Rice flakes with peas and bell pepper
Rice flakes with peas and bell pepper is a easy Indian recipe that serves 2. 700 calories per serving. Recipe by Pankaj Sharma on YouTube.
Prep: 10 min | Cook: 13 min | Total: 28 min
Cost: $4.75 total, $2.37 per serving
Ingredients
- 152 g Rice flakes (Fine flakes, to rehydrate)
- 50 g Frozen peas (Quickly thawed in warm water)
- 25 g Red bell pepper (Cut into small dice)
- 0.5 c. à café Mustard seeds (Yellow or brown seeds)
- 1 c. à soupe Vegetable oil (Neutral (sunflower, canola))
- 0.5 c. à café Ground cumin
- 1 c. à café Tomato concentrate
- 1 c. à café Lemon juice (Fresh, or lemon zest)
- Few leaves Fresh cilantro (Coarsely chopped)
- 200 ml Water (For cooking the flakes)
- To taste Salt
- To taste Black pepper
Instructions
Soaking the flakes
Place the 152 g of rice flakes in a bowl, cover with cold water and let soak for 5 minutes.
Time: PT5M
Draining
Drain the flakes using a colander and rinse quickly with cold water.
Time: PT2M
Preparing the vegetables
Cut the bell pepper into small dice and set aside. Thaw the peas if needed.
Time: PT3M
Heating the oil
Heat 1 tbsp of oil in the pan over medium heat (≈180°C).
Time: PT2M
Temperature: 180°C
Popping the mustard seeds
Add 0.5 tsp of mustard seeds and let pop for 30 seconds.
Time: PT30S
Adding the spices
Stir in 0.5 tsp of ground cumin and cook for 1 minute.
Time: PT1M
Cooking the vegetables
Add the peas and bell pepper, cover and cook for 4 minutes over medium heat.
Time: PT4M
Temperature: 180°C
Seasoning
Stir in 1 tsp of tomato concentrate, 1 tsp of lemon juice, salt and pepper, mix for 1 minute.
Time: PT1M
Adding the flakes and final cooking
Pour in the drained flakes, add 200 ml of water, stir and cook for 4 minutes over medium heat while stirring gently.
Time: PT4M
Temperature: 180°C
Rest
Remove from heat, cover and let rest for 5 minutes so the flakes absorb the remaining water.
Time: PT5M
Finishing and serving
Sprinkle with chopped fresh cilantro, give a light stir and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 700
- Protein
- 9 g
- Carbohydrates
- 95 g
- Fat
- 16 g
- Fiber
- 5 g
Dietary info: Vegan, Gluten-free, Dairy-free, high-fiber
Allergens: Mustard
Ingredient Substitutions
- Instead of Rice flakes: Oat flakes, Puffed quinoa
- Instead of Frozen peas: Fresh peas, Edamame
- Instead of Red bell pepper: Green bell pepper, Sweet pepper
- Instead of Mustard seeds: Cumin seeds
- Instead of Vegetable oil: Ghee, Coconut oil
- Instead of Ground cumin: Ground coriander
- Instead of Tomato concentrate: Tomato paste
- Instead of Lemon juice: Lime juice
- Instead of Fresh cilantro: Flat-leaf parsley
Equipment Needed
- Soaking bowl
- Colander
- Frying pan or small saucepan
- Wooden spoon
- Measuring spoons
- Cutting board
- Chef's knife
Critical Steps — Do Not Skip
- Soaking the rice flakes
- Popping the mustard seeds without burning
- Cooking the flakes with the correct amount of water
- Final rest before serving
Chef Tips from the Video
- Use lightly toasted sesame oil for an Asian note.
- Add a pinch of red chili powder for extra heat.
Troubleshooting
The flakes are too soft or mushy.
Reduce the water amount by 30 ml or extend the uncovered resting time to evaporate the excess.
The vegetables remain hard.
Extend the covered cooking by an additional 2‑3 minutes.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended, the texture of the flakes deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the flakes the night before and keep them in the refrigerator.
- Pre-cut the bell pepper and peas and store them in an airtight container.
Last updated: August 21, 2026
