How to Make Chili Garlic Fried Rice | Indo-Chinese Street Style Recipe

If you love fried rice but want it with a bold, spicy kick, this Chili Garlic Fried Rice will become your new favorite. It’s quick to make, bursting with Indo-Chinese flavors, and has just the right balance of heat, garlic, and smokiness.

This is the kind of fried rice you’d find sizzling hot at Indo-Chinese food stalls – garlicky, slightly tangy, packed with colorful veggies, and full of flavor in every bite. Best part? You can whip it up in less than 30 minutes with pantry staples and a handful of fresh veggies.

Whether you enjoy it as a main dish or pair it with chili paneer, Manchurian, or your favorite stir-fry, this fried rice never disappoints.

Why You’ll Love This Chili Garlic Fried Rice

• Ready in under 30 minutes

• Perfect way to use up leftover rice

• Loaded with garlic and chili flavor

• Easy to customize with your favorite vegetables

• A crowd-pleaser for spice lovers

Ingredients You’ll Need

• Whole Red Chilies – 4–5, soaked in warm water

• Garlic Cloves – 8–10, fresh and fragrant

• Cooked Rice – 2 cups (day-old rice works best)

• Green Onion – 5 stalks, whites and greens separated

• Green Bell Pepper – ½ cup, chopped

• Red Bell Pepper – ¼ cup, chopped

• Peas – ¾ cup

• Corn – ¼ cup

• White Vinegar – 1 tsp

• Soy Sauce – 1 Tbsp

• Chili Garlic Sauce – 1 ½ tsp (or your favorite brand)

• White Pepper Powder – ½ tsp

• Oil – 2 Tbsp

How to Make Chili Garlic Fried Rice Step-by-Step Instructions

1. Make the Chili-Garlic Paste

Blend soaked red chilies with 4–5 garlic cloves until smooth. This will be the base of that fiery flavor.

2. Sauté the Garlic & Onions

Heat oil in a pan. Add chopped garlic and fry until golden. Toss in the white parts of green onions and sauté until lightly browned.

3. Add the Vegetables

Mix in bell peppers, peas, and corn. Stir-fry for 2–3 minutes — just enough to keep them crisp yet tender.

💡 Pro Tip: Add any veggies you like — carrots, beans, or mushrooms also work great.

4. Bring in the Heat

Add the chili-garlic paste and stir until it blends well with the veggies.

5. Add Rice & Seasonings

Toss in cooked rice, then add vinegar, soy sauce, chili garlic sauce, and white pepper. Stir-fry on high heat until everything is evenly coated.

6. Finish with Green Onions

Turn off the heat, sprinkle the green parts of the onions, and give it a final toss.

Serving Suggestions

Serve it hot straight from the wok. It’s delicious on its own, but pairs beautifully with:

• Chili Paneer

• Gobi Manchurian

• Chicken Lollipop

• Sweet & Sour Veggies