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Chili Garlic Fried Rice Recipe
A spicy and savory dish made with a combination of cooked rice, chili peppers, garlic, and various vegetables, perfect for a quick and easy meal. The flavors of chili and garlic are balanced by the crunch of vegetables and the softness of cooked rice. This recipe is a great way to use leftover rice and is easily customizable with your favorite vegetables.
Time Cook
20
Level
Intermediate
Calories
550
Allergens
Gluten, Soy
Ingredients
2 cups
Cooked Rice
100 Calories
2 medium
Chili Peppers
10 Calories
3 cloves
Garlic
15 Calories
2 tablespoons
Vegetable Oil
190 Calories
1 medium
Onions
45 Calories
1 medium
Carrots
25 Calories
1 cup
Peas
115 Calories
1 cup
Corn
80 Calories
2 tablespoons
Soy Sauce
10 Calories
1 teaspoon
Salt
0 Calories
1 medium
Green Onions
20 Calories
Step-by-Step Instructions
1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onions and cook until they are translucent, about 3-4 minutes.
2
Add the minced garlic and cook for another minute, until fragrant. Stir constantly to prevent burning.
3
Add the diced chili peppers and cook for another 2 minutes, until they start to soften. Stir frequently to prevent burning.
4
Add the cooked rice to the skillet or wok and stir-fry for about 5 minutes, breaking up any clumps with a spatula. Make sure the rice is heated through and starting to brown.
5
Add the frozen peas and corn to the skillet or wok and stir-fry for another 2-3 minutes, until they are thawed and heated through.
6
Add the soy sauce and salt to the skillet or wok and stir-fry for another minute, until the rice is well coated. Taste and adjust the seasoning as needed.
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