Street Food Style Chili Garlic Fried Rice

gluten-free street food style fried rice

My husband Karthik and I are just a tad bit obsessed with fried rice. It’s our go-to order at any Asian restaurant (of course first verifying if it can be made gluten-free) and is something we make often at home.

We love cooking fried rice together and are always on the hunt for new variations and flavors. Though a simple dish at its core, fried rice can be surprisingly versatile by altering the vegetables, types of rice and sauces used.

My husband claims that the taste of today’s dish is very reminiscent of the street food fried rice available in India, hence the name of the recipe.

gluten-free street food style fried rice

The sauce used to flavor the rice is inspired by Indian-Chinese cooking, also known as “hakka cuisine”. You might notice a blend of Indian and Chinese flavors, particularly in the use of cumin seeds, vinegar and red chilies.

TIPS AND TRICKS

  • Anytime you are making fried rice, make sure the cooked rice if cool before adding to the stir-fry. This ensures that each grain of rice stays separate and prevents the dish from becoming mushy
  • Use vegetable oil when stir frying-vegetable oil can hold up to the high heat required for stir-frying
  • Add the rice in batches-if you try to add all of your rice to the wok at once it can be very hard to mix evenly, difficult to handle and very messy!
So much garlic and chili!? Are you crazy!?

You may be slightly alarmed by the number of red chilies and cloves of garlic this recipe calls for. Do not worry! I  guarantee you that the flavor of the rice is subtle and that neither the garlic nor chilies are overpowering. Because the chilies are de-seeded in the beginning they lose their heat and instead simply infuse the dish with their rich flavor. Similarly the cooked garlic adds a mellow, sweet flavor to the rice without screaming “garlic” in every bite.

Recipe

Note-the sauce used to flavor the rice is inspired by and adapted from a recipe for Schezwan sauce at the Indian food blog Tasty Indian Recipes. 

Make Ahead: This recipe can be partially made ahead: prepare the sauce and cook the rice and refrigerate. The rest of the recipe can be thrown together in 10-15 min with the rice and sauce  ready made.

Street Food Style Chili Garlic Fried Rice
 
Prep time
Cook time
Total time
 
Indulge in the mouthwatering flavors of street food from the comfort of your home! The subtle sweetness of garlic and richness of dried chilies add amazing depth to this vegetarian, Indo-Chinese fried rice.
Author:
Recipe type: Main
Cuisine: Asian
Serves: 6
Ingredients
  • 2 cups of white rice, cooked and cooled
  • 2 medium carrots, diced
  • 1 green pepper, diced
  • 1 cup green beans chopped
For the Sauce
  • 10-15 dried red chilies (de-seeded optional)
  • 1 small onion, finely chopped
  • ½ tsp cumin seeds
  • 1 star aniseed
  • 10-12 cloves of garlic
  • 2 inches of finely chopped ginger
  • 1 TBS vinegar, such as rice vinegar
  • 2 TBS gluten-free soy sauce
  • ½ tsp sugar (brown preferred)
  • ½ tsp pepper powder
  • drizzle or sriracha sauce (optional)
  • water
  • oil
  • salt to taste
  • green onions diced (optional)
Instructions
  1. Cook the rice and cool immediately (or use leftover rice stored in fridge). For quick cooling, spread the hot rice on a cookie sheet and place in the freezer while you prepare the sauce
Make the sauce
  1. First de-seed the red chilies if desired (I normally keep seeds in about 4 chilies). Soak the chilies in a bowl of hot water for 15 min to soften. Place the chilies, garlic cloves and about 4 TBS of the chili water (from the bowl) in a blender and mix until you reach a smooth paste consistency. Keep aside.
  2. Heat a small drizzle of oil in a small skillet over medium heat. When hot, add the cumin seeds and star aniseed and sauté for a few seconds
  3. Add the ginger and sauté for another few seconds, then add the onion and sauté until soft and translucent
  4. Add the ground chili/garlic paste to the skillet and sauté on medium-low heat for about 1-2 min. You should start to see some oil separate on the sides
  5. Add the sugar, pepper, vinegar, soy sauce and sriracha sauce and mix well. Cook on medium-low for 5 min
Make the Fried Rice
  1. In a large wok or pan add vegetable oil so that a thin layer is lining the bottom of the pan. Heat the oil on high heat and swirl so that it covers the entire surface of the wok. Add the chopped vegetables and stir-fry until cooked but still crispy-about 5 min
  2. Add the schezwan sauce and stir-fry with the vegetables for about 2 min
  3. Slowly add the rice in 2 batches to the wok, stirring gently so as not to break the rice but mixing well so that all of the rice mixes with the sauce. As you add the rice, also add in salt to taste
  4. Serve topped with green onions and enjoy!
Notes
* Do not skip the step of cooling the cooked rice-this keeps the fried rice from becoming mushy

* If you prefer other vegetables you can customize to your taste!

*The sauce can be made ahead and stored in the fridge for up to 2 weeks

 

Steps:

1. Cook the rice and cool immediately (or use leftover rice stored in fridge). For quick cooling, spread the hot rice on a cookie sheet and place in the freezer while you prepare the sauce

cooling rice
If not the freezer, I put my rice outside on a freezing winter day-it cools down in minutes!

Make the sauce
1.First de-seed the red chilies if desired (I normally keep seeds in about 4 chilies). Soak the chilies in a bowl of hot water for 15 min to soften. Place the chilies, garlic cloves and about 4 TBS of the chili water (from the bowl) in a blender and mix until you reach a smooth paste consistency. Keep aside.

deseeding chilies       chili garlic sauce
2.Heat a small drizzle of oil in a small skillet over medium heat. When hot, add the cumin seeds and star aniseed and sauté for a few seconds

making fried rice
Note my star aniseed had broken into pieces-normally it will look like one star/flower

3.Add the ginger and sauté for another few seconds, then add the onion and sauté until soft and translucent

making fried rice
4. Add the ground chili/garlic paste to the skillet and sauté on medium-low heat for about 1-2 min. You should start to see some oil separate on the sides

making fried rice
5. Add the sugar, pepper, vinegar, soy sauce and sriracha sauce and mix well. Cook on medium-low for 5 min

making fried rice  making fried rice
Make the Fried Rice
1.In a large wok or pan add vegetable oil so that a thin layer is lining the bottom of the pan. Heat the oil on high heat and swirl so that it covers the entire surface of the wok. Add the chopped vegetables and stir-fry until cooked but still crispy-about 5 min

making fried rice
2.Add the sauce and stir-fry with the vegetables for about 2 min

making fried rice
3.Slowly add the rice in 2 batches to the wok, stirring gently so as not to break the rice but mixing well so that all of the rice mixes with the sauce. As you add the rice, also add in salt to taste

making fried rice    making fried rice
Serve topped with green onions and enjoy!

gluten-free fried rice

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