Hot Garlic Fried Rice
Elevate your weeknight dinner with this fiery and aromatic Hot Garlic Fried Rice! Perfect for spice lovers, this vibrant dish combines fluffy, day-old rice with the bold flavors of garlic, red chili, and a medley of crisp, colorful vegetables. A sizzling wok transforms simple ingredients into a restaurant-worthy meal in just 25 minutes, with optional scrambled eggs for added protein. Drizzled with soy sauce and an optional kick of chili sauce, this recipe balances savory, smoky, and spicy notes in every bite. Serve it as a flavorful side dish or a satisfying one-pan meal, garnished with fresh green onions for a burst of brightness. Whether you're craving bold Chinese takeout flavors or looking for a quick, crowd-pleasing recipe, Hot Garlic Fried Rice is your go-to solution!
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Recipe Information
Ingredients
- 3 cups Cooked rice (preferably day-old)
- 8 cloves Garlic, finely minced
- 2 pieces Red chili, finely chopped
- 4 stalks Green onions, finely chopped (white and green parts separated)
- 3 tablespoons Soy sauce
- 1 tablespoon Chili sauce (optional, for extra spice)
- 2 tablespoons Vegetable oil or sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Mixed vegetables (carrots, peas, bell peppers, etc.), finely chopped
- 2 pieces Eggs, lightly beaten (optional)
Instructions
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil or sesame oil.
If using eggs, pour the beaten eggs into the pan and scramble them quickly until just cooked. Remove and set aside.
Add another tablespoon of oil to the pan. Toss in the minced garlic and chopped red chilies, stirring constantly for 20-30 seconds until fragrant but not browned.
Add the white parts of the green onions and mixed vegetables to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Increase the heat to high and add the cooked rice to the pan. Break up any clumps using a spatula or wooden spoon.
Drizzle the soy sauce and chili sauce (if using) over the rice. Sprinkle in the salt and black pepper. Toss everything together so that the rice is evenly coated with the sauces.
If using scrambled eggs, return them to the pan and mix gently to combine.
Turn off the heat and stir in the green parts of the green onions for a fresh burst of flavor.
Serve hot as a side dish or main course, garnished with additional chilies or green onions if desired.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 15.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
