Bell Pepper Fried Rice (Paprika Bokkeumbap)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Chop the carrot, onion, zucchini, and mushrooms into small pieces, and cut the pineapple into small cubes.
2. Cut the chicken into small pieces and, in a pan, stir-fry and reduce it with low-sodium soy sauce, onion, minced garlic, and oligosaccharide syrup.
3. Melt butter in a pan, add the prepared rice, and stir-fry.
4. Add the cut vegetables (1) to the stir-fried rice (3) and stir-fry again.
5. When the rice and vegetables are stir-fried, add the chicken (2), chop in the tomato paste and tomato, and stir-fry.
6. Scoop out the inside of the bell peppers, fill them with the fried rice (5), coat with beaten egg and sprinkle with mozzarella cheese, cover the pan, and cook over low heat until the cheese melts. Finish with dried parsley.