Pepper Fried Rice

Name: Pepper Fried Rice
Total time: 20 min
Yield: 4 servings
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

By Mark Bittman

Updated June 11, 2024

Pepper Fried Rice — Andrew Scrivani for The New York Times

Total Time: 20 minutes
Rating: 4(298)
Comments: Read comments

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.)

Featured in: THE MINIMALIST; Frosty the Vegetable

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Ratings

4 out of 5

298 user ratings

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Comments

BGunn7 years ago

The only thing he forgot to mention is that the rice works best if it is cold - it doesn't work at all if you have just cooked the rice and it is still hot.

kitchenonfire7 years ago

I added about 1/3 lb. ground pork and a generous 1T garlic sesame paste. Sprinkled the result with chopped green onions. Fantastic.

Lela7 years ago

Great recipe! I make this dish often, usually as a side dish with fish, chicken or pork. My biggest compliment is that my 2 years old niece chooses this over mashed potato! How often you can see that!

Anthony1 year ago

Very nice! Made it as described but used fresh shishito peppers, brown rice and a little Thai basil.

Ron Nemirow1 year ago

I make this with leftover brown rice all the time and everyone likes it better than they like me.

Barbara3 years ago

Stellar. Used fresh red bells and jasmine rice cooked day before. Not having a non-stick pan, I used a large stainless fry pan. Hard to keep the mix from sticking, but scraping up the stuck bits resulted in a sort of tahdig. Crunchy, umami-rich, filling, attractive on the plate. Served with NYT Pork Chops with Tamarind and Ginger.

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