Pepper Fried Rice

Very nice! Made it as described but used fresh shishito peppers, brown rice and a little Thai basil.

I make this with leftover brown rice all the time and everyone likes it better than they like me.

Stellar. Used fresh red bells and jasmine rice cooked day before. Not having a non-stick pan, I used a large stainless fry pan. Hard to keep the mix from sticking, but scraping up the stuck bits resulted in a sort of tahdig. Crunchy, umami-rich, filling, attractive on the plate. Served with NYT Pork Chops with Tamarind and Ginger.

I’m trying to teach my 17 year old, vegetarian, son to cook. This recipe is super easy and while he doesn’t love cooking (yet?). He has no trouble with it. He also makes baked, marinated tofu to go with it and the whole family is happy with the meal.

Had some leftover flank steak that I slivered and added, otherwise followed the recipe. As others have said, let freshly cooked rice mostly cool if you’re not using leftovers. Best home attempt at fried rice yet ...

I used cold cooked rice and added a beaten egg at the end.

Good, not great. Added a well-beaten egg near the end and chopped scallions and chopped peanuts as a garnish. Still tasted not lively enough. Ingredients did not “pop” in the mouth.

Very flavorful. I added onion and used some heirloom peppers from my CSA. I make fried rice frequently and usually include more variety of vegetables - but peppers and onion were all I had on hand and I found this when I searched for recipes to use up some of my peppers. It was really very good with just the two veggies, and I added the called for amounts of soy sauce & sesame oil. Served with sliced poached chicken (a la Cockaigne per Joy of Cooking) on top. Thank you!

This is a great basic recipe that lends itself well to variation. I added half a sliced onion, some chopped garlic and ginger, and some frozen peas for color. I also added two scrambled eggs at the suggestion of another commenter. Delicious!

Easy way to use up leftover rice and chicken... I used a pack and a half of sweet peppers (fresh), some leftover ginger rice that I had made using the Trader Joe's miso broth as the liquid, and some leftover chicken breast from instant pot! Followed Naomi's advice and added beaten eggs at the end and it gave it that nice take-out rice oomph.

I really enjoyed this recipe. I fried half an onion along with peppers and added a few scallions. I saw too late note how you can't cook rice right before but mine turned out wonderful. I would definitely reduce the amount of grapeseed oil since mine turned out to be a bit too oily-but still delicious.

I really liked this recipe, it was tastier than I expected. I made it as written, except for folding in 2 well beaten eggs towards the end. My husband and I shared it as a meal

I like that if I keep frozen peppers in the freezer, have all the other ingredients at hand. A great fast meal. It's going into our rotation.

I added about 1/3 lb. ground pork and a generous 1T garlic sesame paste. Sprinkled the result with chopped green onions. Fantastic.

I used fresh colored peppers plus a few thai to spice it up. I also used brown rice since I had some already leftover. I like more veggies too so in went some carrots, onions and broccoli. Delicious! This is a great starter recipe and then add what you like.

I added a few slices of diced ham and I substituted Calrose rice for long grain. I cooked the rice in the rice cooker in the morning and left it spread out on a plate uncovered in the refrigerator until it was time to cook. It made three generous servings as an entree.

It was delicious.