Chinese-Style Rice with Yellow Pepper and Egg

A very quick dish, but an unusually interesting one. As you know, it was a long time ago that I went to China, but that’s where I discovered the combination of eggs and rice. Interesting, especially as it always came with vegetables I’d never have thought of adding to scrambled eggs.

Every so often, though not all that frequently, that flavour comes chasing after me. It caught up with me last week, too. And since I’m currently being reminded how time-consuming running a food blog is — these are my first posts in probably two weeks — I’ll focus on the essentials in this recipe rather than the introduction 🙂

Still, I recommend this dish because it’s cheap and healthy. Or perhaps the other way round?

At a glance:

Preparation time: 25 minutes

Serves: 2 portions

How many calories: it’s got an egg, but not calories

Ingredients for Chinese-style rice with egg:

• 1 boil-in-the-bag portion of basmati rice
• 1 yellow pepper (or two small ones)
• 2 shallots
• a few freshly dried coriander leaves
• 1 hen’s egg
• 1 tablespoon of dark soy sauce
• ground black pepper
• salt
• olive oil

How to make rice with yellow pepper:

I cooked the rice and drained it. I heated olive oil in a frying pan and fried the diced pepper and shallots. I added a tablespoon of dark soy sauce to the frying vegetables, then the cooked basmati rice. I know, I know: not terribly Chinese for a Chinese dish, but it tastes good with this rice 🙂 I mixed it all together. I fried it briefly and, once the soy sauce had almost completely evaporated, added the seasonings: just salt and a little ground black pepper.

Then I added 1 previously beaten egg and stirred vigorously so that, as the egg set, it coated every grain of rice thoroughly. Finally, I added a few freshly dried coriander leaves and stirred.

The rice with egg and yellow pepper is ready. Enjoy!