice
1 ½ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
3 tablespoons cornstarch
3 tablespoons vegetable oil
2 (6 ounce) packages sugar snap peas
1 red bell pepper, diced
⅓ cup low-sodium soy sauce
¼ cup water
2 tablespoons rice wine vinegar
2 large cloves garlic, minced
2 teaspoons white sugar
1 teaspoon chili garlic sauce
2 green onions, thinly sliced

Steps:

Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g

PEPPER FRIED RICE

Pepper Fried Rice image

I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)

Provided by Mark Bittman

Categories quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound frozen bell pepper strips, preferably a mixture of red and yellow
Salt and pepper
4 cups cooked rice, preferably long grain
2 tablespoons good soy sauce, or to taste
1 tablespoon dark sesame oil

Steps:

Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams