Chilli Coriander Fried Rice
by Tarla Dalal
Added to 886 cookbooks
This recipe has been viewed 121556 times
Quick and easy, delightfully oriental, this Chilli Coriander Fried Rice is something you can prepare anytime, any day as it makes use of the most common ingredients in your kitchen.
It does not even involve chopping of veggies, making it perfect for those days when you get caught in a traffic jam on your way home.
With pungent hints of soya sauce and garlic, fresh tints of coriander and fiery shades of red chillies, this one will send a tingle down your taste buds!
Serve with Broccoli and Paneer in Lemon Coriander Sauce .
- Heat the oil in a broad non-stick pan, add the garlic and red chillies and sauté on a high flame for a few seconds.
- Add the chinese rice, soya sauce, coriander and salt, mix well and cook on a high flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Chilli Coriander Fried Rice Video by Tarla Dalal
Chilli Coriander Fried Rice recipe with step by step photos
Like chilli coriander fried rice | veg chilli coriander rice | Chinese chilli coriander fried rice | then see our collection of Chinese veg rice recipes and some recipes we love.
What is chilli coriander fried rice made off? chilli coriander fried rice is made from easily available ingredients in India like 1 tbsp finely chopped fresh red chillies, 1/2 cup finely chopped coriander (dhania), 3 1/2 cups cooked chinese rice (chawal) or long grained rice, 1 tbsp oil, 1 tbsp finely chopped garlic (lehsun), 1 tsp soy sauce and salt to taste.
To cook the Chinese long-grained rice (or basmati rice), wash 1 cup of long-grained rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
Transfer in a deep bowl and soak in enough water for 30 minutes.
Drain with the help of a strainer and keep aside.
Boil 4 cups of water in a deep non-stick pan.
Furthermore, add 1 tbsp of oil and mix well.
Add the rice to the boiling water and mix well.
Cook on a medium flame for 8 to 10 minutes or till the rice is 85% cooked, while stirring occasionally.
Strain it using a strainer and let the water drain out. This will give you around 3 cups after cooking. Do not overcook the rice or else they will turn soft and mushy.
Pour some cold water on the rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
Add the remaining 1 tbsp of oil. This helps in preventing the rice from sticking together.
Toss the rice in it. Ensure each grain is coated well with oil.
Spread the cooked Chinese Rice on a flat surface or a big plate and allow it to cool for 1 to 2 hours.
Cover the Chinese Rice with another plate so, the grains don’t dry out. Use as required.
Heat the oil in a broad non-stick pan. Make sure the oil is hot.
Add 1 tbsp finely chopped garlic (lehsun).
Add 1 tbsp finely chopped fresh red chillies. If you want you can also use the green chillies.
Sauté on a high flame for a few seconds.
Add 3 1/2 cups cooked chinese rice (chawal) or long grained basmati rice. See above details of step by step cooking of long grained rice. Each grain is nice and separate.
Add 1 tsp soy sauce.
Add 1/2 cup finely chopped coriander (dhania).
Add salt to taste.
Cook chilli coriander fried rice | veg chilli coriander rice | Chinese chilli coriander fried rice | on a high flame for 1 to 2 minutes, while stirring occasionally.
Serve chilli coriander fried rice | veg chilli coriander rice | Chinese chilli coriander fried rice | hot with vegetable manchurian.
Nutrient values per serving
|Vitamin A||320 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1 mg|
|Vitamin C||4 mg|
|Folic Acid||4 mcg|
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