Kang Kong Rice Recipe – Quick Indian-Style Stir-Fry with Red Chillies

Last Updated on 2 months by Neha Deshmukh

Kang Kong Rice Recipe – Quick Indian-Style Stir-Fry With Red Chillies

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Kang Kong Rice is exactly that. I stumbled upon this recipe years ago, trying to use up some leftover rice and a bunch of Kang Kong from the market, and it’s been a weeknight staple ever since. It’s simple, satisfying, and packed with a lovely, subtle spice. Let’s get cooking!

Why You’ll Love This Recipe

Seriously, what’s not to love? This Kang Kong Rice comes together in under 20 minutes – perfect for those busy evenings. The slight bitterness of the Kang Kong is beautifully balanced by the fragrant rice and the gentle heat from the red chillies. It’s a fantastic way to enjoy a healthy dose of greens, and it’s incredibly versatile. Plus, it’s a little different from your usual Indian fare, which keeps things interesting!

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 1 tbsp oil
• 3 garlic flakes, minced (about 1 teaspoon)
• 3-4 dry red chillies, torn into halves
• 1 small bunch kang kong, washed and roughly chopped (about 200g)
• 1 cup cooked Basmati rice (about 180g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

Kang Kong – Water Spinach

Kang Kong, also known as water spinach or ong choy, has a slightly earthy, almost spinach-like flavour with a bit of a pleasant bitterness. It’s readily available in most Asian supermarkets. Don’t worry if you can’t find it – spinach or even bok choy can work in a pinch, though the flavour will be slightly different.

Basmati Rice

I always use Basmati rice for this. Its fluffy texture and delicate aroma complement the Kang Kong beautifully. You can use leftover rice, which makes this even faster! About 180g of cooked rice is perfect.

Dry Red Chillies – Regional Variations

The type of dry red chillies you use will affect the spice level. Kashmiri chillies will give you colour with minimal heat, while spicier varieties will pack a punch. In my family, we often use a mix – a couple of milder ones for colour and one fiery one for a kick!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over low heat. Add the minced garlic and sauté for about a minute, until it becomes fragrant. You don’t want it to brown, just release its lovely aroma.
2. Now, toss in the torn red chillies and fry for another minute or so, until they become glossy and slightly crisp. This really infuses the oil with flavour.
3. Add the chopped Kang Kong and a pinch of salt. Cook over medium heat for 5-7 minutes, stirring occasionally, until the greens wilt and release their moisture. You’ll know it’s ready when it’s tender-crisp.
4. Finally, add the cooked Basmati rice and mix everything together really well. Heat through for 2-3 minutes, ensuring the rice is thoroughly coated in the flavourful oil.
5. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! If you’re making a larger batch, cook the Kang Kong in batches to ensure it cooks evenly.
• Taste as you go! Adjust the salt and chilli levels to your liking.
• A splash of water can help steam the Kang Kong if it starts to dry out.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Spice Level Adjustment: Use more or fewer chillies, or add a pinch of chilli flakes for extra heat.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Suitability: This recipe is naturally gluten-free.
• Quick Weeknight Meal: Use pre-cooked rice and pre-chopped Kang Kong to make this even faster. My friend Sarah swears by using frozen Kang Kong when she’s short on time!

Serving Suggestions

This Kang Kong Rice is delicious on its own, but it also pairs well with:

• A simple raita (yogurt dip) to cool things down.
• A side of dal (lentils) for a complete meal.
• Grilled chicken or fish for added protein.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is Kang Kong readily available outside of India/Southeast Asia? It can be a little tricky to find, but check Asian supermarkets or farmers’ markets. As mentioned before, spinach or bok choy are good substitutes.
• Can I use a different type of rice? While Basmati is my preference, you can use jasmine rice or even long-grain rice. Just adjust the cooking time accordingly.
• How can I adjust the spice level of this dish? Use more or fewer chillies, or remove the seeds from the chillies before adding them to reduce the heat.
• What is the best way to prepare the Kang Kong? Wash it thoroughly to remove any dirt, and chop it into manageable pieces.
• Can this be made ahead of time? It’s best enjoyed fresh, but you can cook the rice and chop the Kang Kong ahead of time to save some time.

Enjoy this simple, flavourful Kang Kong Rice! I hope it becomes a favourite in your kitchen too. Let me know what you think in the comments below!