Chilli Garlic Fried Rice
A quick and fiery Indo-Chinese stir-fry that transforms leftover rice into a flavor-packed meal. Loaded with pungent garlic, spicy red chilies, and crisp vegetables, it's a weeknight dinner favorite ready in under 20 minutes.
For 4 servings
Prepare your ingredients (mise en place). Finely chop the garlic, spring onion whites and greens. Dice the carrot and capsicum. Break the dried red chilies. In a small bowl, mix the light soy sauce, red chili sauce, and rice vinegar. Keep everything within reach as the cooking process is very fast.
Heat the vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the chopped garlic and broken dried red chilies. Stir-fry for about 30 seconds until the garlic is fragrant and turns a light golden color. Be careful not to burn it.
Add the chopped spring onion whites and stir-fry for another 30 seconds. Then, add the diced carrot and capsicum. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
Add the cold, cooked rice to the wok. Use a spatula to gently break up any clumps. Toss continuously for 1-2 minutes to heat the rice through and mix it with the vegetables.
Pour the prepared sauce mixture over the rice. Sprinkle with salt, black pepper powder, and sugar. Toss everything vigorously on high heat for another 2-3 minutes, ensuring every grain of rice is evenly coated and heated through.
Turn off the heat. Drizzle the toasted sesame oil over the rice and add the chopped spring onion greens. Give it one final toss to combine. Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice for the best non-sticky texture. Freshly cooked rice contains too much moisture and will result in a mushy fried rice.
- 2High heat is the secret to authentic wok flavor ('wok hei'). Ensure your pan is very hot before you start cooking.
- 3Do not overcrowd the pan. If doubling the recipe, it's better to cook in two separate batches to maintain high heat and prevent steaming.
- 4For extra flavor, you can add a pinch of MSG or a vegetable bouillon cube, a common practice in Indo-Chinese cooking.
- 5Feel free to add other quick-cooking vegetables like cabbage, beans, or corn.
Adapt it for your goals.
Add Protein
Stir-fry small pieces of paneer, tofu, chicken, or scrambled egg before adding the vegetables. Remove from the wok and add back in at the end.
Schezwan TwistSchezwan Twist
Replace the red chili sauce with 1-2 tablespoons of Schezwan sauce for a different kind of heat and flavor profile.
Mushroom MedleyMushroom Medley
Add 1 cup of sliced mushrooms along with the carrots and capsicum for an earthy, umami flavor.
Healthier GrainHealthier Grain
Substitute white rice with cooked and cooled brown rice or quinoa for added fiber and nutrients. Note that the texture will be different.
Why this is on our healthy list.
Boosts Immunity
Garlic is rich in allicin, a compound known for its potent antibacterial and antiviral properties that can help strengthen the immune system.
Metabolism Support
The capsaicin in red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Rich in Antioxidants
Vegetables like carrots and capsicum are packed with antioxidants, which help protect your body's cells from damage caused by free radicals.
Frequently asked questions
A typical serving of Chilli Garlic Fried Rice (around 270g) contains approximately 350-450 calories, depending on the amount of oil and specific sauces used.