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Green chili rice | Chilli coriander rice | Simple cilantro rice - Vegetarian lunch and dinner.
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5 from 17 votes

Green Chili Rice | Chilli Coriander Rice Recipe

Green Chili Rice is a spicy, flavorful, and easy-to-make recipe made with green chilies, coriander leaves (cilantro), rice, and sauces. Serve it for a quick lunch, dinner, or your office lunchbox.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Asian
Diet: Gluten Free, Vegan
Servings: 4
Calories: 362kcal
Author: Kushi

Equipment

Ingredients

  • 1 cup Rice or 3 cups cooked rice
  • ½ cup Coriander leaves cilantro chopped
  • 1 tablespoon Olive oil or Vegetable oil
  • ¼ teaspoon Turmeric powder
  • ½ Onion chopped
  • 5 Garlic cloves chopped
  • 1 inch Ginger grated
  • 3 to 4 Green chilies chopped, adjust to taste
  • 1 Carrot chopped read tips
  • ½ Capsicum bell pepper chopped any color
  • 3 to 4 Green Beans chopped
  • ¼ cup Frozen green peas
  • 1 teaspoon Apple cider vinegar
  • 1 ½ teaspoon Soy sauce
  • 1 ½ teaspoon Worcestershire Sauce*
  • 2 teaspoon Sriracha chili sauce
  • ½ teaspoon Red chile powder optional, to taste
  • Salt to taste

Instructions

Cook the rice or use leftover rice

  • Wash and cook the rice according to package instructions.
    1 cup Rice
  • I used jasmine rice. To 1 cup of rice, add 1 ½ cups of water, bring it to a boil, and simmer it for 10 minutes. Add salt and drizzle oil while cooking the rice.
  • If you are using leftover or day-old rice, ignore this step.

How to make simple coriander chili fried rice?

  • Heat oil in a pan. Add turmeric powder, onion, garlic, green chilies, and ginger, and saute until translucent. You can add a pinch of salt while sauteing the onion.
    1 tablespoon Olive oil, ¼ teaspoon Turmeric powder, ½ Onion, 5 Garlic cloves, 1 inch Ginger, 3 to 4 Green chilies, Salt
  • Add carrot, capsicum (bell peppers), green beans, and frozen peas, and saute for 2 minutes.
    1 Carrot chopped, ½ Capsicum, 3 to 4 Green Beans chopped, ¼ cup Frozen green peas
  • Add vinegar, soy sauce, Worcestershire sauce, sriracha, and red chile powder, and saute it for 30 seconds.
    1 teaspoon Apple cider vinegar, 1 ½ teaspoon Soy sauce, 1 ½ teaspoon Worcestershire Sauce*, 2 teaspoon Sriracha chili sauce, ½ teaspoon Red chile powder
  • Add the finely chopped coriander leaves/cilantro and cooked rice and toss till it is well combined.
    ½ cup Coriander leaves
  • Serve hot and enjoy.
  • To serve with honey sriracha sauce
    Add 2 tablespoons of Sriracha sauce and 1 tablespoon of honey to a small bowl and mix well. If desired, top with sesame seeds. Serve with rice, and enjoy. 

Notes

  • Vary the amount of green chilies and sauce as per your taste.
  • You can substitute green chilies with serrano or jalapeno pepper and red chile powder with cayenne or paprika. The taste may vary accordingly.
  • If you cannot tolerate the heat, deseed the chiles. 
  • Adding vegetables is optional. Use vegetables of your choice.
  • I have used a vegan/vegetarian version of Worcestershire sauce. Before you use it, check the ingredient list.
  • If Worcestershire sauce is unavailable, then add soy sauce. 

Nutrition

Calories: 362kcal | Carbohydrates: 68g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 404mg | Potassium: 1661mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4870IU | Vitamin C: 196mg | Calcium: 410mg | Iron: 14mg