Ingredients:
- 2 cups cooked and cooled rice (preferably a day old)
- 2 tablespoons homemade hot chili oil (with flakes)
- 1 tablespoon regular cooking oil (optional)
- 4-5 garlic cloves, finely chopped
- 1 small onion, chopped
- 1/2 cup finely chopped mixed vegetables (carrot, capsicum, beans, etc.)
- 2 green chilies, slit (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- Salt to taste
- Spring onions or coriander for garnish
Instructions:
- Prep: Make sure the rice is cold and separated (not sticky). This helps in getting a nice fried texture.
- Heat oil: In a wok or pan, heat regular oil (if using) and 1.5 tablespoons of chili oil. Reserve the rest for finishing.
- Sauté aromatics: Add garlic and green chilies. Sauté for a few seconds until fragrant. Add onions and sauté until translucent.
- Add veggies: Toss in the chopped vegetables. Stir-fry on high heat for 2–3 minutes till they are slightly tender but still crisp.
- Season: Add soy sauce, vinegar, and salt. Mix well.
- Rice in: Add the rice and toss everything together. Stir-fry for another 2–3 minutes to combine all the flavors.
- Finish: Drizzle the remaining chili oil on top and mix again.
- Garnish: Sprinkle chopped spring onions or fresh coriander.
Serving suggestion:
Serve hot with a side of crispy fried egg or sautéed paneer cubes. Great for lunch, dinner, or a spicy weekend treat.