Healthy recipe for chilli garlic fried rice made with garlic crisp from scratch. This recipe is made with brown rice. Recipe with step by step pictures and video.
Here is the recipe video for Chilli Garlic Fried Rice – Made with Brown Rice
Chilli Garlic Fried Rice – Made with Brown Rice The important thing about cooking brown rice is to cook the rice in lots of water and to drain the excess water after cooking. This enables for rice to retain individual grains without sticking to each other. Here is how I do it. Since we are using quick cooking variety of brown rice, there is no need to soak the rice before hand. Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water. Add a little bit of oil to the water to avoid foaming up while cooking.
Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice. Do not allow the rice to remain in water as it will continue to cook and will become very mushy. So once the pressure settles, drain the rice and set aside to cool.
Now we will make garlic crisp which is a flavour bomb Heat oil in a pan and add in the minced garlic and the minced ginger. Make sure to have the flame of the stove on low as garlic will burn easily on high flame. Sauté the ginger and garlic for 3-4 minutes until soft.
Once the ginger and garlic is soft, add in the red chilli flakes. Sauté for a minute on low flame.
Add in the sugar, vinegar and the soy sauce. I have used rice vinegar for making this recipe today. If you do not have rice vinegar, you can use plain vinegar. Cook for a minute until oil separates. Remove from heat and set aside to cool. I like to use Kikkoman soy sauce.
Making the fried rice Heat a wok and add in a little oil. Add in the separated oil from the garlic crisp that we made earlier. Add in the finely chopped onions and cook till the onions are soft. It should take about a couple of minutes. Here is the link to the brand of wok I use and recommend
Once the onions are soft, add in the finely chopped carrots and beans. Sauté for 5-6 minutes on a medium flame till the veggies are soft.
Add in the salt and the bell peppers. Sauté for a minute.
Add in the cooked rice and the garlic crisp. Mix well to combine and also to heat up the rice.
Add in the butter. If you want to keep it really healthy and to leave the fat out, omit the butter. Add in the finely chopped spring onions. Mix well to combine.
Healthy and delicious chilli garlic fried rice made with brown rice is ready. Enjoy!!
For cooking the Rice
1 cup brown rice – quick cooking variety 1.5 liters water 1/4 teaspoon Idhayam groundnut oil
Garlic Crisp
2 tablespoon Idhayam Groundnut Oil 3 tablespoon minced garlic 3 tablespoon minced ginger 2 teaspoon red chilli flakes 1 teaspoon sugar 1 teaspoon rice vinegar / plain vinegar 2 tablespoon soy sauce
Other Ingredients
1 teaspoon Idhayam Groundnut Oil 1/2 cup onions, finely chopped 1 cup carrots, finely chopped 1 cup beans, finely chopped 1/2 teaspoon salt 1/4 cup red bell pepper, finely chopped 1.5 teaspoon unsalted butter 2 teaspoon spring onions, finely chopped
Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water. Add a little bit of oil to the water to avoid foaming up while cooking. Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice.
Heat oil in a pan and add in the minced garlic and the minced ginger. Make sure to have the flame of the stove on low as garlic will burn easily on high flame. Sauté the ginger and garlic for 3-4 minutes until soft. Once the ginger and garlic is soft, add in the red chilli flakes. Sauté for a minute on low flame. Add in the sugar, vinegar and the soy sauce. Cook for a minute until oil separates. Remove from heat and set aside to cool.
Heat a wok and add in a little oil. Add in the separated oil from the garlic crisp that we made earlier. Add in the finely chopped onions and cook till the onions are soft. It should take about a couple of minutes. Once the onions are soft, add in the finely chopped carrots and beans. Sauté for 5-6 minutes on a medium flame till the veggies are soft. Add in the salt and the bell peppers. Sauté for a minute. Add in the cooked rice and the garlic crisp. Mix well to combine and also to heat up the rice. Add in the butter. Add in the finely chopped spring onions. Mix well to combine. Healthy and delicious chilli garlic fried rice made with brown rice is ready. Enjoy!!
Notes
The same recipe can be made using regular basmati rice.
Protein like eggs, chicken, prawns can be added along with the veggies if preferred.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
For cooking the Rice
1 cup brown rice – quick cooking variety 1.5 liters water 1/4 teaspoon Idhayam groundnut oil
Garlic Crisp
2 tablespoon Idhayam Groundnut Oil 3 tablespoon minced garlic 3 tablespoon minced ginger 2 teaspoon red chilli flakes 1 teaspoon sugar 1 teaspoon rice vinegar / plain vinegar 2 tablespoon soy sauce
Other Ingredients
1 teaspoon Idhayam Groundnut Oil 1/2 cup onions, finely chopped 1 cup carrots, finely chopped 1 cup beans, finely chopped 1/2 teaspoon salt 1/4 cup red bell pepper, finely chopped 1.5 teaspoon unsalted butter 2 teaspoon spring onions, finely chopped
Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water. Add a little bit of oil to the water to avoid foaming up while cooking. Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice.
