Anti Inflammatory Smoky Paprika Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked white rice, day-old and cold
Chef's tipAlready-cooked brown rice swaps in 1:1 with no other changes to the recipe. - 2 tbsp garlic-infused oil, divided
- 1 medium red bell pepper, diced
- 4 scallions, green tops only, thinly sliced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- 2 large eggs, beaten
- 2 tbsp tamari
- 1 tsp sesame oil
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Heat 1 tablespoon of the garlic-infused oil in a large skillet or wok over high heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened and lightly charred at the edges, about 3–4 minutes.
- 2
Add the remaining 1 tablespoon garlic-infused oil to the skillet. Add the cold rice and press it into an even layer. Let it cook undisturbed for 1–2 minutes until the bottom begins to crisp, then stir and toss to break up any clumps.
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