Spicy Chilli Garlic Fried Rice
Transform leftover rice into a fiery, garlicky delight with this quick and satisfying chilli garlic fried rice. Ready in just 30 minutes, it's the perfect spicy weeknight meal.
Equipment
Ingredients
Main Ingredients
cooked rice (cold, leftover)
4 cup
garlic (minced)
8 clove
fresh red chilies (finely chopped)
3 pcs
onion (diced)
1 pcs
carrot (diced)
1 pcs
green beans (chopped)
100 g
eggs (beaten)
2 pcs
soy sauce
2 tbsp
sesame oil
1 tbsp
vegetable oil
2 tbsp
spring onions (sliced)
2 pcs
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Prepare vegetables
Finely chop garlic, chilies, dice onion and carrot. Chop green beans and slice spring onions.
Heat the wok
Heat vegetable oil in a wok or large pan over high heat until smoking hot.
Fry aromatics
Add minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant.
Add vegetables
Add diced onion, carrot, and green beans. Stir-fry for 2-3 minutes until vegetables start to soften.
Push vegetables aside
Push vegetables to one side of the wok and pour beaten eggs into the empty space.
Scramble eggs
Scramble eggs until just set, then mix with the vegetables.
Add rice
Add cold cooked rice to the wok. Break up any clumps and stir-fry to combine with vegetables and eggs.
Season the rice
Add soy sauce, sesame oil, salt, and black pepper. Stir-fry everything together for 3-4 minutes until rice is heated through and evenly coated.
Finish and garnish
Remove from heat and garnish with sliced spring onions. Serve hot.
Original recipe
Storage
Best eaten fresh. Reheating may make rice slightly dry - add a splash of water when reheating.
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