This Singapore fried rice recipe is a delicious restaurant inspired vegetarian side dish made with basmati rice, bell peppers, sesame oil, and spring onions.
Heat sesame oil in a large pan or wok over medium high heat. Add garlic and green onions and cook until fragrant, about 2 or 3 minutes. Be careful not to let the garlic burn.
Add bell peppers and cook for 2 or 3 minutes more, until crisp-tender. Season with salt.
Add rice over the veggies then pour the Asian Dipping Sauce over. Stir until well combined.
Cook for 3 or 4 minutes more.
Top with egg, if desired. Garnish with sliced green onions.
Notes
Add pre-cooked chopped or shredded rotisserie chicken for added protein.Thinly slice 8 ounces of pork tenderloin and cook in oil until well done. Remove to plate then follow the recipe adding the pork in with rice.There are many ways to add egg, if desired. Fry eggs then place on top of rice, or scramble 3 eggs in a separate pan then mix into the rice before serving, or whisk eggs in a bowl then pour over the fried rice and cook until set.Thinly slice green onions for garnish.Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight and reheat (covered) with a splash of water in the microwave. The water will keep the rice moist.Store leftover rice in the refrigerator for 3 or 4 days. Reheat covered in the microwave with a bit of water to keep the rice moist.