Chili Oil Fried Rice
Here's a quick and easy fried rice recipe with a spicy kick from the chili oil. It's simple to make, healthy, and packed with flavor!
Servings: 2
Calories: 92kcal
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 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
You can use a variety of mushrooms, from button, and white mushrooms, to shiitake mushrooms.
Always use day-old rice rather than freshly cooked rice since it has a firmer texture and can stand the high heat of the wok.
You may add a teaspoon of red chili flakes if you want the spiciness sings on.
Nutrition
Serving: 2g | Calories: 92kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 587mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1894IU | Vitamin C: 77mg | Calcium: 11mg | Iron: 1mg
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