Saturday, February 7, 2015



The other day I found I had some cooked rice and was looking for a recipe which I could use. I wanted something quite different from the usual dishes I make using cooked rice such as Nellikayi Chitranna and Mint Pulao.

I then came across this recipe for Spring Onion & Chilli Fried Rice  in Gayathri's delightful blog Spices Galore which I have adapted to suit my requirements. I used the Chinese garlic as it has nice big cloves and used green chillies in place of the red chilli flakes.

It's important that the cooked rice is not mushy. The grains of the cooked rice should stay separate.

This was enjoyed by my family when it was served with Hakka Mushrooms.


  • Cooked Rice, 4 cups
  • Chinese Garlic, 6 cloves
  • Spring Onions, 1/3 cup
  • Green Chillies, 1-2
  • Soy Sauce, 1 tsp
  • Salt, to taste
  • Pepper, to taste
  • Oil, 1 and 1/2 tbsp
  • Vinegar, 2-3 tsp
  • Spring Onion Greens, for garnishing


Finely mince the Chinese garlic. Keep aside
Chop the spring onions and separate the whites and the greens. Keep aside.
Finely chop the green chillies. Keep aside.
In a kadhai, add oil and when it is heated add the minced garlic
Saute the garlic till it gets dark taking care not to burn it
Add the salt, finely chopped green chillies, pepper, soy sauce, and the whites of the spring onions
Mix thoroughly and saute for 1-2 minutes
Now add the cooked rice and mix well
Cook on low flame for a few minutes
Lastly, add the vinegar and mix well
Serve hot, garnished with the chopped greens of the spring onions.

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