Ingredients:
-
300 g cooked long‑grain rice
-
2 tbsp neutral cooking oil (e.g., sunflower or vegetable oil)
-
4 cloves garlic, finely chopped
-
1 thumb‑sized piece of ginger, minced
-
1 small onion, finely diced
-
½ red pepper, diced
-
100 g cooked chicken (optional, for non‑vegan version), diced
-
2 tbsp soy sauce
-
1 tbsp dark soy sauce or oyster sauce (if non‑vegan)
-
2 tsp rice vinegar
-
1 tbsp sugar
-
1–2 tbsp non‑vegan Sri Lankan‑style chilli paste (adjust to your heat preference)
-
Salt and freshly ground black pepper, to taste
-
2 spring onions, sliced, for garnish
Step‑by‑Step Instructions:
-
Heat the pan.
Warm the oil in a large wok or frying pan over medium heat. Add the chopped garlic, and minced ginger. Sauté for about 1 minute until fragrant - take care not to let the garlic burn. -
Add the onion, pepper and chicken.
Increase heat to medium‑high. Add the diced onion, red pepper and cooked chicken (if using). Stir‑fry for 2‑3 minutes until the vegetables soften slightly and the chicken is warmed through. -
Incorporate the chilli paste and sauces.
Stir in your Sri Lankan‑style chilli paste so it coats the ingredients. Then pour in the soy sauces, rice vinegar and sugar. Mix thoroughly until everything is evenly coated and the sugar dissolves. -
Add the rice.
Add the cooked rice to the pan. Increase heat to high and toss well, ensuring every grain picks up the sauce and ingredients. Fry for about 2‑3 minutes, stirring constantly so the rice is heated through evenly. -
Season and finish.
Taste and adjust with salt, pepper or extra chilli paste if you’d like more heat. Turn off the heat and stir in the sliced spring onions. -
Serve.
Transfer to a serving dish and enjoy immediately while hot and flavoursome.
Notes & Tips:
-
For a vegetarian version, simply omit the chicken and optionally add tofu or extra mixed vegetables.
-
Serve with sides like a fried egg, extra spring onions or a simple cucumber salad to balance the spice