Chili Garlic Rice Recipe
Chili Garlic Fried Rice is an explosively flavorful dish that combines the fiery punch of chilies with the aromatic intensity of garlic, stir fried with perfectly cooked rice and fresh vegetables. Each grain of rice is infused with a bold, savory sauce, while crisp veggies add texture and balance to the heat. Quick to prepare and incredibly satisfying, this fried rice is ideal for a standalone meal or as a side to complement your favorite Asian-inspired dishes. A true delight for those who crave a spicy, garlicky kick in every bite.
Kashmiri Red Chili Ingredients
Step:1
Soak the Kashmiri red chili in hot water for 10-15 minutes . Once soaked , transfer to a mixer grinder and make a fine paste , add some water to grind it well
Cooked Rice Ingredients
1 Cup sella basmati rice
Water for cooking rice
Salt a pinch
Step:1
Wash the rice 3-4 times or until the water is clear , further soak the rice for 15 minutes
Step:2
After soaking , set water for boiling in stock pot , make sure the water is boiling and then add the soaked rice and salt , stir once and further lower the flame after few seconds , cook the rice on medium heat until the rice is almost cooked make sure not to cook the rice completely
Step:3
Check for the doneness of rice by taking few grains , press it with fingers and the rice should be squished and not mashed . You can also check by eating one grain
Step:4
Once it’s almost cooked , use a sieve and drain the water , let the rice rest in sieve for few minutes to drain the extra water
Step:5
Use a fork and fluff up the rice to stop the further cooking process , further use a big size flat vessel and spread the rice to fasten the cooking process , you can also keep the cooked rice in the fridge and use it later
Burnt Chili Rice Ingredients
2 Tablespoon oil
4-5 NOS dry red chili (roughly broken)
3 Tablespoon garlic (chopped)
1 Tablespoon ginger (chopped)
2-3 NOS green chili (sliced)
3 Tablespoon Kashmiri red chili paste
2 Tablespoon green chili paste
Veggies
1/4 Cup green zucchini (chopped)
1/4 Yellow zucchini (chopped)
1/4 Cup red bell pepper (chopped)
1/4 Cup yellow bell pepper (chopped)
1/4 cup baby corn (blanched)
1/4 cup broccoli (chopped)
1/4 cup carrot (chopped)
1/4 cup French beans (chopped)
2 Tablespoon spring onion bulbs (chopped)
A pinch white pepper powder
Sugar a pinch
Vinegar 1 tablespoon
Soy sauce 1 tablespoon
Salt to taste
prepared boiled rice
Step:1
Set a wok on medium heat , add oil and dry red chili , stir on high flame while slightly burn the chili
Step:2
Further add chopped garlic and cook for a minute . Further add ginger , sliced green chili , green chili paste and fresh Kashmiri red chili paste , cook on high flame until the oil separates
Step:3
Further add the veggies , while pepper powder sugar , vinegar , soy sauce and salt , stir and cook on high flame for 1-2 minutes
Step:4
Now add the boiled rice and spring onion green lightly toss and cook on high flame for 1-2 minutes . Burnt chili garlic fried rice is ready , serve it immediately with some schezwan sauce and garnish with some spring onion greens
FAQs
1. What type of rice is best for this recipe?
Leftover, day-old rice is ideal as it is drier and less sticky, resulting in separate grains.
If using freshly cooked rice, spread it on a tray to cool completely and let the steam evaporate before using.
2. How can I adjust the spice level?
For Milder: Deseed the chilies or use fewer chilies. Add more soy sauce for flavor.
For Spicier: Increase the number of red chilies or add a teaspoon of chili-garlic sauce or sriracha.
3. My rice turned out mushy or sticky. How can I fix this?
Prevention: Use cooled, day-old rice. Avoid overcooking the rice initially.
Quick Fix: Spread the sticky rice on a hot pan to evaporate excess moisture, stirring continuously.
4. Can I add vegetables or protein to this rice?
Yes. Add finely chopped vegetables like carrots, bell peppers, or beans when sautéing the garlic.
For protein, add scrambled eggs, tofu, or cooked shrimp along with the rice.
5. Is there a substitute for soy sauce?
For Gluten-Free: Use tamari or coconut aminos.
For a Different Flavor: A small amount of salt and a dash of vinegar or lemon juice can provide a similar salty-tangy profile.