Asian Paprika Slices with Fried Rice

5 from 6 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


Asian paprika slices:

  • 230 g Steak hip
  • 150 g 1 Red pepper
  • 150 g 1 yellow pepper
  • 150 g 1 green pepper
  • 150 g 1 Onion
  • 2 tbsp Sunflower oil
  • 2 tbsp Sweet hoisin sauce
  • 1 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Sweet soy sauce
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tsp Instant chicken broth / alternatively 1 teaspoon glutamate
  • 200 ml Clear broth (1 teaspoon instant broth)
  • 1 tbsp Tapioca starch

Fried rice:

  • 100 g Basmati rice / cooked approx. 350 g
  • 300 ml Water
  • 0,5 tsp Salt
  • 2 tbsp Sunflower oil
  • 2 piece Eggs
  • 50 g Peas frozen
  • 1 tbsp Light soy sauce
  • 1 tbsp Butter


Asian paprika slices:

  • Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Clean and wash the peppers (red, yellow and green) and cut into fine strips. Peel and quarter the onion, cut into slices and pull apart in strips. Heat the wok, add / heat up sunflower oil (2 tbsp), fry the steak hip strips vigorously / stir-fry and slide them to the edge of the wok. Add the onion strips / stir-fry and finally add the paprika strips / stir-fry. With hoisin sauce (2 + 1 tbsp), oyster sauce (1 tbsp), sweet soy sauce (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and chicken broth (1 tsp / alternative 1 teaspoon glutamate) and deglaze / pour in the clear broth (200 ml). Let everything simmer / boil for about 7 - 8 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Fried rice:

  • Cook the rice the day before. To do this, heat water (300 ml) with salt (½ teaspoon), stir in the rice, bring to the boil briefly and cook with the lid on on the lowest heat setting for about 20 minutes. Do not lift the lid while cooking. Finally, tear through the rice with a fork and chill until the next day. Heat the wok, add / heat up sunflower oil (2 tbsp), crack open the eggs, whisk roughly and place in the wok. When frying, tear the eggs and push them to the edge of the wok. Add the peas (50 g), season with light soy sauce (1 tbsp) and stir-fry everything together briefly. Add the cooked rice and butter (1 tbsp) and fry everything together / stir-fry. Keep warm until serving.


  • Press the fried rice into a cup and turn it onto the plate. Add Asian paprika strips and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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