Go Back
+ servings
A white bowl filled with chilli garlic fried rice with eggs, vegetable and sliced chicken, and topped with spring onions. On the top left of the bowl is a small wooden spoon with red chilli flakes spilled around it. Below the wooden spoon are 4 cloves of garlic.
Print Recipe
5 from 1 vote

Chilli Garlic Fried Rice

This chilli garlic fried rice recipe is an Indo Chinese style recipe - an Indian twist to Chinese fried rice by adding lots of garlic and spices. Ready in less than 30 minutes, it’s an excellent option for a weeknight dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Chinese, Indian, IndoChinese, Pakistani
Servings: 3 people
Calories: 150kcal
Author: Kiran


For the eggs:

  • 1 teaspoon oil
  • 2 eggs
  • ½ teaspoon salt
  • ½ teaspoon red chilli powder

For the chilli garlic fried rice:

  • 2 teaspoons oil
  • 2 cloves garlic sliced
  • 1 tablespoon garlic paste
  • 1 teaspoon red chili flakes
  • 200 gm boneless chicken sliced
  • 2 cups assorted vegetables sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • 1 chicken cube
  • 3 cups boiled rice at least a day old (I have used Basmati rice, but you can use brown rice or whatever rice is available)
  • Spring onions for garnish (optional)


For the eggs:

  • Crack the eggs in a bowl and season with salt and red chili powder. Whisk well.
  • Heat 1 teaspoon oil in a large non stick wok or non stick frying pan and add the eggs.
  • Cook the eggs till they are slightly set from the side, then scramble with a spatula so they resemble scrambled eggs.
  • Once the eggs are completely cooked, remove and set aside.

For the chilli garlic fried rice:

  • In the same pan, add the remaining oil along with the sliced garlic. Saute the garlic till light golden and then add the garlic paste and red chilli flakes.
  • Saute for about 30 seconds - 45 seconds till the red chilli flakes release their aroma and then add the boneless chicken.
  • Cook the chicken for about 2 minutes till it changes colour from pink to white and then add the assorted vegetables.
  • Saute for a few minutes, and then add soy sauce, vinegar and chicken cube.
  • Add boiled rice (should be cold) and toss through. Taste and add salt if needed.

  • Once rice is warmed, add the scrambled egg and toss again. Top with spring onions (if available)
  • Serve hot.


Rice: The best rice for fried rice is cold, day old rice because the rice grains have dried out. In case you don’t have old rice, you can make the rice fresh, just take it out in a baking tray and let it cool down before using in the chilli garlic fried rice recipe.
Salt: Add salt right at the end after tasting the rice. This recipe uses soy sauce and chicken cube, both of which can be quite salty. So taste the fried rice in the end, and then add additional salt if needed.
Vegetables: I usually use a mix of fresh and frozen vegetables for this recipe - onions, carrots, peas, corn, and capiscum. You can pretty much any vegetable in this stir fry, just dice them all the same size so that they cook evenly.


Calories: 150kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!