Try making this easy Chili Oil Fried Rice recipe for a quick breakfast or lunch meal packed with umami flavor and a kick of spice! If you have leftover rice at home, this vegan fried rice recipe is a great and healthy option!
Love rice? Try my Tofu Adobo Rice, Garlic Fried Rice or my favorite Vegan Chicken Rice Soup.
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What is Chili Oil Fried Rice?
This Chili Oil Fried Rice recipe is a tasty, easy-to-make breakfast recipe that you can use to squeeze the most flavor out of the chili peppers in your kitchen. It is a delicious variation of the traditional Filipino Fried Garlic Rice or Sinangag.
The chili oil deliciously adds aroma and spice to this fried rice and is a great option for a quick and easy breakfast that can be done in just under 20 minutes.
You can enjoy this dish with your favorite viand. If you love spicy dishes, make sure to try this chili oil fried rice recipe. Keep reading for the super easy cooking steps with a recipe card. Enjoy!
Health Benefits of Chili
- Aids hair growth.
- Improves skin health.
- Enhances bone health.
- Promotes cardiovascular health.
- Boosts the body's immunity and muscle mass.
Top Tips
It's best to use day-old rice rather than freshly cooked rice since it has a firmer texture and can stand the high heat of the wok or pan. Long-grain white rice or brown rice can do for this recipe.
Substitutions
- Day-Old Brown Rice:
- Fresh Brown Rice: Cook and cool before using.
- White Rice: For a different texture and flavor.
- Chinese Chili Oil with Flakes:
- Sriracha or Hot Sauce: For a spicy kick, though the flavor will differ.
- Homemade Chili Oil: Mix vegetable oil with chili flakes and other spices.
- Vegetable Oil:
- Canola Oil: A neutral oil with a high smoke point.
- Sesame Oil: For added flavor (use sparingly).
- Red Bell Pepper:
- Yellow or Orange Bell Pepper: For similar sweetness and color.
- Poblano or Anaheim Peppers: For a different but mild flavor.
- Canned Sweetcorn Kernels:
- Frozen Sweetcorn: Thaw before use.
- Fresh Corn: Cook and cut off the cob.
- Mushrooms:
- Shitake or Cremini Mushrooms: For a richer flavor.
- Button Mushrooms: A milder option.
- Garlic Powder:
- Minced Fresh Garlic: For a more intense flavor.
- Garlic Salt: Use less salt in the recipe if substituting.
- Salt:
- Soy Sauce: Adds saltiness and umami flavor.
- Sea Salt: For a different salt profile.
- Ground Black Pepper:
- White Pepper: For a milder heat.
- Red Pepper Flakes: For added heat and color.
- Spring Onions (Scallions) or Green Onions:
- Chives: For a milder onion flavor.
- Leeks: For a sweeter, more subtle onion taste.
Variations
- Protein: Add an 1 large egg for added protein
- Vegetables: Add diced carrots and sliced cabbage, and garnish with sesame seeds for extra vegetables and flavor.
- Sweet and Spicy Fried Rice
- Ingredients: Mix in a bit of honey or brown sugar with the chili oil.
- Flavors: Add bell peppers and a splash of balsamic vinegar for balance.
Storage
- Store chili fried rice in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat thoroughly in a skillet or microwave, ensuring it's heated evenly.
Ingredients
Listed below are all the ingredients you will need:
- day-old brown rice
- Chinese chili oil with flakes
- vegetable oil
- red bell pepper
- canned sweetcorn kernels
- mushrooms
- garlic powder
- salt
- ground black pepper
- spring onions or green onions
Instructions
Mix chili oil and the day-old rice together in a mixing bowl; set aside.
Add oil to a heated wok and saute bell peppers, sweetcorn kernels, and mushrooms for 2 minutes on medium high heat:
Toss the rice mixture and continue tossing and mixing for another 6 minutes. Sprinkle garlic powder, salt, and ground black pepper. Sprinkle with chopped spring onions and serve immediately:
Enjoy the spicy and savory taste of this delicious fried rice!
Frequently Asked Questions
Chili Oil Fried Rice
Ingredients
- 2½ cups day-old brown rice
- 2 tablespoons Chinese chili oil with flakes
- 1 tablespoon vegetable oil
- 1 red bell pepper finely diced
- ½ cup canned sweetcorn kernels drained
- ½ cup mushrooms sliced
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon spring onions chopped
Instructions
- Mix the day-old rice and chili oil together in a mixing bowl; set aside.
- Add oil to a heated wok and saute bell peppers, sweetcorn kernels, and mushrooms for 2 minutes on medium high heat.
- Toss the rice mixture and continue tossing and mixing for another 6 minutes.
- Sprinkle garlic powder, salt, and ground black pepper.
- Sprinkle with chopped spring onions and serve immediately.
Notes
Watch The Recipe Video!
Jackie says
Can I use brown rice instead of white rice?