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Chilli Garlic Fried Rice is a popular Indo-Chinese street-style dish that combines the fragrance of garlic with the heat of red chillies. Unlike regular fried rice, this version packs a punch with its spicy and garlicky notes, making it a favorite for people who love bold flavors.
The key to a good fried rice is using leftover or cold rice, as it prevents the grains from sticking together. The garlic is stir-fried until golden, releasing its aroma, and then combined with red chilli paste, soy sauce, and crunchy vegetables like spring onions, carrots, beans, and capsicum. The result is a vibrant dish that’s spicy, slightly tangy, and full of umami.
It is often served on its own as a quick lunch or dinner, but pairs equally well with manchurian, chilli chicken, or stir-fried vegetables. With minimal ingredients and under 30 minutes of cooking time, it’s an ideal recipe for busy weekdays or when you crave restaurant-style food at home.
Prepare chilli paste by soaking dry red chillies in hot water for 15 minutes. Grind into a smooth paste.
Heat oil in a wok or large pan on high heat. Add chopped garlic and sauté until fragrant and lightly golden.
Add onion, carrot, beans, and capsicum. Stir-fry on high heat for 2–3 minutes until vegetables are cooked but still crunchy.
Add red chilli paste, soy sauce, vinegar, salt, and black pepper. Stir well.
Add cooked rice and toss quickly on high heat until the rice is evenly coated with the sauce and spices.
Finish with chopped spring onion greens. Serve hot.
Use cold rice: Freshly cooked rice will turn mushy. Refrigerated rice works best.
Stir-fry on high heat: This keeps the rice grains separate and gives the dish a smoky flavor.
Adjust spice: Use fewer chillies for a milder version or add a spoon of chilli sauce for extra heat.
Make it non-veg: Add scrambled eggs, chicken, or prawns for variation.
Oil choice matters: Sesame oil gives a more authentic Asian flavor.
Yes, but red chilli paste gives a deeper color and flavor. You can add slit green chillies for extra heat.
Yes, but soy sauce adds umami. You can replace it with tamari (gluten-free) or a dash of oyster sauce if not vegetarian.
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little oil for best results.
Yes, if you use soy sauce and plant-based oil without any animal products.
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