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Tuesday, March 28, 2017

Pepper-fried Rice






Mark Bittman  
  Time 20 minutes 
 Yield 4 servings
Featured in: The Minimalist; Frosty The Vegetable.

Ingredients
4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound frozen bell pepper strips, preferably a mixture of red and yellow
 Salt and pepper
4 cups cooked rice, preferably long grain
2 tablespoons good soy sauce, or to taste
1 tablespoon dark sesame oil

Preparation
1. Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
2. Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Nutritional analysis per serving (4 servings)
400 calories; 18 grams fat; 1 gram saturated fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 445 milligrams sodium

http://cooking.nytimes.com/recipes/7216-pepper-fried-rice


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