Chilli Garlic Fried Rice
Indo-Chinese chilli garlic fried rice is made from fluffy rice tossed with veggies, umami-packed sauces, and fiery, fruity, smoky chillis.
Ingredients
To Make the Chilli Garlic Paste
- 5 dried red Guntur chillies
- 10 cloves garlic peeled
To Make the Stir-Fry Sauce
- 1 tablespoon light soy sauce
- 1 ½ tablespoon dark soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon vegan fish sauce optional
- 1 teaspoon sugar
- Salt to taste***
To Make the Stir Fry
- 1 tablespoon oil neutral
- ½ teaspoon ginger minced
- 1 medium carrot diced
- 50 g green beans diced
- 20 g red bell pepper diced
- 20 g red onion diced
- 500 g basmati rice** leftover
Instructions
- Soak 5 dried red Guntur chillies in plenty of hot water for around 10-15 minutes. Once rehydrated, drain the water and add to a high-powered blender along with 10 cloves garlic. Grind to a coarse paste, scraping down your blender when necessary.
- Mix 1 tablespoon light soy sauce, 1 ½ tablespoon dark soy sauce, 1 teaspoon rice vinegar, ½ teaspoon vegan fish sauce, 1 teaspoon sugar, and Salt (to taste) in a small bowl and set aside.
- Over a high flame, heat a large wok until smoking. Add 1 tablespoon oil and immediately stir-fry the chilli garlic paste. Once it becomes aromatic (a few seconds), add ½ teaspoon ginger (minced), 1 medium carrot (minced), 50 g green beans (finely chopped), 20 g red bell pepper (minced), and 20 g red onion (minced), in that order. Stir-fry for around 30 seconds to 1 minute — we want to retain some crunch.
- Add 500 g basmati rice** to the wok and pour the stir-fry sauce on top. Immediately begin to toss everything together to mix.
- Optionally, serve with slithers of sliced spring onions (scallions).
Notes
* Guntur Chillis are "standard" red dried chillies you'll find at most Indian supermarkets, with a medium spice level. To decrease the heat, use Kashmiri or Bygadi chillis. To increase, use dried Naga chillis (Fair warning: This will be INCREDIBLY spicy).
** If you don't want to use or don't have leftover rice, no issues. Substitute this for 200g raw basmati rice and follow these instructions:
- Wash the rice — I can’t emphasize how important this is! Since we aren’t rinsing the rice after cooking, we need to wash the starches out at the beginning. Rinse the rice in a small bowl until the water runs clear, at least four times.
- Boil the rice. In a large saucepan, add plenty of salted water (you'll need a lot) and bring it to a gentle simmer. Add the washed rice and cook for around 10-15 minutes, then carefully drain. We want the rice slightly al-dente, especially as it will continue to cook in its residual heat.
- Cool the rice. Carefully spread the cooked rice on a large platter and leave to cool for AT LEAST an hour.
Nutrition
Serving: 1gCalories: 1404kcalCarbohydrates: 248.2gProtein: 35.3gFat: 34.7gSaturated Fat: 6.9gCholesterol: 21mgSodium: 5142mgFiber: 14.9gSugar: 42.8g
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