Spicy Vegetable Fried Rice Recipe – Chilli Garlic Indian Style

Last Updated on 2 months by Neha Deshmukh

Spicy Vegetable Fried Rice Recipe – Chilli Garlic Indian Style

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that hits all the right spots. This Spicy Vegetable Fried Rice is exactly that – a vibrant, chilli-garlic explosion of flavour that’s ready in under 20 minutes! I first made this when I was craving something spicy and comforting, and it’s been a weeknight staple ever since. It’s seriously good, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re taking inspiration from Indian flavours with a generous dose of chilli and garlic, creating a dish that’s both familiar and exciting. It’s perfect for using up leftover rice, packed with colourful veggies, and totally customizable to your spice preference. Plus, it’s a fantastic way to get a delicious and satisfying meal on the table in a flash!

Ingredients

Here’s what you’ll need to make this flavourful fried rice:

• 10 dried red chillies
• 4 cloves garlic (for the paste)
• 2 tbsp oil
• 5 cloves garlic (for sautéing)
• 2 dried red chillies (for sautéing)
• 1 inch ginger
• 1 medium onion, chopped
• 10 beans, chopped
• 2 tbsp sweet corn
• 1 medium capsicum (bell pepper), chopped
• 1 carrot, chopped
• 2 tbsp spring onion, chopped (plus extra for garnish)
• 4 cups cooked rice (about 300-400g)
• 1 tsp pepper powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 2 tbsp tomato sauce
• 2 tbsp spring onion, chopped (for mixing in)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Dried Red Chillies: These are the heart of the spice! Adjust the quantity depending on how much heat you like. Kashmiri chillies will give you colour with less heat, while spicier varieties will really kick things up.
• Rice: Day-old rice is best for fried rice. It’s drier and holds its shape better, preventing a mushy result. Basmati rice works beautifully, but any long-grain rice will do.
• Soy Sauce & Vinegar: Preferences vary regionally! Some people prefer a darker soy sauce for a richer flavour, while others like a lighter one. Rice vinegar is traditional, but white vinegar works in a pinch. Feel free to experiment and find what you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chilli-garlic paste. Grind the 10 dried red chillies and 4 cloves of garlic into a smooth paste. You might need a splash of water to help it along.
2. Heat the oil in a wok or large frying pan over medium-high heat. Add the 5 cloves of garlic, 2 dried red chillies, and ginger. Sauté for a minute or so until fragrant – don’t let the garlic burn!
3. Add the chopped onion and cook until softened, about 3-4 minutes.
4. Now, stir in the chilli-garlic paste and cook for another 2-3 minutes, until the oil starts to separate. This is key for developing that amazing flavour.
5. Add the chopped beans, sweet corn, capsicum, carrot, and 2 tbsp of spring onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp – we want them to still have a bit of crunch!
6. Time for the rice! Add the cooked rice to the wok.
7. Season with pepper powder, salt, vinegar, soy sauce, and tomato sauce.
8. Toss everything together really well, making sure the rice is evenly coated with all those delicious sauces.
9. Finally, mix in the remaining 2 tbsp of spring onion.
10. Serve immediately and enjoy!

Expert Tips

• High Heat is Your Friend: A hot wok is essential for achieving that slightly charred, smoky flavour.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook in stages to avoid steaming the vegetables.
• Taste as You Go: Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce and tomato sauce to ensure they don’t contain any hidden animal products.
• Spice Level Adjustment: For a milder flavour, reduce the number of dried red chillies or remove the seeds before grinding. For extra spice, add a pinch of chilli flakes or a dash of hot sauce. My friend loves to add a ghost pepper for a real kick!
• Gluten-Free Soy Sauce Option: Simply substitute regular soy sauce with a gluten-free tamari.
• Festival/Celebration Adaptations: My family loves to add cubes of paneer (Indian cheese) or cooked chicken to this fried rice for special occasions. It makes it a more substantial and celebratory meal.

Serving Suggestions

This Spicy Vegetable Fried Rice is fantastic on its own, but it also pairs beautifully with:

• Manchurian (vegetable or chicken)
• A simple raita (yogurt dip)
• A side of papadums (Indian crispy wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Note that the rice may lose some of its texture upon reheating.

FAQs

1. What type of rice works best for fried rice and why?

Day-old long-grain rice, like Basmati, is ideal. It’s drier and less sticky, preventing mushiness. Freshly cooked rice has too much moisture.

2. Can I make the chilli-garlic paste ahead of time? How should I store it?

Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator. It will keep for about 3-4 days.

3. How do I adjust the spice level of this fried rice?

Reduce the number of dried red chillies for less heat, or add chilli flakes/hot sauce for more. Removing the seeds from the chillies also reduces the spice.

4. What are some good protein additions to this vegetable fried rice?

Paneer, chicken, shrimp, tofu, or even scrambled eggs would all be delicious additions!

5. Can I use frozen vegetables in this recipe? What adjustments should I make?

Yes, you can! Just add them directly to the wok and cook until heated through. You might need to cook them for a slightly longer time than fresh vegetables.