Best Pepper Fried Rice Recipes

PEPPER FRIED RICE

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.

GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE

Steps:

• In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
• Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
• PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
• WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling

KIMCHI FRIED RICE WITH BELL PEPPER

Steps:

• Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved.
• Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps.
• Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Pour eggs into the skillet; cook and stir until set, about 4 minutes. Transfer scrambled eggs to a bowl.
• Heat remaining 1 tablespoon sesame oil in the same skillet over medium heat until shimmering. Add kimchi and cook until browned and fragrant, about 5 minutes. Stir in bell pepper and whites of green onions and cook until softened, about 5 more minutes. Add rice; cook and stir, pressing down on any clumps, until mixture is a uniform color, about 5 minutes.
• Pour kimchi juice mixture into rice and mix. Turn heat to high and cook until rice is browned and doesn't stick together, about 5 minutes. Stir in eggs. Top with remaining green onions and red pepper powder.

PEPPER STEAK STIR FRY WITH FRIED RICE

Steps:

• Cook rice according to package directions. While rice is cooking, marinade steak in mixture of: 1 T. sugar, 1 T. thick soy sauce, 2 T. regular soy sauce, and 1-1/2 t. pepper. When rice is done, remove lid to cool.
• Heat 3/4°C of oil in wok on high heat. When oil is hot, add 2/3 of the chopped onions and brown until they begin to wilt.
• Push onions to one side of wok. Break egg(s) into oil and use spatula to break up as it cooks. When almost done (looks like scrambled eggs), mix together with onions.
• Add rice in about 1°C portions to onion mixture, turning well to coat with oil and work into mixture. Add 1 T. thick soy sauce and 2 T. sugar, and work through by turning rice as it "fries." Remove rice to serving dish and keep warm.
• Add remaining oil (3/4 C.) and onions to wok. Add ginger, then garlic, then meat. Use spatula to break up meat and stir fry in oil. When meat is about half-done, cover and let cook for a few minutes while you gather your remaining ingredients.
• Mix cornstarch with 1°C water. Drain vegetables and add to wok, along with oyster flavored sauce (2 T.) and salt (1 t.), stirring into meat.
• Add 1°C water and bring mixture to boil. When boiling, add cornstarch mixture and cook to desired thickness.

GARLIC PEPPER FRIED RICE W/ BEEF OR CHICKEN

Steps:

• STEP 1.
• In a hot wok, add the first tablespoon of oil and scramble the eggs, chopping them into bite size or smaller pieces while they cook.
• When the eggs are cooked, remove them and set them aside in a clean dish.
• Remove any bits of egg from the wok before moving on to the next step.
• STEP 2.
• In the same wok, quickly combine the second tablespoon of oil, garlic, crushed red pepper and meat, in that order. **If you wait long enough that you can smell the garlic warming before you add the other ingredients, you will burn your garlic. If you hesitate any at all to add the meat after adding the red pepper, it will burn and your lungs will feel like they are closing on you. DO NOT ASK HOW I KNOW! **
• When the meat is cooked, remove it and set it aside in a clean dish.
• STEP 3.
• Still in the same wok, add the last tablespoon of oil and onion.
• Once the onion begins to become translucent add the peas and carrots.
• After the peas and carrots look as if they have thawed, add the cooked rice and drizzle the soy sauce in three or four portions over the rice. After adding each portion of the soy sauce, toss to coat the rice with soy sauce. More than flavor, we're looking to color the rice evenly. More or less than ¼ cup of soy sauce may be necessary. I like a nice, even, golden brown color. That color seems to flavor the rice best. (If you like a darker fried rice, a few drops of dark soy sauce will go a long way for adding the desired color, but it adds no flavor.).
• Once the rice has the right color, add the eggs from step 1 and the meat, garlic, red pepper mix from step 2, and combine all thoroughly. Stir constantly until rice is evenly heated.
• Serve in bowls with extra soy sauce available to season to taste.

SHIITAKE-AND-SWEET PEPPER FRIED RICE

Steps:

• (Mushroom stems can be used in making a broth later on.).
• Heat oil in rondo or large braising pan until hot.
• Add mushrooms, shallots, garlic and bell peppers to pan.
• Saute until mushrooms are softened.
• Add rice to pan; cook and stir 2 to 3 minutes or until rice is hot.
• Stir in soy sauce, green onions, sugar and rice vinegar.
• Cook, stirring occasionally, about 5 minutes.
• Stir in sesame oil and season with salt.
• Spread rice mixture on sheet pan to cool.
• Cover and refrigerate until ready to use.

STIR-FRIED RICE AND BLACK QUINOA WITH CABBAGE, RED PEPPER AND GREENS

Steps:

• If using chard and the stems are wide, dice the thick part of the stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack greens and cut in slivers, or coarsely chop. You should have 7 or 8 cups chopped greens (they will lose volume when they wilt in the stir-fry).
• Combine chopped garlic and ginger in a small bowl or ramekin. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm's reach of your burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 - 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
• Swirl another tablespoon of oil into wok or pan and add tofu. Stir-fry for a minute or two, until it begins to color, and remove to a plate. Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and red pepper. Stir-fry for 2 minutes, until crisp-tender, and add cabbage and light part of the scallions. Stir-fry for 1 minute and add greens. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice and quinoa. Stir-fry, scooping up the grains with your spatula then pressing them into the hot wok or pan and scooping them up again, for about 2 minutes. Add soy sauce, the dark green part of the scallions, tofu, eggs and cilantro, stir for about 30 seconds, remove from heat and serve.

CONCH TEMPURA ROLL WITH DIRTY FRIED RICE AND GOAT PEPPER AIOLI

Steps:

• Heat a large nonstick skillet over high heat. Add 1 tablespoon of grapeseed oil, and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, and onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Add the thyme, paprika, and goat peppers, and stir to mix. Mix in the pork, and cook for 3 to 5 minutes, then add the soy sauce and saute for another 2 minutes. Add the peas, and rice and toss thoroughly until heated through. Adjust the seasonings with salt and pepper, and let cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place the scored side of the conch on the bottom half of the nori sheet, and season with salt and pepper. Fill with the rice, and then roll. Wet the edge, and press the mat to seal. Repeat with the remaining nori, conch, and rice. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees. Place the flour in a medium bowl and slowly whisk in the ginger beer. Pour in enough club soda so that the mixture resembles a light pancake batter.
• Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each roll in 1/2. Cut 1 half straight across, and cut the other half diagonally into 2 pieces. With a spoon, drizzle the aioli onto the plates in a zigzag pattern, and arrange the rolls over, and serve.
• In a food processor, combine the peppers, garlic, and mustard, and process. With the machine running, add the oil slowly, until the mixture emulsifies. Add the oil more quickly, until the mixture is mayonnaise-like. Add the lime juice, and adjust the seasons with salt and pepper.