Firecracker Rice

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

Preparation Time: 2 Hours, Including Cooling Time
Cooking Time: 12 Minutes

This is my vegetarian interpretation of a delicious rice dish created by one of my Malaysian cooks. As with the earlier rice dishes, the rice needs to be cooked in advance or even the night before. I find this dish reheats well in the microwave for convenience, but it is just as good served cold as a rice salad.


  • long-grain white rice, measured to the 400ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice
  • 2 tablespoons groundnut (peanut) oil
  • 2 teaspoons sesame oil
  • 3 tablespoons coarsely chopped garlic
  • 1 finely chopped onion
  • 2 tablespoons chilli bean sauce
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon chilli oil
  • 3 tablespoons finely chopped spring onions
  • 2 tablespoons finely chopped fresh coriander


  1. Cook the rice at least 2 hours ahead or the night before. Allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, cover and refrigerate. When it is completely cold, proceed with the rest of the recipe. P
  2. Heat a wok over high heat. When it is hot, add the groundnut and sesame oils. When they are very hot and slightly smoking, add the garlic and onion and stir-fry for 2 Minutes.
  3. Add the rice and continue to stir-fry for 5 Minutes.
  4. Add the chilli bean sauce, salt, pepper and chilli oil, and continue to stir-fry for 3-4 Minutes. P
  5. Sprinkle in the spring onions and coriander, and continue to stir-fry for 1 further minute.
  6. Turn onto a warm platter and serve hot, or leave to cool and serve cold as a rice salad.

P Can be prepared ahead: cover the rice and refrigerate for up to 24 hours. To reheat the finished dish, complete up to the end of stage 4, cool, cover and refrigerate for up to 24 hours. Reheat in a wok for 5-10 Minutes, then complete the recipe.