Egg Fried Rice Indian Style

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4

2 cups basmati or long grain rice, rinsed
Salt to taste
(*Or use 4 cups leftover cooked rice)

Egg Fried Rice:
2 tbsp sesame oil or oil of your choice
3 garlic cloves, finely chopped
3 cups chopped vegetables (try Bellafina pepper, green beans and carrots)
4 large eggs, lightly whisked
¼ tsp ground black pepper (black pepper powder)
2 tsp white vinegar
1 tbsp soy sauce
Salt to taste

If using basmati rice, soak it in water for 20 minutes for best results.
If using long grain rice, follow the instructions below.
Boil plenty of water in a large saucepan. Season with salt. Add rice. When cooked, drain and leave to cool.

Egg Fried Rice:
Heat oil in a large wok or frying pan over high heat. Add garlic and stir fry for few seconds. Add vegetables. Season with salt. Stir fry for 3 minutes or until veggies are tender but crunchy. Move the vegetables to one side. Pour in the whisked eggs. Season with salt. When eggs start to set, break it up to make scrambled eggs. Season with black pepper. Add white vinegar. Stir in the cooked rice. Add soy sauce. Stir fry for 3-4 minutes or until heated through. Remove from heat. Garnish with spring onions.

• You can add other vegetables like corn, spring onions and bean sprouts to the fried rice.
• To make this non-vegetarian, simply add some chopped bacon, ham or rotisserie chicken.

Slightly adapted from a recipe from