Recipe for garlic and chilli loaded fried rice made with veggies and garlic crunch. Recipe with video.
This is a garlic lover’s ultimate fried rice recipe. Minced garlic and chillies are fried in oil on a low flame until crisp and finally added to rice. This fried rice is very fragrant and carries a punch.
This recipe has three steps 1. cooking the rice 2. making the Chilli Garlic Crunch 3. making the fried rice
Rice – I cook the rice in the pressure cooker. Soaking the rice before cooking is one of the essential steps that ensures that the rice does not turn mushy while cooking. The quality of rice that one uses is very important for the final texture of the dish. I use Daawat or Lal Qila Basmati rice as I feel they cook soft yet don’t get mushy.
Cooking the veggies – High heat is very important in Chinese cooking. Chinese restaurants use heavy burners that can cook and slightly char the veggies and meat in seconds. Even though we cannot replicate that at home, keep the flame of the gas stove to the maximum it will go. Cooking the veggies on high heat will give it a slight char and flavor that’s desirable.
Chilli garlic crunch – The chilli garlic crunch can be made ahead, bottled and stored in the refrigerator. It stays good for weeks. You can also use this while making stir-fry, as a condiment to serve with momos, steamed veggies etc..
Here are some of the products you can buy online to make this recipe
Kikkoman Soy Sauce https://amzn.to/32vCkhp Carbon Steel Wok https://amzn.to/3fT0Yvl Basmati Rice https://amzn.to/3AwYtrW Red Chilli Flakes https://amzn.to/3KFLxos
Here is the video of how to make Chilli Garlic Crunch Fried Rice
To cook rice
1.5 cups basmati rice 2.25 cups water 1/2 teaspoon salt
For making chilli garlic crunch
3 tablespoon peanut oil 1 bay leaf 1 piece cinnamon 5 cloves 2 star anise 1/3 cup garlic 2 teaspoon red chilli flakes 1.5 tablespoon soy sauce 1 teaspoon sugar
For making fried rice
1 teaspoon peanut oil 1/2 cup carrots, finely chopped 1/2 cup green beans, finely chopped 2 cups cabbage, finely chopped 1/2 teaspoon salt 1/4 cup green capsicum, finely chopped 1/4 cup spring onions, finely chopped 1 teaspoon unsalted butter
Rice – Wash and soak the rice in water for about 15 minutes. Drain the rice and add it to a pressure cooker. Add in the water and the salt. I use 1 rice : 1.5 water for cooking basmati rice. Cook for about 2 whistles. After the said whistles, remove from heat and let the pressure settle on its own. Open the cooker and fluff up the rice. Transfer the rice to plates and let it cool down. Set aside.
Crunch – Heat oil on a low flame. Garlic crunch needs to be made on a low flame. Add in the spices and the minced garlic. Saute on a low flame for about 3-4 minutes till it’s lite golden in colour. Add in the red chilli flakes and saute for a few seconds. Finally add in the soy sauce and the sugar. Saute for a minute more. Remove from heat and set aside to cool. Discard the big spices like bay leaf, cinnamon etc..
Making the fried rice – Heat a teaspoon of oil in a wok. Add in the finely chopped vegetables. Saute on a high flame for about 4-5 minutes. Once the veggies are half cooked, add in the salt and the casicum. We already salted the rice and the crunch has soy sauce that is salty. So go easy on the salt. We can always adjust the seasoning later if need be.
Add in the rice, garlic crunch, spring onions and the butter. Stir well. The little butter will make the rice very velvety.
Spicy chilli garlic crunch fried rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
To cook rice
1.5 cups basmati rice 2.25 cups water 1/2 teaspoon salt
For making chilli garlic crunch
3 tablespoon peanut oil 1 bay leaf 1 piece cinnamon 5 cloves 2 star anise 1/3 cup garlic 2 teaspoon red chilli flakes 1.5 tablespoon soy sauce 1 teaspoon sugar
For making fried rice
1 teaspoon peanut oil 1/2 cup carrots, finely chopped 1/2 cup green beans, finely chopped 2 cups cabbage, finely chopped 1/2 teaspoon salt 1/4 cup green capsicum, finely chopped 1/4 cup spring onions, finely chopped 1 teaspoon unsalted butter
Rice – Wash and soak the rice in water for about 15 minutes. Drain the rice and add it to a pressure cooker. Add in the water and the salt. I use 1 rice : 1.5 water for cooking basmati rice. Cook for about 2 whistles. After the said whistles, remove from heat and let the pressure settle on its own. Open the cooker and fluff up the rice. Transfer the rice to plates and let it cool down. Set aside.
