Chilli Coriander Fried Rice
by Tarla Dalal

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 .

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Chilli Coriander Fried Rice recipe - How to make Chilli Coriander Fried Rice

1 tbsp finely chopped fresh red chillies
1/2 cup finely chopped coriander (dhania)
3 1/2 cups cooked chinese rice (chawal)
1 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp soy sauce
salt to taste

Method

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.

Nutrient values per serving

Energy	287 cal
Protein	3.5 g
Carbohydrates	39.4 g
Fiber	2.2 g
Fat	12.8 g
Cholesterol	0 mg
Vitamin A	320 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	1 mg
Vitamin C	4 mg
Folic Acid	4 mcg
Calcium	10.5 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	1.7 mg
Potassium	7.7 mg
Zinc	0.7 mg

Chilli Coriander Fried Rice Video by Tarla Dalal

Chilli Coriander Fried Rice recipe with step by step photos

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What is chilli coriander fried rice made off?

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.

Making long grained rice or cooked Chinese rice

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.
Add salt.
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.

Making chilli coriander fried rice

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.
Mix well.

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.

Madhu

on 10 Feb 21 01:11 AM

Good taste. Maybe 2 tbsp oil is better to prevent rice from sticking

Tarla Dalal

10 Feb 21 03:40 PM

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Foodie #639333

on 29 Aug 15 11:04 AM

Love this recipe. It is tasty, quickly prepared, and very good use of left over rice

31 Aug 15 12:37 PM

Thanks. We would love to hear from you as you test other recipes. You feedback is valuable.

Foodie #617108

on 16 Nov 14 10:56 PM

awesome recipe.. mild in taste good to enjoy.. my family liked it a lott.. thank you tarla ji

loves cooking

on 25 Jul 14 11:38 AM

I loved this rice recipe. Its yummmy. Very easy and quick to make. Unusual chinese recipe.

sweta y shroff

on 22 Jul 14 09:25 PM

Love this recipe.

Mahesh Kumar

on 14 Jun 12 10:14 PM

Good stuff

LOPA SHAH

on 05 Oct 11 01:11 PM

Wow it's too yummy and tasty rice recipe with very very simple and easy method.Everyone at home liked it.I prepared this rice with fresh red chili instead of green chili,the colour looked very nice with red chili.