Easy Capsicum Fried Rice / Bell Pepper Rice Recipe

Ingredients

• 1 cup (about 190 g)basmati rice
• 30 ml (2 tablespoons)oil
• 1 heaping teaspoon (about 5 ml)Italian herb seasoning
• 30 ml (2 tablespoons)minced garlic
• 240 ml (1 cup)chopped onion
• 2green chillies, slit
• 1 teaspoon (5 ml)salt
• 1 teaspoon (5 ml)black pepper
• 2 tablespoons (30 ml)coriander leaves
• 120 ml (1/2 cup)carrot
• 120 ml (1/2 cup)red bell pepper
• 120 ml (1/2 cup)yellow bell pepper
• 120 ml (1/2 cup)green bell pepper

Instructions

1. 1

   Cook the rice

   Boil the basmati rice, then set it aside to cool.

2. 2

   Cook the aromatics

   Heat 2 tablespoons of oil in a pan. Add the Italian herb seasoning and minced garlic, and sauté briefly until fragrant. Stir in the onion, slit green chillies and salt. Cook over medium heat for 5–8 minutes, until the onion is cooked and lightly browned.

3. 3

   Sauté the vegetables

   Add the carrot and bell peppers. Sauté over medium heat for 10 minutes, until the peppers have reduced to about half their size. Add the black pepper and sauté for another minute.

4. 4

   Combine and serve

   Add the cooked rice and mix well. Stir in the coriander leaves, remove the pan from the heat and serve.

What is capsicum fried rice?

Fried rice is a broad Asian dish built around cooked rice quickly combined with seasonings and other ingredients. This version centres on capsicum, the name used for bell peppers in many parts of the world.

The recipe pairs basmati rice with garlic, herbs and several colours of pepper. The vegetables bring sweetness and colour, while green chillies and black pepper add a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 6g protein, 52g carbs, 7g fat.

Most of the carbohydrates come from the basmati rice, while the oil provides most of the fat. The rice and vegetables contribute some protein, but the dish is not especially protein-rich; serve it with tofu, eggs or another protein to make a more balanced plate.

The rice makes the difference

Cook the basmati until tender, then let it cool before adding it to the pan. Rice that has cooled is easier to mix with the vegetables without turning to mush.

If you have cooked rice ready in advance, this recipe comes together especially quickly. Break up any clumps before adding it to the pan.

Build the flavour base

Garlic and Italian herb seasoning are briefly sautéed in oil to release their aroma. Keep the garlic moving and avoid letting it darken, which can make its flavour harsh.

Onion: give it the full 5–8 minutes over medium heat so it softens and gets lightly browned. The slit chillies cook with the onion, dispersing their flavour through the dish.

Keep the peppers colourful

The recipe cooks the carrot and three colours of bell pepper for 10 minutes, until the peppers have reduced to about half their size. Stir as needed so they cook evenly.

Add the black pepper after the vegetables have cooked, then sauté for a minute before adding rice. This lets the seasoning spread without keeping the peppers on the heat longer than the method calls for.

Bring everything together

Add the rice once the vegetables are cooked and mix gently but thoroughly, so the seasoning coats the grains. Stirring too vigorously can break up the rice.

Coriander leaves go in at the end, just before the pan comes off the heat. Their fresh flavour contrasts with the cooked garlic, onion and peppers.

What to serve alongside

Serve the rice as a quick main or as a side alongside a simple protein such as eggs, tofu or grilled chicken. A cucumber salad or other crisp, fresh vegetables make a refreshing contrast.

The dish already has chilli and black pepper, so taste it before adding a spicy sauce. A squeeze of lime at the table can brighten the savoury flavours.

Recipe notes & tips

• Let the cooked rice cool before adding it, so it is easier to stir through the vegetables.
• Prepare and chop all the vegetables before heating the pan, as the sautéing stages move along quickly.
• Use medium heat for the onion and peppers, as specified, to cook them without scorching the garlic.
• Stir the rice gently to keep the grains intact.
• Taste before serving, since the chillies can vary in heat.

Variations

• Add protein: Stir in cooked tofu, egg or chicken to make the rice more substantial.
• Change the vegetables: Replace one pepper with another chopped vegetable that cooks in a similar time.
• Adjust the heat: Use one chilli or remove its seeds for a milder result.
• Add lime: Finish with a squeeze of lime juice for a fresh, tangy note.
• Use fresh herbs: Swap the Italian herb seasoning for a seasoning blend you enjoy, while keeping the garlic and coriander.

Common mistakes to avoid

• Adding hot, wet rice: It can clump and turn soft; let the rice cool before mixing it in.
• Burning the garlic: It can taste bitter; sauté it briefly until fragrant before adding the onion.
• Rushing the onion: It may remain sharp and firm; cook it for the stated 5–8 minutes until softened and lightly browned.
• Overcooking the peppers: They can lose their texture; stop when they have reduced to about half their size.
• Breaking up the rice: Vigorous mixing can crush the grains; fold it through the vegetables gently.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions