grilled bell pepper fried rice

Name: Grilled Bell Pepper Fried Rice
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 to 5 - small red and yellow bell peppers, washed; 1 - green bell pepper, washed; 2 tablespoon(s) olive oil; 1 - small onion, cut in half lengthwise and thinly sliced; 1 - large clove fresh garlic, minced; 1/4 cup(s) basmati rice, sorted and washed in 3 to 4 changes of water; 1 tablespoon(s) ground coriander; 1/2 cup(s) finely chopped fresh cilantro, including soft stems; 2 1/3 cup(s) water; 3/4 teaspoon(s) salt, or to taste

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Cooking also includes about 2-3 mins on the grill to char the pepper skins. This is more if a Southwest fried rice than Chinese. It's very tasty not difficult to make.

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yield serving(s)

prep time 10 Min

cook time 25 Min

method Stove Top

Ingredients For grilled bell pepper fried rice

4 to 5

small red and yellow bell peppers, washed
1

green bell pepper, washed
2 Tbsp

olive oil
1

small onion, cut in half lengthwise and thinly sliced
1

large clove fresh garlic, minced
1/4 c

basmati rice, sorted and washed in 3 to 4 changes of water
1 Tbsp

ground coriander
1/2 c

finely chopped fresh cilantro, including soft stems
2 1/3 c

water
3/4 tsp

salt, or to taste

How To Make grilled bell pepper fried rice

1
Place the bell peppers preferably over the hot coals of a grill or over the direct flame of the kitchen stove (cover the bottom plate with aluminum foil) and grill, turning with kitchen tongs as the sides blacken, until the skin is lightly charred, 2 to 3 minutes.

2
Transfer to a bowl, cover with plastic wrap or foil, and set aside to cool, about 5 to 7 minutes. Peel off only the highly charred skin.
3
Discard the stems and seeds and chop the peppers coarsely. Strain and save any juices that may have accumulated in the bowl.
4
Heat the oil in a large nonstick saucepan over medium-high heat and cook the onion, stirring until golden, about 5 minutes.
5
Add the garlic, rice, coriander, and cilantro and cook over medium heat, stirring carefully, until golden, about 5 minutes.
6
Add the water, salt, and any juices reserved from the peppers and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.
7
Gently mix in the grilled peppers, cover the pan, and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving dish, fluff with a fork, garnish with the scallion greens, and serve.
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