Made with AI
Egg Fried Rice Stuffed Peppers
50 min 437 kcal per serving Medium
Ingredients
4 Servings
- Cooked white rice500 g
- Large eggs8 eggs
- Onion, finely chopped150 g
- Garlic, minced12 g
- Bell peppers, halved and seeded600 g
- Vegetable oil30 ml
- Chilli powder4 g
- Ground turmeric2 g
- Fresh curry leaves, chopped10 leaves
- Salt5 g
Instructions
- 1
Preheat the oven to 200°C (180°C fan). Arrange the halved and seeded bell peppers cut-side up in a baking dish.
- 2
Brush the peppers with 10 ml of the vegetable oil. Bake for 15 minutes, until they begin to soften but still hold their shape.
- 3
While the peppers bake, crack the eggs into a bowl and whisk until evenly combined.
- 4
Heat 10 ml of the vegetable oil in a large frying pan or wok over medium-high heat. Add the eggs and cook, stirring gently, until softly scrambled. Transfer the eggs to a plate.
- 5
Add the remaining 10 ml of vegetable oil to the pan. Add the chopped onion and cook for 3–4 minutes, until softened.
- 6
Add the minced garlic and chopped curry leaves. Stir-fry for 30 seconds, until aromatic.
- 7
Add the chilli powder and ground turmeric. Cook for another 20 seconds while stirring to prevent the spices from burning.
- 8
Add the cooked white rice and salt. Stir-fry for 3–4 minutes, breaking up any clumps and mixing until the rice is hot and evenly coated with the spices.