Crunch – Heat oil on a low flame. Garlic crunch needs to be made on a low flame. Add in the spices and the minced garlic. Saute on a low flame for about 3-4 minutes till it’s lite golden in colour. Add in the red chilli flakes and saute for a few seconds. Finally add in the soy sauce and the sugar. Saute for a minute more. Remove from heat and set aside to cool. Discard the big spices like bay leaf, cinnamon etc..
Making the fried rice – Heat a teaspoon of oil in a wok. Add in the finely chopped vegetables. Saute on a high flame for about 4-5 minutes. Once the veggies are half cooked, add in the salt and the casicum. We already salted the rice and the crunch has soy sauce that is salty. So go easy on the salt. We can always adjust the seasoning later if need be.
Add in the rice, garlic crunch, spring onions and the butter. Stir well. The little butter will make the rice very velvety.
Spicy chilli garlic crunch fried rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/chilli-garlic-crunch-fried-rice/
Recipe for street style egg rice recipe made with Indian masala. South Indian rottu kadai style egg rice recipe.
Egg rice is a very popular street style food that’s loaded with Indian masalas and finished with a little soy sauce for flavour. The green chillies are ground to a paste and are the main source of spiciness in this street style egg rice. This dish not taste anything like the Chinese fried rice. It has an Indian masala paste that’s made from scratch and added to the rice. This egg rice is a perfect dish for parties etc… This can be easily doubled. This simple egg rice recipe is perfect for lunch box. There are veggies in the form of cabbage, eggs for proteins and rice for the carb load. No need for any side dish.
This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe. I have used basmati rice for making the egg rice. While basmati rice works well in the recipe, raw rice varieties like sona masuri will work equally well. Cook the rice with a little salt so the rice is seasoned thoroughly.
Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it.
Here are some of the products you can buy online for making this recipe
Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7 Tri Ply Deep Fry Stainless Steel Sautepan https://amzn.to/347Rqdx Carbon Steel Wok Pan https://amzn.to/3s6NuSr Deep Pressure Pan https://amzn.to/3HhD74p Pepper Mill https://amzn.to/34ccSy2 Aged Basmati Rice https://amzn.to/3s2Vjsp Basmati Rice https://amzn.to/3IUeD1S Marati Moggu https://amzn.to/3ueh0rY Naturally Brewed Soy Sauce https://amzn.to/3oeBUUc
Here is the video of how to make Street Style Egg Rice
For Cooking Rice
1.5 cups basmati rice 1/2 teaspoon salt 2 1/4 cups water
For Frying Eggs
1 teaspoon peanut oil 6 eggs 1/2 teaspoon salt 1/2 teaspoon cracked black pepper
For Egg Rice Masala
1 small piece cinnamon 2 cloves 1/5 th of star anise 1/2 marati moggu 1/2 teaspoon fennel seeds 6 cloves garlic 1 inch piece ginger 3 green chillies 3 sprigs coriander leaves 3 sprigs mint leaves 1/4 cup water
Other Ingredients for Egg Rice
2 tablespoon peanut oil 1 cup onions finely chopped 2 green chillies 1/2 teaspoon red chilli powder 2 cups cabbage, finely chopped 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon soy sauce 3 sprigs coriander leaves
Cooking the rice
Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool.
Eggs
Whisk the eggs in a bowl. Add in the salt and cracked black pepper. Whisk well. Heat oil in a pan. Add in the eggs and cook till the eggs are soft. Set aside.
Masala
Take in all the ingredients listed under egg rice masala to a small mixie. Grind to a smooth paste. Set aside.
Making the Egg Rice
Heat oil in a kadai or a wok. Add in the finely chopped onions and sauté till the onions are soft. Add in the sliced green chillies and the red chilli powder. Saute for a few seconds. Add in the masala paste and sauté for a couple of minutes.
Add in the finely chopped cabbage and sauté for about 4-5 minutes until the cabbage is half cooked. Add in the salt and the sugar. Add in the soy sauce. Mix well to combine.
Add in the cooked rice, scrambled eggs and the coriander leaves. Mix well to combine. Egg rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
