Chilli Garlic Fried Rice

1. 1
   prep

   Prep all ingredients before you heat the wok.

   Have the cooked, cooled rice ready. Chop the garlic, green chillies, onion, bell pepper, carrot, and spring onion. Keep all sauces and seasonings within arm's reach — stir-frying is fast.

   TIPDay-old rice works best. Freshly cooked rice tends to clump and turn mushy in the wok.
2. 2
   other · ~2 min

   Heat the wok until smoking and stir-fry the aromatics.

   1.Heat oil in a wok over high heat until it shimmers.

   2.Add dried red chillies and sauté for 15 seconds until they darken.

   3.Add chopped garlic and green chillies, stir-fry for 30 seconds until fragrant.

   4.Toss in the white part of spring onions and stir for 10 seconds.

   TIPKeep the garlic moving — it burns fast on high heat and turns bitter.
3. 3
   other · ~2 min

   Add vegetables and cook on high heat.

   1.Add chopped onion and stir-fry for 1 minute until translucent but still crisp.

   2.Add bell pepper and carrot, toss for 1 minute. Vegetables should stay crunchy.

   TIPDo not overcook the vegetables. The best fried rice has a contrast of textures.
4. 4
   other · ~2 min

   Add rice, sauces, and seasonings. Toss everything together.

   1.Add the cooled rice, soy sauce, vinegar, salt, and crushed black pepper.

   2.Toss vigorously on high heat for 2 minutes, breaking any clumps with the spatula.

   3.Make sure every grain gets coated with the garlic-chilli mixture.

   TIPUse a scoop-and-flip motion rather than stirring — it keeps the grains from breaking.
5. 5
   garnish

   Finish with spring onion greens and serve immediately.

   Turn off the heat. Scatter the chopped spring onion greens over the rice and give it one final toss. Transfer to a serving bowl.

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