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Chili Oil Rice

Chili Oil Reis Chili Oil Rice

There are dishes that you often come across on social media, but you just can’t bring yourself to try. With this dish we really have to say we missed something! Because the “Chili Oil” trend is absolutely worth a try. – At least if you ask us!

The seasoning is just perfect and the sauce is so easy and quick to prepare that you can hardly believe it. That’s why we celebrate the recipe for this Chili Oil Rice especially on days when hunger pangs meet little time.
If you have leftover rice from the day before, you can really enjoy the dish in no time. That works great too. In this case, simply heat everything up again quickly in a coated pan after mixing with the sauce. You can enrich the whole thing with vegetables of your choice to integrate even more good nutrients into your meal. The sesame as a topping also brings some good nutritional values. But you can add nuts and seeds of your choice as well.

If you don’t have any smoked chilli flakes at hand, you can also replace them with non-smoked chilli flakes in your Chili Oil Rice. So you don’t have to buy any extra for this dish. -Although we are almost sure that you will use them more often.

Depending on where you live, you may not be able to get hold of Asian rice vinegar. In this case, however, simple white balsamic vinegar will also work perfectly. Your chilli oil rice will also taste great with it!

Are you in the mood for Asian delicacies now?
How about a Chinese cucumber salad which could also be served together with the Chili Oil Rice or a Sweet and sour with crispy tofu?

Chili Oil Rice

Cook Time15 minutes
Course: Hauptgericht
Servings: 2 servings
Author: Malgosia


  • 160 grams of rice
  • 2 cloves of garlic
  • 2 spring onions
  • 2 tsp smoked chili flakes
  • 2 tbsp neutral oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame


  • Set up the rice according to the pack instructions.
  • Peel the garlic cloves, grate finely and cut the spring onions into thin rings.
  • Place in a bowl with the chili flakes.
  • Heat the oil in a pot. Check with a wooden skewer if it is already hot enough. If small bubbles form on the chopstick when you hold it in the oil, pour the oil into the bowl directly over the garlic, chili and scallions.
  • Add the soy sauce and rice vinegar and stir briefly.
  • Add the cooked rice to the sauce and mix well. Top with sesame and if you still have small leftover vegetables, they go perfectly with it!

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