Slice half an inch off the top of the onion and discard it. Rest the onion on the flat surface you just created and cut it in half vertically. Peel and discard the papery skin. You may also discard the outer layer if need be. Lay the onion half flat on the cutting board and hold the root end, which will face away from you. Make vertical cuts into the onion, taking care to leave half an inch near the root. You can make the cuts wider since Chinese rice generally uses larger bits of onion. Rotate the onion and begin cutting through it again, perpendicular to the first lines you sliced. As you cut, you will see that the pieces are perfectly chopped and the root end is holding the slices intact, thus making chopping easier. When you get close to the root end, simply discard it. [2] X Research source
Cut off the top of the pepper. Pull out the seeds and the fibrous white bits. Lay the pepper on the cutting board with the cut top down. Slice through the middle. Cut the pepper into thin strips lengthwise. You can make these strips about half an inch thick for Chinese rice or whatever is your preference. [3] X Research source
Place a skillet on medium heat. Add enough vegetable oil so that it lightly coats the bottom of the pan. Avoid using more than what will simply coat the surface of the pan. Add broccoli and stir occasionally with a wooden spoon. When it has softened a bit, add to a bowl and set aside.
