Chilli Rice Recipe Veg: Easy and Delicious Veggie Delight

If you’re craving a vibrant and flavorful dish that is both wholesome and satisfying, this Chilli Rice Recipe Veg is the perfect choice. Packed with colorful vegetables, aromatic spices, and a touch of heat, this recipe brings together the best of textures and tastes in a single bowl.

Whether you’re a busy professional looking for a quick yet nutritious meal or a family wanting to enjoy a delicious vegetarian dinner, this chilli rice is sure to impress. It’s easy to prepare, uses simple ingredients, and can be adjusted to suit your preferred spice level.

Plus, it’s an excellent way to sneak more veggies into your diet without compromising on flavor.

Not only is this dish comforting and hearty, but it also offers a wonderful balance of protein, fiber, and vitamins, making it a well-rounded meal. So, grab your wok or skillet, and let’s dive into creating this delightful chilli rice that will quickly become a staple in your weekly meal plan.

Why You’ll Love This Recipe

This vegetarian chilli rice is a fantastic fusion of spicy, tangy, and savory flavors that come together beautifully. Here’s why it stands out:

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• Nutritious: Loaded with fresh vegetables and plant-based protein from tofu or paneer.
• Customizable: Adjust the heat and veggies according to what you have on hand.
• One-pan meal: Minimal cleanup and maximum flavor.
• Perfect for leftovers: Flavors deepen overnight, making it an excellent next-day lunch option.

Ingredients

• 1 ½ cups cooked basmati rice (preferably a day old for better texture)
• 1 cup mixed vegetables (carrots, bell peppers, beans, corn, finely chopped)
• 100g firm tofu or paneer, cubed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, chopped (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tsp red chili sauce (optional for extra heat)
• ½ tsp black pepper powder
• 1 tsp chili flakes
• 2 tbsp oil (vegetable or sesame oil preferred)
• Salt, to taste
• 2 spring onions, chopped (for garnish)
• Fresh coriander leaves, chopped (for garnish)

Equipment

• Large wok or deep skillet
• Cooking spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Small bowl for mixing sauces

Instructions

1. Prepare your ingredients: Chop all vegetables finely and cube the tofu or paneer. Make sure your rice is cooked and cooled, ideally refrigerated from the previous day for the best texture.
2. Heat oil: Place your wok or skillet on medium-high heat and add 2 tablespoons of oil. Once hot, add the minced garlic, grated ginger, and chopped green chilies. Sauté for about 1 minute until fragrant.
3. Add onions: Toss in the chopped onions and sauté until they turn translucent and slightly golden, about 3-4 minutes.
4. Cook vegetables: Add the mixed vegetables and stir-fry for 5-6 minutes until they are just tender but still crisp. This keeps the dish vibrant and fresh.
5. Add tofu/paneer: Now add the cubed tofu or paneer. Stir gently to mix and let them cook for 3-4 minutes until they are slightly browned and absorb the flavors.
6. Mix sauces: In a small bowl, combine soy sauce, tomato ketchup, and red chili sauce. Pour this mixture over the vegetables and tofu. Stir well to coat everything evenly.
7. Add rice and spices: Gently add the cooked rice to the wok. Sprinkle black pepper, chili flakes, and salt to taste. Toss everything together carefully to avoid breaking the rice grains.
8. Final stir-fry: Stir-fry the chilli rice for another 3-5 minutes on medium heat, allowing the rice to get a little crispy at the bottom if you like. This adds a delightful texture contrast.
9. Garnish and serve: Remove from heat and garnish with chopped spring onions and fresh coriander leaves. Serve hot for best taste.

Tips & Variations

“For the best texture, always use day-old rice or spread freshly cooked rice on a tray to cool completely before using.”

• Feel free to swap tofu with paneer or tempeh for different protein options.
• Add nuts like cashews or peanuts in the last step for crunch and richness.
• Use chili garlic sauce or sriracha instead of red chili sauce for a different heat profile.
• For a gluten-free version, use tamari instead of soy sauce.
• Add a squeeze of lime juice at the end for a tangy freshness.
• Try mixing in some cooked chickpeas or kidney beans to boost protein and fiber.

Nutrition Facts

Serving Suggestions

This chilli rice pairs wonderfully with a side of cooling raita or plain yogurt to balance the heat. You can also serve it alongside a fresh cucumber and tomato salad for added crunch and freshness.

For a more indulgent meal, try it with some crispy fried momos or vegetable spring rolls. If you’re interested in exploring more delicious vegetarian dishes, check out our Thelma Sanders Squash Recipe or try the wholesome Daniel Fast Recipes With Brown Rice for more inspiration.

Conclusion

This Chilli Rice Recipe Veg brings together the perfect balance of spicy, savory, and fresh flavors, making it an ideal meal for any occasion. It’s quick to prepare without compromising on nutrition, ensuring you enjoy a wholesome and satisfying dish.

The versatility of this recipe allows you to customize it based on your pantry and taste preferences, making it a reliable go-to for busy days.

Whether you’re cooking for yourself or entertaining guests, this vibrant chilli rice will impress with its bold flavors and colorful presentation. Don’t forget to experiment with the tips and variations to make it your own.

For more tasty recipes that complement this dish, explore our collection like the Pickled Cherry Pepper Recipe for a tangy side or dessert ideas like the Peanut Butter Gelato Recipe to finish your meal on a sweet note.

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