non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
Loading...
Aromatic Chilli Garlic Fried Rice, perfectly spiced for an energy-giving, soul-satisfying meal. So good!
A quick and fiery Indo-Chinese stir-fry that transforms leftover rice into a flavor-packed meal. Loaded with pungent garlic, spicy red chilies, and crisp vegetables, it's a weeknight dinner favorite ready in under 20 minutes.
Serving size: 1 serving
Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!
Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!
Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Aromatic Chilli Garlic Fried Rice, perfectly spiced for an energy-giving, soul-satisfying meal. So good!
This indo_chinese dish is perfect for dinner. With 336.62 calories and 6.5g of protein per serving, it's a low-fat, low-cholesterol, low-phosphorus, low-calorie option for your meal plan.
Prepare your ingredients (mise en place). Finely chop the garlic, spring onion whites and greens. Dice the carrot and capsicum. Break the dried red chilies. In a small bowl, mix the light soy sauce, red chili sauce, and rice vinegar. Keep everything within reach as the cooking process is very fast.
Heat the vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the chopped garlic and broken dried red chilies. Stir-fry for about 30 seconds until the garlic is fragrant and turns a light golden color. Be careful not to burn it.
Add the chopped spring onion whites and stir-fry for another 30 seconds. Then, add the diced carrot and capsicum. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
Add the cold, cooked rice to the wok. Use a spatula to gently break up any clumps. Toss continuously for 1-2 minutes to heat the rice through and mix it with the vegetables.
Pour the prepared sauce mixture over the rice. Sprinkle with salt, black pepper powder, and sugar. Toss everything vigorously on high heat for another 2-3 minutes, ensuring every grain of rice is evenly coated and heated through.
Turn off the heat. Drizzle the toasted sesame oil over the rice and add the chopped spring onion greens. Give it one final toss to combine. Serve immediately while hot.