Chilli Garlic Fried Rice Recipe | Veg Fried Rice Schezwan Chutney | चिली गार्लिक राइस | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 541.1K views Oct 21, 2021

In this video, I am going to show you how to make स्ट्रीट स्टाइल शेज़वान फ्राइड राइस along with spicy schezwan chutney that can be made in minutes and used for a long time. Try jarur kijiye ga! Check out other interesting #streetstyle recipes by Chef Kunal Kapur here: 📌 Restaurant - Style Veg Fried Rice | वेज फ़्राइड राइस: https://youtu.be/hoZccEa0Pqo

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR SCHEZWAN CHUTNEY

Dry Red Chilli (thick) - 20 nos
Water - 2cups
Onion (medium, roughly cut) – ½ no
Garlic cloves - 5nos
Ginger (roughly chopped) - 1 ½ tbsp
Oil - ¼ cup

FOR TEMPERING

Oil - 4tbsp
Ginger chopped - 1½ tbsp
Garlic chopped - 1½ tbsp
Light soya sauce - 3tbsp
Pepper powder or Schezwan Pepper powder - 2tsp
Sugar - 1tsp
Vinegar - 3 tbsp
Salt - to taste
Tomato Ketchup - ¾ cup
Water - 1cup

FOR FRIED RICE

Oil - 3tbsp
Garlic chopped - 2tsp
Ginger chopped - 2 tsp
Onion chopped - ¼ cup
Cabbage chopped - ¼ cup
Beans chopped - ¼ cup
Capsicum chopped - ¼ cup
Carrots chopped - ¼ cup
Boiled rice - 4cups
Light soya sauce - 3tbsp
Pepper powder - a pinch
Salt - to taste
Schezwan sauce - 4tbsp
Vinegar - 1tbsp
Spring onions chopped - a handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Chilli Garlic Fried Rice Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.