Quick Vegetable Fried Rice Recipe – Chili Garlic Flavors

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Chili Garlic Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in minutes. This Vegetable Fried Rice is my go-to for those nights. It’s packed with flavor, endlessly customizable, and honestly, just makes me happy. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The chili garlic flavor is seriously addictive, and the veggies add a lovely crunch. It’s perfect for using up leftover rice (more on that later!), and it’s a fantastic way to sneak in some extra vegetables. Plus, it’s ready in under 20 minutes – a total lifesaver!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp oil
• 10 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped
• 2 tbsp spring onion, chopped (separate some for garnish!)
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium capsicum (bell pepper), chopped
• 10 beans, chopped
• 3 tbsp sweet corn
• 2 tbsp chili sauce
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 3 tbsp shredded cabbage
• 1 tsp pepper powder
• 1 tsp salt
• 4 cups cooked rice

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference:

• Garlic & Ginger: Seriously, use fresh! The flavor is just so much brighter. Don’t be shy with the garlic – I love a good garlic kick.
• Soy Sauce: You can use light or dark soy sauce depending on your preference. Light soy sauce is saltier, while dark soy sauce is thicker and sweeter. I usually go with light for this recipe.
• Chili Peppers: The heat level is totally up to you! I like using green chilies, but you can experiment with different varieties depending on what’s available and how spicy you like things. My friend uses bird’s eye chilies for a real punch!
• Rice: Day-old rice is ideal (we’ll get into why in the FAQs). But if you don’t have any, freshly cooked rice that’s cooled down a bit will work too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over medium-high heat. Once hot, add the minced garlic and fry until it turns golden and crispy. Keep a close eye on it – burnt garlic is no fun!
2. Add the minced ginger, chopped green chilies, and most of the chopped spring onions (save a little for garnish!). Stir-fry for about a minute until fragrant.
3. Toss in the chopped onion and sauté until it becomes translucent.
4. Now add the chopped carrots, capsicum, beans, and sweet corn. Cook for a few minutes until the veggies are crisp-tender – you don’t want them mushy!
5. Create a little well in the center of the pan. Pour in the chili sauce, soy sauce, and vinegar. Mix everything together really well, coating the veggies in that delicious sauce.
6. Add the shredded cabbage, pepper powder, and salt. Stir to combine.
7. Add the cooked rice to the pan. Gently fold everything together, making sure the rice is evenly coated with the sauce and veggies. Be gentle – you don’t want to break the rice grains!
8. Garnish with the reserved spring onions and serve immediately.

Expert Tips

• High Heat is Key: A wok and high heat are your friends here. It helps create that slightly charred, smoky flavor that’s characteristic of good fried rice.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding.
• Taste as You Go: Adjust the seasoning to your liking. Add more chili sauce for extra heat, or a splash more soy sauce for saltiness.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your chili sauce and soy sauce to make sure they don’t contain any animal products.
• Gluten-Free Soy Sauce Option: Simply swap out the regular soy sauce for a gluten-free tamari.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili sauce or remove the green chilies altogether. For extra spice, add a pinch of chili flakes or a dash of hot sauce.
• Festival Adaptations – Quick Weeknight Meal: This is my go-to when I’m short on time. It’s a perfect quick weeknight meal.

Serving Suggestions

Serve this fried rice hot, straight from the wok! It’s delicious on its own, or you can pair it with:

• A side of vegetable pakoras
• A cooling raita
• A simple Indian salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Is this fried rice better with day-old rice?

Absolutely! Day-old rice is drier, which means it won’t clump together as easily when you fry it. If you’re using freshly cooked rice, spread it out on a baking sheet and let it cool completely before using.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw and drain the frozen vegetables before adding them to the pan.

What type of oil is best for fried rice?

Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points, which is important for stir-frying.

How can I prevent the rice from becoming sticky?

Using day-old rice helps a lot! Also, make sure your pan is hot enough and don’t overcrowd it.

Can I add protein like chicken or shrimp to this fried rice?

Definitely! Cook the chicken or shrimp separately and add it to the pan along with the rice.

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