Can I freeze chilli garlic fried rice for later?

Absolutely. Store cooled rice in freezer-safe bags for up to one month. Reheat in a wok for the best texture and flavor.

How do I reduce the spice level in chilli garlic fried rice?

Use fewer dried chillies, remove their seeds, or add a little extra tomato sauce to balance the heat.

What type of rice is best for chilli garlic fried rice?

Day-old jasmine or basmati rice works best. The grains stay separate and absorb flavors better than freshly cooked rice.

Can I make chilli garlic fried rice without soy sauce?

Yes, you can replace soy sauce with tamari, coconut aminos, or just increase vinegar and tomato sauce for balance. The flavor will still be delicious.

Chilli Garlic Fried Rice That’s Better Than Takeout

Description

A delicious and spicy Indo-Chinese Chilli Garlic Fried Rice made with fragrant garlic, fiery chilli paste, colorful vegetables, and perfectly stir-fried rice. A quick and flavorful recipe perfect for weeknights or as a side with Manchurian.

Ingredients

Scale

10 dried red chilli, soaked
4 cloves garlic
2 tbsp oil
5 cloves garlic, finely chopped
2 dried red chilli, broken
1 inch ginger, chopped
½ onion, finely chopped
10 beans, chopped
2 tbsp sweet corn
½ capsicum, chopped
1 carrot, chopped
2 tbsp spring onion, chopped
4 cups cooked rice
½ tsp pepper powder
1 tsp salt
2 tbsp vinegar
2 tbsp soy sauce
2 tbsp tomato sauce
2 tbsp spring onion, chopped (for garnish)

Instructions

In a mixer jar, take 10 soaked dried red chillies and 4 cloves garlic. Grind them to a smooth paste and set aside.
Heat 2 tbsp oil in a wok. Add 5 cloves garlic and 2 dried red chillies. Stir fry until garlic turns golden brown.
Add 1 inch chopped ginger and sauté well.
Add ½ onion and cook until softened.
Stir in the prepared chilli garlic paste and cook until the oil separates.
Add beans, sweet corn, capsicum, carrot, and spring onion. Stir fry until vegetables remain crunchy.
Add 4 cups cooked rice, ½ tsp pepper powder, and 1 tsp salt. Mix gently.
Pour in vinegar, soy sauce, and tomato sauce. Toss well until rice is evenly coated.
Garnish with spring onions and serve hot with Manchurian.

Notes

Use day-old refrigerated rice for best results, as it prevents clumping.
Adjust chilli paste to control spice level.
Do not overcook vegetables—keep them crunchy for texture.
Balance sauces to avoid overpowering garlic flavor.
Refrigerate leftovers for up to 3 days or freeze for 1 month.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 4g
Sodium: 850mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

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