Quick Fried Rice Recipe – Garlic, Chilli & Spring Onion Flavors

Last Updated on 4 months by Neha Deshmukh

Quick Fried Rice Recipe – Garlic, Chilli & Spring Onion Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This fried rice recipe is my go-to for those nights. It’s packed with flavour – thanks to loads of garlic, a kick of chilli, and fresh spring onions – and it’s seriously addictive. I first made this when I was a student and needed something fast and tasty, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just any fried rice. It’s a flavour bomb that’s super easy to customize. It’s perfect for using up leftover rice (we’ll talk about that later!), and it’s a fantastic way to sneak in some extra veggies. Plus, who doesn’t love a good, comforting bowl of fried rice? It’s quick, it’s delicious, and it’s guaranteed to please.

Ingredients

Here’s what you’ll need to whip up this amazing fried rice:

• 1 cup basmati rice
• 3 tablespoons oil
• ¼ cup garlic, finely chopped
• 10 small onions, sliced (about 100g)
• 3 tablespoons spring onion, chopped
• 1 teaspoon soya sauce
• 1 teaspoon chilli sauce
• ½ teaspoon vinegar
• 1 tablespoon chilli flakes
• 1 teaspoon crushed pepper
• Salt to taste

Ingredient Notes

Let’s chat about the ingredients for a sec – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is my absolute favourite for fried rice. It’s long-grained, fluffy, and doesn’t clump together easily. Look for aged basmati for the best flavour and texture.

Oil: Selecting the Best Oil for Frying
You want an oil with a high smoke point. Refined vegetable oil, canola oil, or peanut oil all work beautifully. I usually use refined vegetable oil as it’s readily available.

Garlic: Regional Variations & Freshness
Don’t skimp on the garlic! Freshly minced garlic is essential for that amazing aroma and flavour. In some parts of India, people also add a touch of ginger along with the garlic – feel free to experiment!

Spring Onions: Scallions vs. Spring Onions – What’s the Difference?
They’re often used interchangeably, but spring onions (also known as scallions) have a milder flavour than mature onions. We’re using the whole spring onion here – both the white and green parts – for maximum flavour.

Soya Sauce & Chilli Sauce: Brand Recommendations & Flavor Profiles
The soya sauce and chilli sauce you choose will impact the final flavour. I like to use a dark soya sauce for colour and a slightly sweet chilli sauce. Kikkoman and Lee Kum Kee are reliable brands for soya sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of basmati rice in water for 20-30 minutes. This helps it cook evenly. Then, rinse it thoroughly under cold water until the water runs clear – this gets rid of excess starch and prevents stickiness.
2. Drain the rice and boil it in salted water with about ½ a teaspoon of oil until it’s tender but still has a bit of bite (around 8 minutes). You don’t want it mushy!
3. Once cooked, strain the rice and let it rest for 15 minutes to drain any extra water. Gently fluff it with a fork – don’t overdo it!
4. Now, heat the 3 tablespoons of oil in a wok or large frying pan over medium-high heat. Add the finely chopped garlic and fry until it’s golden brown and fragrant. Be careful not to burn it! Reserve about a tablespoon of the fried garlic for garnish – trust me on this one.
5. Add the sliced small onions and chopped spring onions to the wok along with a pinch of salt. Sauté until the onions turn translucent, about 3-5 minutes.
6. Pour in the soya sauce, chilli sauce, and vinegar. Stir well for 1-2 minutes to combine all the flavours.
7. Add the cooked rice to the wok, followed by the chilli flakes, remaining spring onions, and crushed pepper.
8. Gently toss everything together, making sure the rice is coated in the sauce. Be careful not to break the rice grains – you want them to stay separate.
9. Finally, garnish with the reserved fried garlic and serve immediately!

Expert Tips

• High Heat is Key: A hot wok is essential for achieving that slightly charred, smoky flavour.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the rice in two batches to ensure it fries properly.
• Taste as You Go: Adjust the seasoning to your liking. Add more chilli sauce for extra heat, or a splash more soya sauce for a saltier flavour.

Variations

This recipe is a blank canvas for your creativity!

Vegan Fried Rice: This recipe is already naturally vegan! Just double-check your soya sauce and chilli sauce to ensure they don’t contain any animal products.

Gluten-Free Fried Rice: Use a gluten-free soya sauce (tamari is a great option) to make this recipe gluten-free.

Spice Level Adjustments (Mild, Medium, Hot):
* Mild: Reduce the chilli flakes to ½ tablespoon or omit them altogether.
* Medium: Stick to the recipe as is.
* Hot: Add an extra tablespoon of chilli flakes or a finely chopped green chilli.

Festival Adaptations (Chinese New Year, Diwali Snack): My friend makes this for Diwali and adds some chopped cashews and raisins for a festive touch! It’s delicious.

Serving Suggestions

Serve this fried rice hot, straight from the wok. It’s fantastic on its own, or you can pair it with a side of raita (yogurt dip) or a simple vegetable curry.

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a wok or frying pan over medium heat, adding a splash of water to prevent it from drying out.

FAQs

What type of rice works best for fried rice?
Basmati rice is ideal, but you can also use long-grain white rice. Avoid short-grain rice, as it tends to be stickier.

Can I use leftover rice for this recipe? If so, how old is too old?
Yes! Leftover rice is actually perfect for fried rice. It’s best to use rice that’s no more than 2-3 days old.

How can I prevent the fried rice from becoming sticky?
Rinsing the rice thoroughly before cooking is key. Also, don’t overcrowd the wok and use a high heat.

What are some good protein additions to this fried rice?
You can add cooked chicken, shrimp, tofu, or paneer to this fried rice.

Can I make this recipe ahead of time?
You can prep the ingredients ahead of time (chop the vegetables, measure out the sauces), but it’s best to cook the rice and fry everything together just before serving.

Is it possible to adjust the saltiness of the fried rice?
Absolutely! Taste as you go and add more salt if needed. Remember that soya sauce is already quite salty, so start with a small amount and add more gradually.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!