Heat oil in a pan and add in the minced garlic and the minced ginger. Make sure to have the flame of the stove on low as garlic will burn easily on high flame. Sauté the ginger and garlic for 3-4 minutes until soft. Once the ginger and garlic is soft, add in the red chilli flakes. Sauté for a minute on low flame. Add in the sugar, vinegar and the soy sauce. Cook for a minute until oil separates. Remove from heat and set aside to cool.
Heat a wok and add in a little oil. Add in the separated oil from the garlic crisp that we made earlier. Add in the finely chopped onions and cook till the onions are soft. It should take about a couple of minutes. Once the onions are soft, add in the finely chopped carrots and beans. Sauté for 5-6 minutes on a medium flame till the veggies are soft. Add in the salt and the bell peppers. Sauté for a minute. Add in the cooked rice and the garlic crisp. Mix well to combine and also to heat up the rice. Add in the butter. Add in the finely chopped spring onions. Mix well to combine. Healthy and delicious chilli garlic fried rice made with brown rice is ready. Enjoy!!
Notes
The same recipe can be made using regular basmati rice.
Protein like eggs, chicken, prawns can be added along with the veggies if preferred.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/chilli-garlic-fried-rice/
Recipe for poha / aval made with red rice poha. Red rice poha is a healthy option for breakfast and a favorite at home. Recipe with step by step pictures.
Poha is one of our favorite breakfasts at home. I sometimes do the dish for an early dinner too. Red rice poha is very healthy and is loaded with fiber. Its so easy to make and can be done in under 20-30 minutes. We love the addition of roasted peanuts and I always add a little bit more as one can never get enough.
Here are other recipes on the site made with aval / poha Aloo Poha Aval Upma
Here are the ingredients / tools you can buy online for making this recipe. Red rice aval Organic turmeric powder Big Peanuts Triply Stainless Steel Saucepan with Lid Lemon Juicer Here is how to do red rice poha recipe. The poha needs to be washed in water and set aside for a few minutes. The poha will absorb the water and become soft. The variety of poha differs from brand to brand. Some are very thick and some are very thin. If the red rice poha is soaked for long, it will become very soggy and turn into a thick porridge like texture.
I have used the Tata Sampann brand red rice poha. For this variety, washing the poha in running water for 10-15 seconds is enough. Just wash the poha and set aside on top of a bowl to drain. It should become soft after about five minutes. If the poha is not soft after five minutes, wash once more. For very thick variety of poha, you may want to soak the poha for a couple of minutes. I usually stick to a brand that works well and try not to change it as it will make things in the kitchen running smooth.
The soaked poha is ready. Set aside.
Heat peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this red rice poha recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the dish.
In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. The one thing I do wherever possible is to chop the curry leaves as fine as possible so everyone at the table eats it and doesn’t get discarded. Curry leaves are very rich in fiber and very good for health. By finely chopping it, no one even realizes it and its my way of sneaking healthy ingredients into the dishes I cook for my family. Add in the finely chopped onions, chopped green chillies and the salt. Sauté onions until the onions are soft.
Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Saute for a minute on low flame so the spices are well roasted in oil.
Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making red rice poha as it cooks evenly, cooks faster and roasts better.
Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok. Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making red rice poha, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.
Once the potatoes are soft, add in the drained poha and peanuts. Add in the lemon juice and coriander leaves.
Mix well. Cover the pan with the lid and cook for a minute to heat up the poha. Immediately switch off the flame. Mix well and serve hot.
Red rice poha is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try the red rice poha at home and enjoy!
MAIN INGREDIENTS FOR MAKING RED RICE POHA
- 2 cups red rice poha / aval
- 3 tablespoon peanut oil
- 1/4 cup peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoon finely minced ginger
- 2 sprigs finely chopped curry leaves
- 1/2 cup finely chopped onions
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon asafoetida
- 4 green chillies, finely chopped
- 1 cup chopped potatoes
- 1/2 cup fresh (or) frozen green peas
- 1 teaspoon sugar
- Juice of 1 Lemon
- 3 sprigs coriander leaves, finely chopped
Wash the poha in water and set aside on top of a bowl to drain. It should become soft after about five minutes.
Heat peanut oil in a pan. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool.
In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. Add in the finely chopped onions, chopped green chillies and the salt. Sauté onions until the onions are soft. Once the onions are soft, add in the turmeric powder, red chilli powder and asafoetida. Sauté for a minute on low flame so the spices are well roasted in oil.
Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making red rice poha as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. Sprinkle little water if you think the bottom of the pan is starting to scorch.
Once the potatoes are soft, add in the drained poha and peanuts. Add in the lemon juice and coriander leaves.
Mix well. Cover the pan with the lid and cook for a minute to heat up the poha. Immediately switch off the flame. Mix well and serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
