Spicy Fried Rice

Spicy Fried Rice



Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Rinse under cold running water. Drain well.



Heat the oil in a large non-stick frying pan or wok over medium heat. Add the onion, ginger, garlic and chili, and stir-fry for 2 minutes or until onion softens slightly. Add the capsicum and stir-fry for 1 minute or until just tender.


Add the rice, peas and Piri piri seasoning, and stir-fry for 3 minutes or until heated through. Remove from heat. Stir through the parsley. Divide the rice among serving plates and top with green shallot.


  • 140g (2/3 cup) long-grain white rice
  • 2 tsp extra light olive oil
  • 1/2 brown onion, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 medium fresh red chili, thinly sliced
  • 8 butter lettuce leaves, washed, dried
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 150g (1 cup) frozen baby peas
  • 2 tsp of Keya Piri Piri Seasoning 
  • 2 tbs coarsely chopped fresh continental parsley

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