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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.
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.
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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.
This indo_chinese recipe takes 20 minutes to prepare and yields 4 servings. At 356.51 calories per serving with 7.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Stir-fry small pieces of paneer, tofu, chicken, or scrambled egg before adding the vegetables. Remove from the wok and add back in at the end.
Replace the red chili sauce with 1-2 tablespoons of Schezwan sauce for a different kind of heat and flavor profile.
Add 1 cup of sliced mushrooms along with the carrots and capsicum for an earthy, umami flavor.
Substitute white rice with cooked and cooled brown rice or quinoa for added fiber and nutrients. Note that the texture will be different.
Garlic is rich in allicin, a compound known for its potent antibacterial and antiviral properties that can help strengthen the immune system.
The capsaicin in red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Vegetables like carrots and capsicum are packed with antioxidants, which help protect your body's cells from damage caused by free radicals.
A typical serving of Chilli Garlic Fried Rice (around 270g) contains approximately 350-450 calories, depending on the amount of oil and specific sauces used.
It can be a moderately healthy dish as it includes vegetables. However, it can be high in sodium from soy sauce and refined carbohydrates from white rice. To make it healthier, use brown rice, add more vegetables, and use low-sodium soy sauce.
The key is to use cold, day-old rice. The grains are drier and firmer, which helps them separate easily in the wok. If you must use fresh rice, spread it on a baking sheet and let it cool completely, or even chill it in the refrigerator for 30 minutes.
Yes, you can easily make it gluten-free by substituting the regular soy sauce with tamari or a certified gluten-free soy sauce.
Chilli Garlic Fried Rice is a complete meal on its own, but it pairs wonderfully with other Indo-Chinese dishes like Gobi Manchurian, Chilli Paneer, or a simple vegetable stir-fry.