Quick Vegetable Fried Rice Recipe – Garlic & Chili Tomato Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Garlic & Chili Tomato 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, super 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 family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of garlic, chili, and that touch of chili tomato sauce gives it a unique, slightly sweet, and savory flavor that’s seriously addictive. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge! It’s quick, easy, and always a crowd-pleaser.

Ingredients

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

• 2 cups Cooked rice (about 300g)
• 8 White button mushrooms, sliced
• 0.5 Carrot, thinly sliced
• 0.5 Capsicum (bell pepper), thinly sliced
• 1 tablespoon Garlic, chopped
• 1 Green chilli, slit lengthwise
• 4 Spring onion sprigs, whites and greens separated
• 1 teaspoon Black pepper powder
• 1 teaspoon Soya sauce
• 2 teaspoons Chilli tomato sauce
• Salt to taste
• 3 tablespoons Olive oil

Ingredient Notes

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

• Olive Oil: I prefer olive oil for its flavor, but any neutral cooking oil will work. About 45ml.
• Sauces: The chili tomato sauce is key here – it adds a lovely sweetness and depth. I like using a brand that isn’t too spicy. Kissan is a popular choice in India!
• Rice: Day-old rice is best for fried rice. It’s drier and won’t get mushy. Basmati rice works beautifully, but you can use any long-grain rice you prefer. If you’re using freshly cooked rice, spread it out on a tray to cool and dry slightly before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Thinly slice the carrots, capsicum, and mushrooms. Don’t forget to separate the white and green parts of the spring onions – we’ll use them at different times.
2. Heat the olive oil in a wok or large frying pan over high heat. This is important – you want that wok hei (smoky flavor)! Add the chopped garlic, spring onion whites, and slit green chili. Sauté for just a minute or so, until fragrant. Be careful not to burn the garlic!
3. Add the carrots and stir-fry for about a minute. Then, toss in the mushrooms and capsicum. Cook for another minute, keeping them nice and crunchy. We don’t want soggy veggies!
4. Now for the flavor boost! Season with salt, soy sauce, chili tomato sauce, and black pepper. Give everything a good mix to make sure the veggies are evenly coated. Finally, sprinkle in the spring onion greens.
5. Add the cooked rice to the wok and toss vigorously until everything is well combined and the rice is heated through. This is where a wok really shines – it makes tossing so much easier. Serve immediately and enjoy!

Expert Tips

• High Heat is Your Friend: Seriously, don’t be afraid of the heat! It’s what gives fried rice that signature slightly charred flavor.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook in two portions to ensure everything cooks evenly.
• Taste as You Go: Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

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

• Spice Level Adjustments: If you’re sensitive to heat, reduce or omit the green chili. You can also add a pinch of red chili flakes for extra kick.
• Protein Additions: My kids love it when I add some cooked chicken or paneer (Indian cheese). About 1 cup of diced protein is perfect.
• Regional Indian Variations: My auntie always adds a pinch of garam masala for a warmer, more aromatic flavor. You could also try adding a splash of aminos or a dash of kasuri methi (dried fenugreek leaves).

Serving Suggestions

This fried rice is fantastic on its own, but it’s also great with:

• A side of raita (yogurt dip) to cool things down.
• A simple Indian salad (kachumber).
• Pickled onions for a tangy bite.

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

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? It’s okay for meal prepping, but the rice might lose a little of its texture. It’s best enjoyed fresh.
• Can I use brown rice instead of white rice? Yes, you can! Brown rice will take a bit longer to cook and might be slightly chewier.
• What’s the best way to prevent the rice from becoming sticky? Using day-old rice and high heat are key. Also, don’t overcrowd the wok.
• Can I adjust the amount of chili for a milder flavor? Absolutely! Remove the seeds from the green chili or use a milder chili variety.
• What other vegetables can I add to this fried rice? Feel free to experiment! Peas, beans, corn, and broccoli all work well.