Tomato and Red Pepper Rice Recipe

This rice recipe is very nutritious as the high content of vitamin c that tomato and red pepper added, it is also very simple to master and only takes seconds to do. Enjoy!

Wok, bowl.

2 cups pre-cooked rice, refrigerated

1 tomato, skinned, cut into 1/2-1 inch cubes

1 tbsp.minced garlic clove

1 tbsp.freshly chopped coriander

1 red pepper, cut into bite-sized pieces

1 tbsp.ground black pepper

1 tsp.salt, or to taste

2 tbsps.olive oil

1. Add 2 tbsps.olive oil in a large wok over medium heat, swirl to coat surface, saute 1 tbsp. minced garlic until aromatic, about 20 seconds, then add tomato cubes, stir fry over medium heat until soften, about 2-3 minutes (P1).

P1

2. Then add red pepper pieces, sprinkling 1 tbsp.ground black pepper, 1 tsp.salt over them as you stir-fry (P2).

P2

3. Add the rice back into the wok in which it was cooked, stir fry over medium heat, toss gently once or twice.

4. Cook until the tomato sauce was absorbed by the rice, top with 1 tbsp.chopped coriander before serving.

5. Remove from the wok to a bowl, serve hot (P3).

P3