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Dried Chili Fried Rice

picy and smoky dried chili fried rice with tender beef and fragrant red oil. Pulsed dried chilies and garlic create bold heat that coats every grain of rice in minutes
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 | Wok |
  • 1 | Spatula |
  • 1 | Chopper or food processor |
  • 1 | Knife |
  • 1 | cutting board |

Ingredients
  

  • 15 | | dried red chilies |
  • 6 | | garlic cloves |
  • 3 | | shallots | sliced
  • 4 | tbsp | cooking oil |
  • 300 | g | sliced beef |
  • 3 | cups | cooked white rice | day-old preferred
  • 3 | | green onions | cut into segments
  • 1 | tsp | salt |
  • 0.5 | tsp | sugar |

Instructions
 

  • Pulse dried chilies and garlic in a chopper until a coarse paste forms.
  • Heat oil in a wok over medium-high heat until shimmering.
  • Add sliced shallots and fry until softened and lightly golden.
  • Stir in chili-garlic paste and cook until oil turns red and separates.
  • Add sliced beef and toss until coated and just cooked through.
  • Add cooked rice, breaking up any clumps, and toss to coat evenly.
  • Season with salt and sugar, then toss well.
  • Top with green onion segments, give a final toss, and serve immediately.
  • Tip: Day-old rice absorbs the red oil best and stays separate.
  • Tip: Fry the chili paste until the oil is fully red for maximum flavor.

Notes

Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a hot wok with a little oil for best texture.
Remove chili seeds before pulsing for milder heat.
Use leftover rice for the best non-sticky result.