Chili Garlic Fried Rice
Spicy chili garlic fried rice made without protein using simple pantry ingredients. A bold, garlic-forward base recipe that works as a quick meal or flexible side dish.
Equipment
- Large Skillet or Wok
- Spatula
Ingredients
Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 3 tbsp neutral oil avocado, canola, or vegetable oil
- 6 cloves garlic finely minced
- 1-2 tbsp chili garlic sauce or chili paste adjust to heat preference
- 2 green onions thinly sliced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
Instructions
- Break up the cold rice with a fork or clean hands to remove clumps.
- Heat a large skillet or wok over medium heat. Add neutral oil and warm until shimmering.
- Add minced garlic and stir constantly for about 30 seconds until fragrant.
- Stir in chili garlic sauce and cook for 20 to 30 seconds to bloom the chili in the oil.
- Add rice and spread into an even layer. Let sit 20 to 30 seconds, then toss and fry for 2 to 3 minutes.
- Drizzle soy sauce around the edges of the pan and toss well. Stir in toasted sesame oil.
- Add green onions, toss for 15 to 20 seconds, taste, and adjust salt as needed. Serve hot.
Notes
Cold, day-old rice gives the best texture. Start with 1 tablespoon chili garlic sauce for moderate heat and increase to 2 tablespoons for a stronger kick. If your pan is small, cook in two batches to avoid steaming the rice.