Five Spiced Fried Rice
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.
Ingredients (used american measuring cup, 1 cup = 250 ml):
2 tbsp sesame oil + 2 tsp sesame oil for cooking rice
2 cup of chinese steamed rice (refer below for the recipe)
1 cup of prawns (deshelled and deveined)
2 tsp finely chopped garlic
2 tsp finely chopped ginger
⅓rd cup Bellafina peppers
⅓rd cup french bean chopped finely
⅓rd cup carrot chopped finely
⅓rd cup mushrooms sliced
1 tsp soy sauce (optional)
1 tsp five spice powder
a pinch of sugar
salt as per taste
2 tbsp chopped greens of spring onion
1. For steamed rice: Cook rice with 67 cups of water add 1 tsp oil and salt. Once the rice is 90% cooked discard
the water. Put the rice on a colander keep under running tap of cold water. Allow the water to drain add 1 tsp of
oil and toss gently with a spatula.
2. Heat oil in a wide bottomed sauce pan. Shallow fry the prawns until they change color.
3. Remove them with a slotted spoon on a different dish.
4. In the same pan add garlic, ginger and saute for 12 mins until raw smell diminishes.
5. Add in all the veggies except mushrooms and toss them on high heat.
6. Keep stirring once the veggies start sweating add the cashews.
7. Now add the mushrooms and saute on high heat until they soften.
8. Add the five star spice powder add mix nicely.
9. Now add the shallow fried prawns.
10. Cook for a minute add soy sauce if using, sugar and salt.
11. Now add the chinese steamed rice and stir gently.
12. Once all is combined well garnish with greens of spring onion.
13. Serve your five spiced rice hot with gravy based dish.
1. Alter spices as per your taste and preference.
2. Add veggies of your choice.
Slightly adapted from a recipe from flavorsofmumbai.com