Chilli Garlic Fried Rice Recipe
A quick and flavourful Chilli Garlic Fried Rice Recipe packed with bold garlic aroma, spicy chilli heat, and perfectly stir-fried rice—ideal for busy weeknights and easy homemade takeout-style meals.
Ingredients
- 3 cups cooked and cooled rice preferably day-old
- 2 tablespoons oil vegetable or sesame oil
- 5 –6 cloves garlic finely chopped
- 2 –3 red chillies finely chopped (adjust to taste)
- 1 tablespoon chilli sauce or paste
- 2 tablespoons soy sauce
- 1 teaspoon vinegar optional
- Salt to taste
- Black pepper to taste
- Vegetables:
- ½ cup carrots finely diced
- ½ cup bell peppers chopped
- ½ cup spring onions white and green parts separated
- ½ cup cabbage or green beans optional
- Optional Add-ins:
- 2 eggs for scrambling
- ½ cup cooked chicken/shrimp/tofu
- ¼ cup green peas or corn
Instructions
Step 1: Prepare Ingredients
- Chop all vegetables, mince garlic, and separate spring onion whites and greens. Break apart any clumps in the rice.
Step 2: Heat the Pan
- Heat a wok or large pan on high heat. Add oil and let it get hot.
Step 3: Saute Aromatics
- Add chopped garlic and red chillies. Stir-fry for 20–30 seconds until fragrant (do not burn).
Step 4: Cook Vegetables
- Add carrots and beans first, stir-fry for 1–2 minutes. Then add bell peppers, cabbage, and spring onion whites. Cook for another 2 minutes until slightly tender but still crisp.
Step 5: Add Protein (Optional)
- Push veggies to one side, scramble eggs if using. Add cooked chicken, shrimp, or tofu and mix well.
Step 6: Add Rice
- Add the cooked rice and gently mix, ensuring grains remain separate.
Step 7: Season
- Add soy sauce, chilli sauce, vinegar, salt, and black pepper. Toss everything on high heat until evenly coated.
Step 8: Final Touch
- Add spring onion greens and stir-fry for another 30 seconds.
Step 9: Serve
- Serve hot immediately for best flavour and texture.
Notes
- Use day-old rice for best texture—fresh rice can become mushy.
- Cook on high heat to achieve a smoky, restaurant-style flavour.
- Adjust chilli quantity based on spice preference.
- Add a dash of chilli oil for extra heat and flavour.
- Store leftovers in an airtight container in the fridge for up to 2–3 days.
- Reheat in a pan with a splash of oil or water for best results.
- For a healthier option, use brown rice and reduce oil.