Name: Indo-Chinese Chilli Garlic Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Cooked Rice, cold, preferably a day old; 2 tbsp Garlic, finely minced; 3 Green Chili Pepper, finely chopped; 2 tbsp Spring Onion Whites, chopped; 3 tbsp Spring Onion Greens, chopped, divided; 1½ tbsp Red Chilli Sauce; 1 tsp Dark Soy Sauce; 1 tsp Vinegar; ½ tsp Ground Black Pepper; 2 tbsp Neutral Oil, sunflower or canola; ½ tsp Salt, to taste

20 mintotal

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

Add to your week

Method

Ensure the cooked rice is completely cold. Gently separate the grains using moist fingers to prevent clumping in the wok.
Heat oil in a large wok or broad frying pan over the highest possible heat until it begins to smoke slightly.
Add the finely minced garlic and chopped green chillies. Toss rapidly for 15-20 seconds. Do not let the garlic burn.
15 sec–20 sec
Add the spring onion whites and half the greens straight away and stir-fry for 30 seconds.
30 sec
Add the cold cooked rice to the wok. Pour the dark soy sauce, red chilli sauce, vinegar, black pepper powder, and salt directly over the rice.
Stir-fry and toss continuously on high heat for 3-4 minutes, ensuring every single grain of rice is coated with the sauces and picks up a smoky flavor.
3–4 min
Turn off the heat, garnish with the remaining spring onion greens, and give it one final toss before serving.

How to tell it's done

Fiery, robust, and slightly smoky with firm, distinct rice grains popping with crunchy garlic bits.

Getting it right

Tip

Cooking entirely on high heat in a wok is crucial. The fast evaporation of moisture gives the rice that authentic restaurant-style 'wok hei' (breath of the wok).

What to serve it with

Serve piping hot alongside Indo-Chinese Veg Manchurian Gravy or simply enjoy it on its own.

Sindhi Bhuga Chawal

Bhuga chawal cooks rice with deeply browned onion, which colours and sweetens the whole pot.

1 hrvegan

Singapore Veg Fried Rice

Singapore fried rice is the Indian restaurant version, coloured with turmeric and mixed with vegetables.

2 hr 25 minvegetarian

South Indian Coconut Mango Rice

Coconut mango rice tosses rice with fresh coconut and grated raw mango, sour and sweet at once.

2 hr 20 minvegan

South Indian Coconut Milk Rice

Coconut milk rice cooks rice in thin coconut milk instead of water, which makes it rich without any spice.

55 minvegetarian

South Indian Coconut Rice (Thengai Sadam)

Coconut rice tosses cooked rice with fresh coconut and a mustard and dal tempering.

35 minvegan

South Indian Curd Rice (Thayir Sadam)

Curd rice folds cooked rice into yoghurt and milk, tempered with mustard and curry leaves and eaten cool.

1 hr 20 minvegetarian

Ingredients