chilli garlic fried rice, how to make chilli garlic veg fried rice
chilli garlic fried rice is a variation to the basic veg fried rice from the Indo chinese cuisine. It turns out aromatic, mildly hot, spicy and delicious.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 1 cup rice , long grain . (uncooked)
- 4 garlic cloves , large , about 1.5 tbsp chopped finely
- 2 to 4 red chilies deseeded
- ½ chili , broken , deseeded for seasoning
- 1.5 to 2 tbsp olive oil
- ½ tsp sugar
- ¾ to 1 tbsp soya sauce (adjust as needed)
- 1 ½ tsp vinegar (adjust as needed)
- Salt as needed
Optional veggies
- 1 carrot , medium , ½ to ¾ cup chopped
- ¼ capsicum , medium , ¼ to ½ cup chopped
- 5 to 6 beans chopped finely
- 2 sprigs spring onions (green & white separated)
How to make the recipe
- Wash and soak rice for 30 mins. Cook al dente / grainy (not mushy) and cool completely.
- You can use garlic chopped & chilli cut to flakes or blend them to a coarse paste in blender or hand pestle. Set aside.
- Heat oil and saute chilli garlic , broken chilli on a medium flame for 1 min.
- Add the onions and saute for a min. Increase the flame to high.
- Add mixed veggies and saute until half done yet crunchy.
- Add soya sauce, vinegar and sugar. Saute for amin.
- Add cooled rice, salt and more oil if desired.
- Mix and fry for 2 mins. Serve with or without side.
NUTRITION (estimation only)
Calories: 512kcal | Carbohydrates: 84g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 516mg | Potassium: 395mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 104mg | Calcium: 52mg | Iron: 1.8mg