Chili Garlic Fried Rice | SWAD Garlic Sauce Stir-Fry | Vegan Indo-Chinese Dinner Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + vinegar

Tamari is gluten-free and has a similar flavor profile.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while canola is often less expensive.

spring onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor while regular onions are more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor.

Make a paste by blending 4-5 soaked red chilies with 4-5 garlic cloves. Set aside.

In a pan, heat 2 tablespoons of oil. Add 3–4 chopped garlic cloves and sauté until they turn light golden brown.

Add the white parts of the green onions and continue sautéing until golden brown.

Add 1/2 cup green bell pepper, 1/4 cup red bell pepper, 3/4 cup peas, and 1/4 cup corn. Sauté for 2–3 minutes.

Add the chili-garlic paste prepared earlier. Mix well to combine.

Add 2 cups of cooked rice and stir everything together until evenly mixed.

Add 1 tsp vinegar, 1 Tbsp soy sauce, SWAD 1 1/2 tsp chili garlic sauce, and 1/2 tsp white pepper powder. Mix well to coat the rice.

Add the green parts of the green onions and give it a final stir.

Serve hot and enjoy!

Cooking Techniques

Spice Level:

Dietary

Allergens