Every Helping
Sign in

Lunch recipe · from the recipe book

Cheddar Citrus-Ginger Fried Rice with Peppers

Crisp-edged fried rice tossed in a bright orange-lime ginger glaze, with soft scrambled egg, sweet peppers and onions, and pockets of melty, sharp cheddar.

Cheddar Citrus-Ginger Fried Rice with Peppers

Ingredients

  • 1½ cups280 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 2 tbsp30 gCanola oildivided
  • 4 large200 gEggsbeaten
  • 2 medium200 gYellow onionsliced into thin wedges
  • 1½ medium180 gRed bell peppercut into strips
  • 1 cup chopped150 gGreen bell peppercut into strips
  • 3 cloves9 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • ½ cup (120 ml)120 gOrange juice
  • ½ lime, juiced20 gLime juice
  • 2 tbsp30 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp8 gCornstarch
  • ½ tsp1 gCrushed red pepper
  • 1¾ cups shredded200 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Prepare first: slice the yellow onion into wedges, cut the red bell pepper and green bell pepper into strips, mince the garlic, grate the ginger, beat the eggs, shred the cheddar and thinly slice the green onions.
  2. Put the rice and water in a large lidded skillet, bring to a boil, cover, reduce to low and simmer 18 minutes until the water is absorbed. Spread the rice on a tray and let it cool about 10 minutes, then wipe out the skillet.
  3. Make the citrus-ginger sauce: whisk the orange juice, lime juice, soy sauce, honey, cornstarch and red pepper flakes in a small bowl until smooth.
  4. Heat one third of the canola oil in the skillet over medium heat. Add the eggs and scramble gently until set with no liquid egg remaining, 160°F (71°C), then move them to a plate.
  5. Raise the heat to high and add the remaining two thirds of the canola oil. Add the yellow onion and stir-fry 3 minutes, then add the red bell pepper and green bell pepper and stir-fry 3 to 4 minutes until crisp-tender.
  6. Add the garlic and ginger and stir-fry 30 seconds until fragrant.
  7. Add the cooled rice, press it into the pan and let it sit 2 minutes to crisp, then stir-fry 2 minutes more.
  8. Stir the citrus-ginger sauce, pour it over the rice and toss 1 to 2 minutes until glossy and thickened. Fold in the scrambled eggs.
  9. Turn off the heat, scatter the cheddar over the rice, cover 1 minute to melt, then sprinkle with the green onions and serve.

Contains: Milk, Egg, Gluten, Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book