Chilli garlic rice, soya garlic rice, garlic rice, பூண்டு சாதம், leftover rice, poondu sadam, garlic fried rice, soya chilli rice, soya chunk garlic fried rice — Indian-style vegetarian fried rice made quick at home. This recipe includes step-by-step photos and a video. If you enjoy the video please subscribe to the creator’s channel.
A quick 10-minute home-style garlic soya rice that’s simple to make and full of flavor. It’s an ideal way to use leftover rice and add protein for a filling vegetarian meal.
Why use soya chunks in poondu sadam?
Soya chunks are a protein-rich ingredient that can seem bland on their own, but when prepared correctly they absorb flavors beautifully. They make this garlic fried rice a satisfying, protein-packed option for vegetarians and anyone wanting a quick, nourishing meal.
Mini meal maker for chilli pepper rice
Use small soya chunks (mini-meal maker) if possible — they rehydrate quickly and distribute flavor evenly through the rice.
Rice to use
I used Sona Masoori rice for this recipe, but you can choose any rice variety you prefer. Adjust cooking water and timing according to the rice you use.
Can I use ghee for cooking?
Yes — ghee can be used. Sesame oil gives a lovely aroma and flavor to fried rice, so I prefer it for most of the cooking and add a little ghee at the end for richness.
Suggested side dishes
This rice pairs well with cooling raitas, plain kurma, mirchi salan, stuffed brinjals (gutti vankaya kura) and other South Indian accompaniments.
Leftover rice works best
Chilled leftover rice separates better and fries up fluffy. Tossing the rice with a little sesame oil before frying helps prevent clumping and adds flavor.
Can I use hot rice for Indian chilli garlic fried rice with soya?
Avoid using freshly steamed hot rice. If you’re short on time, spread the hot rice on a plate, drizzle a little sesame oil, and allow it to come to room temperature before frying to prevent sogginess.
Can I use black pepper instead of chilli powder?
Kashmiri red chilli powder gives a bright color and mild heat, which is why it’s used here. You can use black pepper, but add it while cooking so the flavor infuses the dish.
Will garlic taste raw?
If you fry the garlic and rice on medium-high heat and cook for the recommended time, the raw garlic flavor will mellow and become aromatic.
Related recipe categories
Fried rice recipes
Variety rice with garlic/onion
Hotel-style recipes
Ingredients
1/2 cup soya chunks
4 garlic cloves (adjust to taste)
Small piece of ginger
1 tsp sesame seeds
1/2 tbsp Kashmiri chilli powder (or as preferred)
1 tbsp sesame oil
1/2 tsp fennel seeds
1 to 1 1/2 cups cooked, cooled rice
1/2 tsp garam masala
Salt as required
Fresh coriander leaves for garnish
1 tsp ghee (optional)
How to make soya chilli garlic rice
- Soak the soya chunks in hot water until they soften. Squeeze out the water thoroughly — repeat squeezing twice to remove excess moisture and any beaniness.
- Crush or finely chop the garlic and ginger together with the Kashmiri chilli powder to form a coarse paste or mix.
- Add the sesame seeds to the garlic-ginger-chilli mix and combine well so the seeds are evenly distributed.
- Heat sesame oil in a wide pan or wok. Add the fennel seeds and let them splutter briefly to release their aroma.
- Add the garlic-chilli mixture and the squeezed soya chunks. Sauté for about 30 seconds until fragrant and slightly toasted.
- Increase to medium-high heat, then add the cooled cooked rice, salt, and garam masala. Toss and sauté for 2–3 minutes, ensuring the rice grains separate and the raw smell disappears.
- Finish by stirring in chopped coriander leaves and a teaspoon of ghee if using. Mix well and let the rice rest off the heat for a short while to meld flavors.
- Warm gently if needed and serve hot.
Soya chilli garlic rice
Ingredients
- 1/2 cup soya chunks
- 4 garlic cloves
- ginger
- 1 tsp sesame seeds
- 1/2 tbsp chilli powder
- 1 tbsp sesame oil
- 1/2 tsp fennel seeds
- 1 +1/2 cup cooked rice
- 1/2 tsp garam masala
- salt as required
- coriander leaves
- 1 tsp ghee (optional)
Instructions
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Soak soya chunks in hot water until softened.
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Squeeze out water completely, repeating if necessary to remove excess moisture.
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Crush garlic, ginger and chilli powder together to make a coarse mix.
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Add sesame seeds to the mix and combine.
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Heat sesame oil, add fennel seeds and let them splutter.
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Add the garlic-chilli mix and soya chunks; sauté briefly until fragrant.
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Increase to medium-high heat, then add rice, salt and garam masala. Toss for 2–3 minutes until well combined and aromatic.
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Stir in coriander and ghee, mix well, let flavors rest briefly, and serve warm.
Video
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