Easy Capsicum Fried Rice Recipe

Easy Capsicum Fried Rice / Bell Pepper Rice Recipe. Easy and quick recipe for capsicum fried rice. The entire recipe can be put together in under 30 minutes. With step by step pictures and video. Perfect for lunch box.

This Capsicum Fried Rice is what I will make for you if you come home and I need to fix you dinner in under 30 minutes. I am always looking for ways to make quick dinners so I have my own couple of hours to relax and do the things I wanna do. My son loves this rice. Its kid friendly, its colorful, its healthy and its easy. It makes for a very good lunch box too. Remember all those crazy mornings where you run around like a mad woman fixing breakfast, packing lunch…This recipe will be a sure winner. I use dry Italian herb seasoning in this recipe for flavoring. The addition of this seasoning adds a fantastic flavor. I learnt this tip and this recipe from a good friend of mine called Sunita. This recipe rocks. Lets make it.

Here is the video of the Capsicum Fried Rice recipe (step by step video)

Click the link below to find the recipes on the site that uses the main ingredient as Capsicum / Bell Pepper. Capsicum Recipes

Here is the step by step pictures of how to make Capsicum Fried Rice Recipe First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice. Note: For a very dry rice, release the pressure manually after 5 minutes.

Add in the veggie works namely carrots and bell peppers. Saute till the bell peppers have reduced to half. It will take 10 minutes in medium flame. Keep sauteing every couple of minutes so the bottom doesn’t scorch. Add in a teaspoon of black pepper powder and saute for a minute more.

Add in the cooked rice. I used Basmati rice. Any leftover rice can also be used for making this. Do not use hot rice. Rice should be cold or at room temperature. Mix well to combine. Finally add in some coriander leaves and remove off from heat. Serve.

Main ingredients for making Capsicum Fried Rice

• 1 cup Basmati Rice
• 2 tablespoon oil
• 1 heaping teaspoon Italian herb seasoning
• 2 tablespoon minced garlic
• 1 cup chopped onion
• 2 green chillies, slit
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons coriander leaves

Veggies for making Capsicum Fried Rice

• 1/2 cup carrot
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 1/2 cup green bell pepper

Here is how to make Capsicum Fried Rice

1. Boil the rice and set aside to cool.
2. Heat couple of tablespoons of oil in a pan and add in a heaping teaspoon of dry Italian herb seasoning. Add in 2 tablespoons of minced garlic. Saute briefly until you can smell the aromatics. Add in onions, slit green chillies and the salt. Saute till the onions are cooked and slightly brown. It will take 5-8 minutes in medium flame.
3. Add in the vegetables. Saute till the bell peppers have reduced to half. It will take 10 minutes in medium flame. Add in a teaspoon of black pepper powder and saute for a minute more.
4. Add in the cooked rice.Mix well to combine. Finally add in some coriander leaves and remove off from heat. Serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Asian

Main ingredients for making Capsicum Fried Rice

• 1 cup Basmati Rice
• 2 tablespoon oil
• 1 heaping teaspoon Italian herb seasoning
• 2 tablespoon minced garlic
• 1 cup chopped onion
• 2 green chillies, slit
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons coriander leaves

Veggies for making Capsicum Fried Rice

• 1/2 cup carrot
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 1/2 cup green bell pepper

Here is how to make Capsicum Fried Rice

1. Boil the rice and set aside to cool.
2. Heat couple of tablespoons of oil in a pan and add in a heaping teaspoon of dry Italian herb seasoning. Add in 2 tablespoons of minced garlic. Saute briefly until you can smell the aromatics. Add in onions, slit green chillies and the salt. Saute till the onions are cooked and slightly brown. It will take 5-8 minutes in medium flame.
3. Add in the vegetables. Saute till the bell peppers have reduced to half. It will take 10 minutes in medium flame. Add in a teaspoon of black pepper powder and saute for a minute more.
4. Add in the cooked rice.Mix well to combine. Finally add in some coriander leaves and remove off from heat. Serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Asian

Find it online : https://www.kannammacooks.com/easy-capsicum-fried-rice-bell-pepper-rice-recipe/

Beetroot Poriyal Stir-fry with Badam/Almond Powder.

Quick and easy recipe for Beetroot Poriyal / thoran without coconut . South Indian Tamilnadu style steamed vegetable stir-fry made with almond meal . Its healthy and vegan too.

I had already posted the recipe for beetroot poriyal made with coconut. This beetroot poriyal recipe does not use coconut. This recipe has the addition of almond meal/powder. Almond meal adds a very nice richness to the stir-fry without being too heavy. This recipe makes for an everyday vegetable stir-fry. My young son loves beets. I think its the color. Its an easy, healthy and a quick recipe. First the beetroot is steamed and then its tempered the Indian way.

Here is the video of Beetroot Poriyal Stir-fry with Badam/Almond Powder

First lets make some coarse almond meal. Its very simple. Take 20 almonds and pulse it for 5-6 times in the mixie. You are done. Transfer the meal to a small bowl and set aside. Roasted almonds adds a nice texture too. I use my air fryer to make roasted almonds. I roast them for 5-6 minutes at 150 Celsius. Cool the almonds after grinding and proceed with the recipe.

Heat oil in a saute pan and add in the urad dal, mustard seeds, cumin seeds, curry leaves and dry red chillies. Let the mustard seeds crackle. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.

I have a trick for quick steaming the veggies. I put the cut veggies in a bowl and place the bowl in a pressure cooker filled with 1 inch of water. Pressure cook it for 5 minutes (2 whistles for al-dente, 3-4 whistles for soft texture) in a medium flame and that gives perfect steamed vegetable every single time. Its a very neat technique.

Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.

• 1 teaspoon coconut oil
• 1 teaspoon urad dal
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 dry red chillies
• 1/2 cup onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 20 Almonds
• 2 cups Beetroot, chopped fine

1. Take almonds and pulse it for 5-6 times in the mixie. You are done. Set aside.
2. Heat oil in a saute pan and add in the Urad dal, mustard seeds, cumin, curry leaves and dry red chillies. and let it splutter. Fry for a minute until the urad dal is lightly brown. Then add in the onions, asafoetida and salt and fry till soft and tender. About 3-4 minutes.
3. Add in the steamed beets and saute for a minute more. Add the almond meal and toss until combined. Switch off the flame and remove it from heat. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Poriyal / Stir-fry
• Cuisine: South Indian