Chilli Garlic Fried Rice Recipe: Quick and Flavorful

Transform leftover rice into a flavour-packed meal with this spicy chilli garlic fried rice. Made from everyday ingredients and quick to prepare, it delivers bold garlic notes, heat and a satisfying wok-charred aroma.

If you want authentic Indo-Chinese flavours at home—complete with the slightly smoky wok taste—you’ll love this chilli garlic fried rice. It’s spicy, intensely garlicky and packed with colorful, crunchy vegetables. Best of all, it comes together fast, especially when you start with cold leftover rice.

Ingredients You’ll Need

Below is a concise list of the ingredients used in this recipe. Quantities are given in the recipe section further down.

• Dry red chillies: Soaked and ground with garlic to make the chilli garlic paste that gives colour and heat.
• Aromatics: Fresh garlic, ginger and onions provide the foundational savoury flavour.
• Oil: Use a neutral oil with a high smoke point such as peanut, canola or sunflower.
• Vegetables: Finely chopped beans, carrots and bell peppers are used here. Broccoli, corn, cabbage or peas also work well.
• Rice: Leftover cold rice is ideal. Short-grain Jeera Samba is suggested but Basmati or other rice varieties work too.
• Soy sauce: Adds saltiness and umami—essential to the Indo-Chinese profile.
• White pepper: A warm, subtle heat that complements the chillies.
• Sugar: Balances flavours and helps the vegetables retain colour.
• Spring onion greens: Fresh garnish to finish the dish.

Homemade Chilli Garlic Paste

The chilli garlic paste is simply dried red chillies soaked in hot water and ground with garlic to a coarse paste. It provides the vivid red colour, smoky heat and garlic-forward taste that define this dish. If preferred, a store-bought schezwan sauce can be used as a shortcut.

How to make Chilli Garlic Fried Rice

A clear, step-by-step process makes this recipe easy to follow. The key is high heat and quick tossing so the grains stay separate and the vegetables remain crisp.

1. Soak whole dried red chillies in hot water for about 10 minutes until soft.
2. Drain and blend the soaked chillies with garlic and a little soaking water into a coarse paste.
3. The paste should retain a bit of texture rather than be completely smooth.
4. Sauté the paste in hot oil in a wok or heavy-bottomed pan for 2–3 minutes to release its aroma.
5. Add minced ginger, minced garlic, chopped green chillies and onions; sauté for another 1–2 minutes until fragrant.
6. Toss in finely chopped beans, carrots and bell peppers; stir-fry on high heat for 1–2 minutes so they stay crunchy.
7. Add cooked cold rice, white pepper, soy sauce, a splash of vinegar and a pinch of sugar; toss quickly to combine.
8. Stir-fry on very high heat for 2–3 minutes until everything is evenly coated and the rice grains are separate. Garnish with spring onion greens and serve immediately.

Top Tips To Make The Best Chilli Garlic Fried Rice

• Use cold, refrigerated leftover rice for the best texture—freshly cooked rice tends to clump and become mushy.
• Add a protein like paneer, tofu, chicken or prawns to make it a complete meal.
• Adjust the spice level to taste, especially when serving children.
• Chop vegetables finely so they cook quickly and evenly.
• Prep everything in advance. Once you start stir-frying, the process moves very fast.

This chilli garlic fried rice is a favourite wherever it’s served. It’s delicious on its own, but also pairs well with savoury Indo-Chinese mains or simple sides. Make a little extra—the spicy, garlicky flavour tends to disappear quickly!

Watch the Recipe Video

A video was originally included in the source; it has been removed from this version. The written steps and pictures in this article will guide you through the entire process.

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Chilli Garlic Fried Rice

A quick and bold way to turn leftover rice into a spicy, garlicky dish. The homemade chilli garlic paste is simple yet transformative.

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 6 people

Ingredients

Rice

• 2 ½ cups short-grain rice (Jeera Samba) — yields about 4 cups cooked
• Water, for boiling

Chilli Garlic Paste

• 5–6 whole dry red chillies
• 8–10 garlic cloves, peeled

Stir Fry

• ¼ cup oil
• 2 tsp minced garlic
• 1 tsp minced ginger
• ¼ cup finely chopped onion
• ¼ cup finely chopped carrot
• ¼ cup finely chopped beans
• ¼ cup finely chopped yellow capsicum
• ¼ cup finely chopped red capsicum
• 2 green chillies, finely chopped
• 3 tbsp chilli garlic paste
• 1 tsp low sodium soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 1 tsp salt
• ½ tsp white pepper
• 2 tbsp chopped spring onion greens

Instructions

Rice

• Rinse the rice at least three times to remove excess starch, then drain.
• Boil plenty of water in a heavy-bottomed pot. Add the rice and cook until it is about 95% done.
• Drain the rice, spread it on a tray and let it cool to room temperature so excess moisture evaporates. This helps produce loose grains for fried rice.

Chilli Garlic Paste

• Soak the dry red chillies in hot water for about 10 minutes until softened.
• Drain and grind the chillies with garlic to make a coarse paste, adding a little water if needed.

Stir Fry

• Heat oil in a wok or heavy pan. Add the chilli garlic paste and stir-fry for 2–3 minutes to release the aroma.
• Add ginger, minced garlic, green chillies and onions. Sauté briefly, then add beans, carrot and capsicum and stir-fry for 3–4 minutes on high heat.
• Add the cooled cooked rice, soy sauce, vinegar, sugar, salt and white pepper. Toss on high heat for 2 minutes until everything is combined and the rice grains are separate.
• Garnish with spring onion greens and serve hot.

Notes

• If you already have leftover rice from the previous day, skip the rice-cooking steps and proceed directly to the chilli garlic paste and stir-fry.
• Cold rice works best for fried rice. If you must cook fresh rice, undercook it slightly, spread it on a tray and cool it completely before stir-frying.
• Soaking rice for 20–30 minutes before cooking helps remove excess starch and prevents mushy grains.
• For the most authentic smoky flavour, use a heavy-bottomed cast-iron skillet or a wok; a non-stick pan can be used if necessary.
• Once you begin stir-frying, the process moves quickly, so have all ingredients chopped and ready.
• Cook on high heat to keep vegetables crisp and to develop the wok-charred notes that make this dish exciting.

Nutrition

Calories: 220 kcal,
Carbohydrates: 29 g,
Protein: 3 g,
Fat: 10 g

More Indo-Chinese Recipe Inspo

• Crispy Honey Chilli Potatoes
• Crispy Tofu Broccoli Stir-Fry
• Veg Spring Rolls
• Street Style Chilli Paneer
• Veg Fried Rice