Fridge Friend recipes
Sweet Pepper and Sweetcorn Fried Rice recipe
A vibrant, savoury fried rice packed with sweet peppers and juicy sweetcorn for a quick, colourful meal. Finished simply with olive oil, salt and black pepper for a light but satisfying dish.
20 min · Easy · Asian-inspired Jump to method
Ingredients
- 300g Cooked Rice
- 1 Green Sweet Pepper
- 1 Purple Sweet Pepper
- 150g Sweetcorn
- 2 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 314 kcal |
| Protein | 5.5 g |
| Carbohydrates | 45 g |
| Fat | 13.5 g |
| Saturated fat | 2 g |
| Fibre | 4.2 g |
| Sugar | 5.8 g |
| Sodium | 320 mg |
Why this works
A moderate-energy rice dish with some vegetables and mostly unsaturated fat, but relatively low in protein and not especially low in salt if seasoned heavily.
Vitamin C from peppers. Green and purple sweet peppers contribute vitamin C, which supports immune function and helps with iron absorption.
Whole-food fibre and carotenoids. Sweetcorn and peppers provide fibre plus antioxidants such as carotenoids, which support gut and eye health.
Sodium can rise quickly. Salt is added to taste, so the sodium content may increase significantly depending on seasoning.
Method
- Heat the olive oil in a large frying pan or wok over a medium-high heat.
- Add the green sweet pepper and purple sweet pepper and stir-fry for 4-5 minutes until just tender.
- Add the sweetcorn and cook for 2 minutes more until hot through.
- Season with salt and black pepper, then stir in the cooked rice and toss well until everything is evenly combined and heated through.
- Taste and adjust the seasoning, then serve immediately.
Make it even more fancy
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