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Chilli Garlic Fried Rice - Bold, Savory, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked rice, preferably day-old and chilled (jasmine or basmati works well)
  • 2 tablespoons neutral oil (vegetable, canola, or peanut)
  • 1 tablespoon sesame oil (toasted)
  • 6–8 cloves garlic, finely chopped
  • 2–3 fresh red chillies, thinly sliced (or 1–2 teaspoons red chilli flakes)
  • 1 small onion or 3 scallions, finely chopped (reserve some green tops for garnish)
  • 1 cup mixed vegetables, finely diced (bell pepper, carrot, peas, corn, or cabbage)
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon chilli sauce or sambal oelek (adjust to taste)
  • 1 teaspoon rice vinegar or lime juice
  • 1/2 teaspoon sugar (optional, balances heat)
  • Salt and black pepper, to taste
  • Optional proteins: 2 eggs, 1 cup cubed tofu, 1 cup cooked chicken or shrimp
  • Garnish: chopped scallions, sesame seeds, or a squeeze of lime

Method
 

  1. Prep the rice: Break up any clumps so the grains are separate. If using freshly cooked rice, spread it on a tray and chill for 20–30 minutes to dry it out.
  2. Heat the pan: Place a large wok or skillet over high heat. Add the neutral oil and let it shimmer.
  3. Sizzle the aromatics: Add chopped garlic and sliced chillies. Stir-fry for 20–30 seconds until fragrant. Do not let the garlic brown too much or it will taste bitter.
  4. Add onions and veggies: Toss in the onion or scallions (white parts) and your mixed vegetables. Stir-fry on high heat for 2–3 minutes until crisp-tender.
  5. Cook the protein (optional): Push the veggies to the side. Add tofu, shrimp, or chicken and sear until cooked through. For eggs, crack them into the empty space, scramble, then mix in.
  6. Add the rice: Increase the heat. Add the rice and toss quickly to combine with the aromatics and vegetables.
  7. Season: Pour in soy sauce, chilli sauce, sesame oil, and rice vinegar. Add sugar if using. Toss vigorously so every grain gets coated.
  8. Finish: Stir-fry 2–3 more minutes, letting some rice catch lightly on the pan for those tasty, toasty bits. Season with salt and pepper to taste.
  9. Garnish and serve: Turn off the heat. Sprinkle scallion greens and sesame seeds. Serve hot with a lime wedge if you like.