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Burnt Chilli Fried Rice Recipe

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Burnt Garlic Veg Fried Rice Recipe by Archana's Kitchen
Burnt Garlic Veg Fried Rice Recipe by Archana's Kitchen from www.archanaskitchen.com

Description

If you're looking for a spicy and flavorful twist to your regular fried rice, then this burnt chilli fried rice recipe is sure to impress you! The burnt chilli adds a smoky flavor to the rice, which pairs perfectly with the crunchy vegetables and scrambled eggs. It's a quick and easy dish that's perfect for a weeknight dinner or a weekend lunch.

Prep Time

The prep time for this recipe is around 10 minutes. You'll need to chop up the vegetables, whisk the eggs, and cook the rice before you start making the fried rice.

Cook Time

The cook time for this recipe is around 20 minutes. It takes a little longer than regular fried rice because you need to cook the burnt chilli separately before adding it to the rice.

Ingredients

  • 2 cups cooked rice
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 eggs, whisked
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • 2-3 dried red chillies

Equipment

  • Wok or large frying pan
  • Spatula
  • Bowl for whisking eggs
  • Chopping board
  • Knife

Method

  1. Heat a dry wok or frying pan over medium heat. Add the dried red chillies and cook until they are blackened and charred. Remove from the pan and set aside.
  2. Add 1 tablespoon of vegetable oil to the same pan and heat over high heat. Add the diced bell peppers and onion and stir-fry for 2-3 minutes until they are slightly charred but still crunchy. Remove from the pan and set aside.
  3. Add the remaining tablespoon of vegetable oil to the same pan and heat over medium heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
  4. Add the cooked rice to the pan and stir-fry for 2-3 minutes until heated through.
  5. Push the rice to one side of the pan and add the whisked eggs to the other side. Scramble the eggs until they are cooked through, then mix them into the rice.
  6. Return the charred chillies to the pan and stir-fry for another minute or two until the rice is slightly charred and crispy.
  7. Add the stir-fried vegetables back to the pan, along with the soy sauce and sesame oil. Stir-fry for another minute or two until everything is well combined.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with some chopped scallions or cilantro if desired.

Notes

  • You can use any vegetables of your choice in this recipe. Carrots, peas, and corn also work well.
  • If you don't like your food too spicy, you can reduce the amount of dried chillies used.
  • The burnt chilli adds a smoky flavor to the rice, but you can skip this step if you prefer.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 290
  • Protein: 9g
  • Carbohydrates: 39g
  • Fat: 10g
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

  • Cook the rice a day in advance and refrigerate it overnight. This will help to dry out the rice and make it easier to fry.
  • Make sure to whisk the eggs well before adding them to the pan. This will help to make them fluffy and light.
  • Stir-fry the vegetables over high heat to get a nice char on them. This will add extra flavor and texture to the dish.
  • Use a wooden spatula to stir-fry the rice. This will prevent it from sticking to the pan and help to distribute the heat evenly.
  • Don't overcook the rice or the vegetables. They should be slightly charred but still crunchy.

Try this burnt chilli fried rice recipe today and impress your family and friends with your culinary skills!


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