Chilli garlic fried rice

Why you’ll love this recipe

I love how this recipe brings together simple ingredients and turns them into something full of flavor. The homemade chilli garlic paste gives the rice a deep, spicy kick that feels much better than using store-bought sauces.

I also enjoy the mix of vegetables, which adds both color and crunch to the dish. Every bite feels balanced with heat, texture, and a slight hint of sweetness.

Another reason I like this recipe is how fast it comes together once the rice is ready. It is perfect when I want a homemade meal without spending too much time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cup short grain rice (jeera sambar rice, about 4 cups cooked)
• water for boiling
• 5–6 whole dry red chillies
• 8–10 cloves garlic, peeled
• ¼ cup oil
• 2 tsp minced garlic
• 1 tsp minced ginger
• ¼ cup finely chopped onion
• ¼ cup finely chopped carrot
• ¼ cup finely chopped beans
• ¼ cup finely chopped yellow capsicum
• ¼ cup finely chopped red capsicum
• 2 green chillies, finely chopped
• 3 tbsp chilli garlic paste
• 1 tsp low sodium soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 1 tsp salt
• ½ tsp white pepper
• 2 tbsp chopped spring onion greens

Directions

I start by preparing the rice. I wash and rinse it at least three times with room temperature water to remove excess starch, then drain it and set it aside.

Next, I bring a pot of water to a boil, making sure there is enough water to fully submerge the rice. I add the rice and cook it on medium heat until it is about 95% done.

Once the rice is cooked, I drain it well and spread it out on a tray. I let it cool and dry completely so the grains stay separate when I stir fry them later.

For the chilli garlic paste, I soak the dry red chillies in hot water for about 10 minutes until they soften. Then I grind them with garlic into a smooth paste, adding a little water if needed.

To make the fried rice, I heat oil in a wok and add the chilli garlic paste. I stir fry it for 2 to 3 minutes to bring out the aroma.

Then I add ginger, minced garlic, green chillies, and onions. I sauté for a minute before adding the beans, carrot, and capsicum. I continue to stir fry for 3 to 4 minutes until the vegetables are slightly tender but still crisp.

I add the cooked rice along with soy sauce, vinegar, sugar, salt, and white pepper. I toss everything on high heat for about 2 minutes until well combined.

Finally, I garnish with chopped spring onion greens and serve the fried rice hot.

Servings and timing

This recipe makes 6 servings, which I find great for a family meal or sharing.

The total time is about 30 minutes, especially if I have the rice pre-cooked and cooled in advance.

Variations

I sometimes add scrambled eggs or shredded chicken to make the dish more filling. It turns the fried rice into a complete meal.

If I want a milder version, I reduce the number of chillies or use fewer green chillies while still keeping the garlic flavor strong.

I also like adding mushrooms or baby corn for extra texture and variety. It makes the dish feel more like restaurant-style fried rice.

For a smoky flavor, I cook everything on very high heat and avoid overcrowding the pan.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator. It stays fresh for about 2 to 3 days.

When reheating, I prefer to use a pan instead of a microwave. I add a small splash of water or oil and stir fry it again to bring back the texture.

If I do use a microwave, I cover the rice and heat it in short intervals, stirring in between to keep it from drying out.

FAQs

Can I use leftover rice for this recipe?

Yes, I actually prefer using day-old rice because it is drier and gives a better texture when stir fried.

Why is my fried rice sticky?

It usually happens when the rice has too much moisture. I make sure to cool and dry the rice properly before cooking.

Can I make this recipe less spicy?

Yes, I reduce the number of dry red chillies and green chillies to control the heat level.

What type of rice works best?

I like using short grain rice for this version, but I can also use long grain rice like basmati if I want a fluffier texture.

Can I skip the chilli garlic paste?

I can, but I would lose the main flavor of the dish. I prefer keeping it, even if I adjust the spice level.

Conclusion

Chilli Garlic Fried Rice is a quick and flavorful dish I enjoy making whenever I crave something spicy and satisfying. The combination of garlic, chillies, and crisp vegetables creates a bold taste that stands out in every bite. I like how easy it is to customize and how it comes together into a delicious meal in no time.