Quick Vegetable Fried Rice Recipe – Garlic & Chili Flavors

Last Updated on 6 months ago by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Garlic & Chili 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 vegetable fried rice is my go-to for those nights. It’s packed with flavor, endlessly customizable, and honestly, just feels like a warm hug in a bowl. 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 combination of fragrant garlic, a little kick from green chilies, and fresh herbs makes it truly special. It’s also super versatile – feel free to swap in your favorite veggies or add a protein boost. Plus, it’s a fantastic way to use up leftover rice! Seriously, who doesn’t love a recipe that minimizes food waste?

Ingredients

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

• 3 cups cooked rice
• 1 cup corn kernels
• 2 tablespoons cooking oil (vegetable, canola, or peanut oil work well)
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• ?? cup bell peppers, chopped (I like a mix of red and yellow for color)
• 2 tablespoons chopped fresh herbs (celery, mint, and coriander are a lovely combo)
• ?? teaspoon crushed black pepper
• ?? teaspoon salt (or to taste)
• 1-2 teaspoons soya sauce
• 1-2 teaspoons rice vinegar

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Rice is Key: Seriously, day-old rice is your best friend here. Freshly cooked rice is too sticky and will result in mushy fried rice. The grains need to be dry and separate. If you absolutely must use fresh rice, spread it out on a baking sheet and let it cool completely before using.
• Rice Vinegar Choices: There are a few types of rice vinegar. White rice vinegar is the most common and has a mild flavor. Black rice vinegar is a bit more complex and adds a lovely depth. Seasoned rice vinegar (with added sugar and salt) is also an option, but you might want to reduce the amount of soy sauce accordingly.
• Chili Power: Green chilies vary so much in heat! Start with one and taste as you go. If you like things really spicy, try adding a pinch of chili flakes too. My friend’s family always adds a tiny bit of Kashmiri chili powder for color and a mild warmth.
• Herb Heaven: Fresh herbs are non-negotiable! They add so much brightness and flavor. I love the combination of coriander, mint, and a little bit of celery, but feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your rice is cool. Spread it out on a large plate or baking sheet to help it dry out if needed.
2. Heat the oil in a wok or large frying pan over medium-high heat. Once hot, add the minced garlic and fry for about 30 seconds, until fragrant. Be careful not to burn it!
3. Add the chopped onion and green chili to the wok and sauté until the onion is golden brown – about 3-5 minutes.
4. Now, toss in the corn kernels and chopped bell peppers. Stir-fry for another 3-5 minutes, until they’re tender-crisp. You want them to still have a little bite.
5. Add the cooled rice to the wok. Mix everything together well.
6. Time for the flavor boost! Add the chopped herbs, salt, pepper, soy sauce, and rice vinegar.
7. Toss vigorously for about 2 minutes, making sure everything is evenly coated and heated through. Give it a taste and adjust the seasoning as needed.
8. Serve immediately and enjoy!

Expert Tips

• High Heat is Your Friend: Fried rice is best cooked over high heat. This helps to create that slightly charred, smoky flavor.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the rice in batches to avoid overcrowding the wok. This will ensure that the rice gets properly fried.
• Prep Everything First: This recipe comes together quickly, so it’s best to have all your ingredients prepped and ready to go before you start cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your soy sauce doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder flavor, remove the seeds from the green chilies or use a milder chili variety. For extra heat, add a pinch of chili flakes or a dash of your favorite hot sauce.
• Protein Additions: Add some cooked chicken, shrimp, tofu, or paneer for a more substantial meal. My family loves adding leftover roast chicken!
• Oil Choices: While vegetable oil is great, peanut oil adds a lovely nutty flavor. Sesame oil (added at the very end) is also fantastic for a final touch of aroma.

Serving Suggestions

This fried rice is delicious on its own, but it also pairs well with:

• A side of spring rolls
• A simple cucumber salad
• A dollop of raita (yogurt dip)
• A sprinkle of sesame seeds and chopped spring onions

Storage Instructions

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

FAQs

Is day-old rice essential for fried rice?

Yes, ideally! It’s drier and holds its shape better, preventing mushy fried rice.

Can I use brown rice for this recipe?

You can, but it will have a slightly chewier texture. Make sure it’s fully cooked and cooled before using.

What vegetables can I substitute?

Feel free to swap in your favorites! Carrots, peas, mushrooms, broccoli, and bean sprouts all work well.

How can I make this recipe gluten-free?

Use tamari instead of soy sauce, as tamari is typically gluten-free. Always check the label to be sure.

What is the best way to prevent the rice from sticking together?

Using day-old rice, cooking over high heat, and not overcrowding the wok are all key to preventing sticky rice. A little bit of oil helps too!