Chili Lime Vegetable Fried Rice (Printable)
Vibrant fried rice with fresh vegetables, tangy lime, spicy chili, and bright cilantro.
# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine rice, preferably day-old
→ Vegetables
02 - 1 cup diced red bell pepper
03 - 1 cup diced carrots
04 - 1 cup fresh or frozen peas
05 - ½ cup diced red onion
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced
→ Sauce & Seasonings
08 - 2 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon fresh lime juice, plus extra wedges for serving
10 - 1 teaspoon lime zest
11 - 1-2 teaspoons chili paste or sriracha, adjusted to taste
12 - 1 tablespoon vegetable oil
13 - ½ teaspoon salt, adjusted to taste
14 - ¼ teaspoon black pepper
→ Garnish
15 - ½ cup fresh cilantro leaves, chopped
16 - Lime wedges for serving
# How-To Steps:
01 - Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add the diced red onion and carrots to the hot oil. Sauté for 2 to 3 minutes until slightly softened and fragrant.
03 - Stir in the minced garlic and diced red bell pepper. Cook for 2 more minutes until the pepper begins to soften and the garlic is aromatic.
04 - Add the peas and cook for 1 minute until heated through and vibrant in color.
05 - Push the vegetables to one side of the pan. Add the cooked jasmine rice to the empty side, breaking up any clumps with a spatula.
06 - Drizzle the soy sauce, lime juice, lime zest, chili paste, salt, and black pepper over the rice. Stir everything together thoroughly, combining the rice with the vegetables.
07 - Cook for 3 to 4 minutes, stirring frequently, until the rice is hot, lightly crisped, and evenly coated with the sauce.
08 - Remove the pan from heat. Fold in the sliced green onions and chopped cilantro, tossing gently to distribute.
09 - Serve immediately, garnished with extra cilantro and lime wedges on the side.
# Expert Advice:
01 -
- The lime and chili combination is the kind of flavor that makes you close your eyes and go quiet for a second.
- It comes together in the time it takes to set the table and pour drinks, which means it has permanently entered my weeknight rotation.
02 -
- If your rice is wet and freshly cooked, spread it on a baking sheet and refrigerate uncovered for at least an hour, otherwise you will end up with a starchy clump instead of fried rice.
- The biggest flavor difference comes from adding the lime zest alongside the juice, because the oils in the peel give a floral brightness that juice alone completely misses.
03 -
- Use your biggest pan, not your prettiest one, because overcrowded rice steams instead of fries and you will never get those crispy bits that make this dish worth making.
- Toast the rice in the hot oil for thirty seconds before adding any sauce, because that brief moment of dry heat creates a thin crust on each grain that holds up to the liquid seasonings.