Peri-Peri Fried Rice
A fiery, savoury fusion fried rice loaded with sautéed mushrooms, peppers, and bold South African peri-peri spice.
This peri-peri fried rice takes day-old cooked rice and gives it a fiery, comforting South African twist. Sautéed brown mushrooms, onions, garlic, and sweet red pepper are tossed on high heat with cold rice, savoury soy sauce, toasted sesame oil, and zesty peri-peri seasoning. Ready in 15 minutes, it is bold, smoky, spicy, and the ultimate zero-waste quick meal.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté the Aromatics & Vegetables
Heat 1 tbsp neutral cooking oil in a large wok or wide non-stick frying pan over medium-high heat until hot and shimmering.
- 2
Add 1 cup chopped mushrooms, diced ½ onion, and finely chopped ½ red pepper. Sauté for 3–4 minutes until the mushrooms release their moisture and begin to turn golden around the edges.
- 3
Stir in 2 minced garlic cloves and the whites of the chopped spring onion, tossing for 30–45 seconds until fragrant.
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Ivana Sanshia’s note
Cold, refrigerated rice is non-negotiable for authentic fried rice texture. Freshly steamed rice holds too much surface moisture, which makes the grains steam and clump together rather than fry and toast.
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