Garlic Chili Fried Rice

Simple and quick to make, this garlic chili fried rice is vegetarian and easy to make gluten-free. Made with basic ingredients, it's one tasty side dish.

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Course: Side Dish

Cuisine: Chinese

Diet: Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 322kcal

Author: Betty Davies

Ingredients

1 cup white long grain rice cooked and cooled. (210g)
1 tablespoon oil
1 tablespoon butter
1 red finger chili deseeded and finely chopped
3 garlic cloves finely chopped
3 tablespoons soy sauce
1 tablespoon rice wine vinegar

Instructions

Cook the white rice according to package instructions. Let cool in the fridge, preferably overnight.
Melt the butter and oil in a skillet on a medium high heat.
Once melted, add in the chopped garlic and chili.
Cook for a couple of minutes, just til fragrant and the garlic has very slightly browned.
Add the cooked rice to the skillet along with the soy sauce and white wine vinegar.
Stir to combine and cook til the rice is piping hot.
Garnish with sliced red chilies and chopped cilantro or parsley if you like.

Notes

For the best results the rice should be cooked the night before and chilled in a fridge. Chill the rice for as long as is possible.
Chilies can widely vary in spice, so adjust amounts depending on your tolerance. I used one red finger chili and it was fairly mild.
Leftovers will keep well for around 4 to 5 days in the fridge.
Nutritional values are an estimate only.

Nutrition