Chinese Fried Rice with Bell Pepper, Peas and Carrots (#1093)

Asian Chinese Side
Share This Recipe


  • 2 tsp Vegetable Oil such as peanut oil, canola oil, olive oil, or corn oil
  • 1 large Eggs well beaten
  • 6 Scallions, Spring Or Green Onions thinly sliced
  • 1 inch Ginger freshly and finely chopped
  • 3 cloves Garlic or as needed, minced
  • 1 Sweet Red Bell Peppers diced
  • 1 cup Snow Pea Pods chopped
  • 1 Carrots diced
  • 1 cup Green Peas fresh or frozen
  • 2 cups Rice cooked and leftover, white or brown rice
  • 1 tsp Sesame Oil


  • 2 tablespoons Oyster Sauce or to taste
  • 1 Tbsp Tamari Soy Sauce or to taste


  1. Swirl 1/2 teaspoon vegetable oil in a wok or a large nonstick skillet over medium heat.
  2. Add the egg, let cook for about 20 to 30 seconds without any stirring until it's almost set.
  3. Stir and break the egg into pieces, keep cooking for another 1 minute or so until the egg is cooked but not brown.
  4. Transfer into a small bowl and set aside.
  5. Add the remaining oil into the wok or skillet (no need to clean) over medium-high heat.
  6. Add the garlic, ginger ad scallions, cook until fragrant, about 40 seconds.
  7. Add the pepper bell, snow peas and carrots, stirring, and cook for about 4 minutes, until the vegetables are tender and still crisp.
  8. Add the snow peas and the leftover rice, stirring, and cook for another 2 to 3 minutes, until heated through.
  9. Pour the sauce over, stirring, and cook for another 40 seconds to 1 minute until the rice and vegetables are well coated.
  10. Stir in the fried egg and sesame oil.
  11. Serve warm with any your favorite stir-fry dish and enjoy :)
Source: {{url}}