Spicy, super flavorful Chilli Garlic Fried Rice recipe with step by step pictures. Easy to make restaurant style chilli garlic fried rice recipe!
It has been ages since I posted a Indo-Chinese recipe and for someone who loves fried rices and noodles, I make it at least once a month. Last time I made Chilli Garlic Fried Rice and shared a picture of it on my Instagram, I realized that I had not documented the recipe here. I had to redirect the curious readers towards my chilli garlic noodles recipe 🙂 So last week when I made it again, I took pictures to share the recipe here. After Veg Fried Rice, Chilli Garlic Fried Rice is my most favorite followed by Schezwan Fried Rice.
What is Chilli Garlic Fried Rice?
 The reason why the husband and I love it so much is because it is more like a cross between the veg fried rice and schezwan fried rice recipes. It is neither too spicy like the schezwan nor is plain like the veg fried rice – it is super flavorful with lots of garlic. For anyone who loves garlic as much as me, this chilli garlic fried rice is a real treat! Apart from adding finely chopped garlic, I also add a paste made with garlic and dried red chillies. Similarly, with the chilli part of the fried rice I use two types of red chillies – dried red chillies and fresh red chillies. The dried red chillies go into the paste form with garlic cloves and the fresh ones go into the oil for sautéing along with finely chopped garlic. Absolutely flavorful!
How to cook rice perfectly to make fried rice?
With any other variety rice recipe, making rice well ahead of time and having it completely cooled down works wonderful for making fried rice recipes. I have used both the most popular Basmati rice and short grain variety local to Tamilnadu called the Jeera Samba/Seeraga Samba – both are equally fragrant and work well to make fried rice. When you pick the rice variant, choose the one that is aged. This will result in perfectly cooked rice. Always wash the rice well until the water runs clear, this will also help clear out the starch. I always cook the Basmati rice in an open pot, but when you are not careful it is easy to overcook it which results in a sloppy mess when mixed with stir-fried veggies. This time for making Chilli Garlic Fried Rice, I made the rice in my pressure cooker and below is the process I followed –
Cooking Basmati Rice Perfectly in Pressure Cooker
- Always keep the rice in a vessel inside the pressure cooker instead of directly cooking it in the pressure cooker.
- My usual ratio for open pot rice cooking is 1:2 for rice: water. When cooking in pressure cooker, I use 1:1.75, reducing the water by ¼th cup does a lot of difference.
- On medium flame, I cook the rice for 2 whistles and switch off the heat. Once the pressure drops naturally, remove the rice container and immediately invert it onto a large bowl/plate. Leave it for 5 mins and then spread it gently using a fork. Yes, a fork. That prevents the rice from breaking.
- You can drizzle a teaspoon of oil on the rice and let it cool down completely. This will get the rice to stay as long strands of grains and not stick to one another.
How to make Chilli Garlic Fried Rice | Veg Chilli Garlic Fried Rice
📖 Recipe
Chilli Garlic Fried Rice | Veg Chilli Garlic Fried Rice
Equipment
- Blender
- Wok
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chilli Garlic Spice Paste –
- 3 Dried Red Chillies Kashmiri/Guntur depending on spice level preferred
- 8-10 Garlic Cloves
For Chilli Garlic Fried Rice -
- 3 cups Cooked Basmati Rice cooled down completely
- 2 tablespoon Gingelly Oil/Sesame Oil
- 5-6 Garlic Cloves Finely Chopped
- 2 Fresh Red Chillies Finely Chopped can also use dried red chillies
- 2 tablespoon Finely Chopped Carrots
- 2 tablespoon Finely Chopped French Beans
- 1 Medium Onion Finely Chopped 6-8 Small Green Onion Bulbs
- 1 teaspoon Soy Sauce
- ½ teaspoon Apple Cider Vinegar
- Salt as needed
- 2-3 tablespoon Spring Onion/Coriander Leaves Finely Chopped
Instructions
- In blender add 8-10 garlic cloves and 3 dried red chillies, grind into a smooth paste by adding very little water.
- In a wok heat 2 tablespoon gingelly/sesame oil. Once hot, add 5-6 garlic cloves finely chopped and 1-2 fresh red chillies finely chopped. Fry for a min on low flame.
- Add 1 medium onion finely chopped (or use the green onion bulbs) and 2 tablespoon each of carrots and fresh beans finely chopped.
- Cook on medium flame until the onions are soft and the vegetables are half cooked. Add ground chilli garlic paste.
- Fry for 3-4 mins on low flame until there is no raw smell from garlic or chillies. Add soy sauce, apple cider vinegar and salt as needed. Cook for a minute.
- Now add cooked and cooled down rice. Set the flame on low.
- Mix rice with the chilli garlic spice mix. Gently stir constantly for a couple of minutes, without breaking the rice.
- Garnish with 2 -3 finely chopped spring onions or coriander leaves. Remove from heat.
- Serve hot with Mushroom Manchurian, Egg Manchurian, Chilli Baby Corn or any other side dish.
Nutrition
Detailed step-wise picture recipe of making Chilli Garlic Fried Rice | Veg Chilli Garlic Fried Rice
Prepare the rice following the process above and let it cool down completely.
In blender add 8-10 garlic cloves and 3 dried red chillies, grind into a smooth paste by adding very little water.
In a wok heat 2 tablespoon gingelly/sesame oil. Once hot, add 5-6 garlic cloves finely chopped and 1-2 fresh red chillies finely chopped. Fry for a min on low flame.
Add 1 medium onion finely chopped (or use the green onion bulbs) and 2 tablespoon each of carrots and fresh beans finely chopped.
Cook on medium flame until the onions are soft and the vegetables are half cooked. Add ground chilli garlic paste.
Fry for 3-4 mins on low flame until there is no raw smell from garlic or chillies. Add soy sauce, apple cider vinegar and salt as needed. Cook for a minute.
Now add cooked and cooled down rice. Set the flame on low.
Mix rice with the chilli garlic spice mix. Gently stir constantly for a couple of minutes, without breaking the rice.
Garnish with 2 -3 finely chopped spring onions or coriander leaves. Remove from heat.
Serve hot with Mushroom Manchurian, Egg Manchurian, Chilli Baby Corn or any other side dish.
Recipe Notes
- I added salt needed for the rice while cooking the rice. So I only had to salt the vegetables. Adjust salt quantity depending on whether rice is salted or not.
- Adjust the quantity of garlic and red chillies depending on the spice levels preferred.
- I didn’t have spring onion, so I used regular onions and coriander leaves.
- To make Egg Chilli Garlic Fried Rice, scramble 1-2 eggs into the vegetable mixture after adding the chilli garlic paste, soy sauce and vinegar.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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