13/08/2026
Gourmet Stir-Fried Rice with Bell Pepper & Tomato
Serves: 2 | Prep: 10 min | Cook: 10 min
Description:
A refined fried rice built around chilled rice, fluffy egg, charred green pepper, sweet tomato, and aromatic spices, finished with light soy and white pepper.
Ingredients
2 cups (400 g) cold cooked rice
2 large eggs, beaten
1 small green bell pepper, diced
1 medium ripe tomato, diced
½ onion, finely chopped
1 garlic clove, minced
½ tsp paprika
¼ tsp turmeric
1–2 tbsp soy sauce
Pinch white pepper
2 tbsp neutral cooking oil
Salt, to taste
Scallions or coriander, to garnish
Method
Prepare the rice: Break apart the chilled rice and set aside. Heat a wok or large pan over high heat.
Cook the egg: Add 1 tbsp oil, scramble the eggs until just set, then remove and reserve.
Sauté the aromatics: Add remaining oil. Stir-fry onion, garlic, and bell pepper for 1–2 minutes until fragrant and lightly charred. Add tomato, paprika, and turmeric; cook briefly.
Fry & season: Add rice and toss over high heat for 2–3 minutes until hot and lightly crisp. Return the egg, add soy sauce and white pepper, and toss to combine. Adjust seasoning.
Plate: Mold the rice neatly onto warm plates and finish with sliced scallions or coriander.
Chef’s Note:
Use cold, dry day-old rice for distinct grains. Keep the pan very hot and season at the end to preserve texture and balance.
Best Served With:
Grilled chicken, prawns, tofu, or a crisp Asian-style salad.
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