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Rice and Red Pepper Stir-Fry - Protocol 7

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Rice and Red Pepper Stir-Fry

last updated: 16/08/2021

Author: 6e336d

Status: Complete

Today I will teach you how to make Rice and Red Pepper Stir-Fry

Serves 2


75g White Rice (Long Grain)
200ml Vegetable stock (Hot)
2 tsp peanut oil (Vegetable will do if you do not have peanut)
½ Onion, Thinly Diced
2 Pieces of Fresh Bacon, Sliced
1 Red Pepper, Seeded and Cut into Chunks
A couple of handfuls of frozen peas
1 Dash of Worcestershire Sauce (optional)


1 Small / Medium Pan with a lid
1 Wok / Large Pan
Wooden Spoon
Utensils and Crockery for each person being served


1. Put the rice in your small pan and pour the hot stock ontop. Cover with a lid, Bring to the boil, reduce the heat and let it simmer for 10 minutes or until the rice is tender and the stock has been absorbed.

2. Meanwhile, heat the oil in your wok over a medium heat. Add the onion pieces and fry for 5 minutes. Add the bacon pieces and fry for another 5 minutes or until the bacon starts crisping up.

3. Stir the cooked rice and the peas into the onion mixture and cook, stirring occasionally for 2-3 minutes on a high heat until the rice and peas are hot. Add a dash of Worcestershire Sauce and serve.

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