Chilli Garlic Rice
A simple and nutritious way of reusing leftover rice that can also double up as an Indo-Chinese dish if you use Chinese condiments such as sesame oil and soy sauce to flavour it. Perfect midweek treat!
Servings 3 people
Ingredients
- 1 cup basmati rice
- 1 cup finely shredded cabbage
- 1/2 a bell pepper (capsicum), deseeded and cubed
- 1/4 cup carrots, grated or finely chopped
- 1/4 cup snow peas or french beans, cut into 1/2" pieces
- 1 large onion, finely chopped
- oil for frying
- salt to taste
To be ground (see note#3 for alternatives)
- 3-4 long dry red chillies, adjust to taste, remove seeds to tone down spice
- 5-6 fat cloves of garlic flakes
Instructions
- Wash the rice till the water runs clear. Soak for 15 minutes in plenty of water.
- Bring a large pot of water to a rolling boil. Add the washed and soaked rice and cook it al dente (90% cooked). Strain and spread out on a large plate. Let it cool
- Using water sparingly (about 1-2 tablespoons) grind the ingredients mentioned under 'To be ground' to a fine paste. Mix this paste into the cooked rice and keep aside
- Heat the oil in a large wok and fry the onions till pale (translucent). Add the rest of the vegetables in this order, giving half a minute between additions - carrots, beans, capsicum, bean sprouts and cabbage. Fry everything on a high heat, tossing them about using a spatula to avoid scorching. Sprinkle a little salt.
- When the vegetables are tender but not mushy (they should have some crunch left in them so don't over cook or burn them!) add the rice and mix everything on a high heat. Adjust salt to taste
- Garnish with spring onion greens if using and serve hot!
Notes
1. Add a cup of boneless chicken which has been washed, drained, marinated with salt & pepper and shallow fried in 2 tablespoons of oil. Shred it when warm enough to handle and add it to the pan and stir fry for a minute before adding the rice (step#5)
2. To make an Indo-Chinese version (like a fried rice), use sesame oil (not til oil but the oriental variety) and soy sauce to flavour it. Also, add vegetables such as bean sprouts and spring onions to finish .
3. If you wish you can use readymade or Homemade schezuan sauce. Just use 1 tablespoon or to taste (increase it later, according to taste). Skip the garlic and chillies mentioned under 'To be ground' in that case
4. To make a non vegetarian version just scramble 2 eggs separately and add it once the rice has been properly mixed. You can also add pre cooked chicken (marinated in salt & pepper and boiled or shallow fried and then shredded)
2. To make an Indo-Chinese version (like a fried rice), use sesame oil (not til oil but the oriental variety) and soy sauce to flavour it. Also, add vegetables such as bean sprouts and spring onions to finish .
3. If you wish you can use readymade or Homemade schezuan sauce. Just use 1 tablespoon or to taste (increase it later, according to taste). Skip the garlic and chillies mentioned under 'To be ground' in that case
4. To make a non vegetarian version just scramble 2 eggs separately and add it once the rice has been properly mixed. You can also add pre cooked chicken (marinated in salt & pepper and boiled or shallow fried and then shredded)