Chilli coriander Fried Rice is a flavorful Indo-chinese fusion dish that combines the heat of green chilies with the freshness of coriander. It’s short to prepare, ideal for a weeknight dinner or as a party facet dish, and tastes even higher while made with leftover rice.


Ingredients:


2 cups cooked rice (preferably a day antique)


2 tbsp oil (sesame or vegetable)


1 tbsp chopped garlic


2–3 green chilies (finely chopped)


1 medium onion (sliced)


½ capsicum (optional, julienned)


1 tbsp soy sauce


1 tsp vinegar


Salt to taste


½ tsp pepper (non-compulsory)


1 cup fresh coriander leaves (finely chopped)


Spring onion veggies for garnish


Method:


Warmness oil in a wok or large pan over high heat.


Upload chopped garlic and green chilies. Sauté for 30 seconds till fragrant.


Add onions and capsicum. Stir-fry for two–3 mins till barely tender however still crisp.


Pour in soy sauce and vinegar. Blend properly.


Upload the cooked rice and toss lightly to coat the grains evenly.


Season with salt and pepper. Stir-fry for some other 2–three minutes.


Flip off the heat and blend in chopped coriander leaves generously.


Garnish with spring onion vegetables and serve warm.


This colourful rice dish has the perfect balance of spice and freshness. You could experience it as a standalone meal or pair it with chilli paneer or vegetable manchurian for a whole Indo-chinese language revel in.

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Kokila Chokkanathan

11/07/2025 05:19 PM