Chilli coriander fried rice is a flavorful fusion dish that mixes the zesty heat of green chilies with the fresh aroma of clean coriander. It is brief to put together and makes an ideal one-bowl meal or a side dish with Indo-chinese gravies.
📝 components:
2 cups cooked rice (preferably an afternoon vintage, cooled)
2 tbsp oil (sesame or vegetable)
1 tbsp garlic (finely chopped)
2–three green chilies (finely chopped, alter to spice level)
½ onion (sliced or chopped)
½ capsicum (chopped, elective)
½ cup spring onion veggies (for garnish)
1 tbsp soy sauce
1 tsp vinegar (elective)
Salt to taste
Fresh coriander leaves (1 cup, finely chopped)
👨🍳 commands:
Warmth oil in a wok or huge pan on excessive flame.
Upload chopped garlic and green chilies. Sauté for 30 seconds till aromatic.
Add onions (and capsicum, if the usage of). Stir-fry for two–three mins on high warmness until barely tender.
Upload soy sauce and vinegar. Blend properly.
Upload cooked rice. Toss the whole thing collectively gently to keep away from breaking the rice grains.
Sprinkle salt to taste. Stir-fry for 2–3 minutes until heated thru.
Flip off the warmth. Mix in freshly chopped coriander and spring onion greens.
Serve warm with chilli paneer, manchurian, or devour it as-is!
✅ recommendations:
Use long-grain or basmati rice for fine texture.
Modify chilies based for your spice tolerance.
You can add peas, carrots, or tofu for additonal nutrients.
This chilli coriander fried rice is formidable, aromatic, and full of taste in every chunk!
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