Introduction

I am making Soya Chilli & Fried Rice exactly the way I like Chinese food to be cooked – fast, on high heat, and full of bold flavour. For me, the most important rule is simple: the pan must be very hot and every step must move quickly.

From boiling the soya chunks and squeezing out all the water to frying them crisp on high flame, each step matters. When done right, the soya stays crispy outside, juicy inside, and the dish comes together just like a proper restaurant-style Chinese meal.

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Ingredients of Soya Chilli & Fried Rice

 

Portion: 4–5 pax
Preparation Time: 15 minutes
Cooking Time: 50 minutes

 

For Boiling Soya Chunks

• Water – for boiling
• Soya chunks – 2 cups

For Marination

• Boiled soya chunks
• Salt – 1 tsp
• Vinegar – 1 tbsp
• Soya sauce – 1 tsp
• Schezwan sauce – 1 tbsp
• Black pepper – a pinch
• MSG – a pinch

For Coating & Frying Soya Chunks

• Refined flour (maida) – ½ cup
• Cornflour – ½ cup
• Oil – for frying

For Soya Chilli

• Oil – 2 tbsp
• Garlic (chopped) – 1 tbsp
• Green chilli (chopped) – 1 tsp
• Ginger (chopped) – 1 tsp
• Green chilli slits – 2–3
• Capsicum dices – ½ cup
• Yellow bell pepper dices – ½ cup
• Red bell pepper dices – ½ cup
• Onion dices – ½ cup
• Salt – to taste
• Black pepper – a pinch
• Red chilli sauce – 1 tbsp
• Schezwan chutney – 2 tbsp
• Soya sauce – 1 tsp
• Vinegar – 1 tbsp
• MSG – a pinch
• Water – a splash
• Cornflour slurry – 2 tbsp
• Spring onion greens – ¼ cup

For Fried Rice

• Oil – 2 tbsp
• Garlic (chopped) – 1 tbsp
• French beans (chopped) – ½ cup
• Carrot (small diced) – ½ cup
• Corn kernels – ½ cup
• Green peas – ½ cup
• Salt – ½ tsp
• Black pepper powder – a pinch
• Cooked rice – 3–4 cups
• Vinegar – 1 tbsp
• Soya sauce – 1 tsp
• Schezwan chutney – 1 tbsp
• MSG – a pinch

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Instructions of Soya Chilli & Fried Rice

 

Step 1: Boiling the Soya Chunks

Bring sufficient water to a rolling boil in a deep pan. Add the soya chunks and boil them for 5–7 minutes until they become soft and spongy. Switch off the flame and let them rest in the hot water for 2 minutes. Drain immediately and squeeze out excess water completely using your hands. This step is very important to remove the raw smell and help the soya absorb flavours better. Keep aside.

 

Step 2: Marination

Transfer the boiled and squeezed soya chunks into a mixing bowl. Add salt, vinegar, soya sauce, schezwan sauce, black pepper, and MSG. Mix well so that all chunks are evenly coated. Now add refined flour and cornflour. Toss gently until a dry, light coating forms around the soya chunks. Rest the marinated soya for 10 minutes for better binding.

 

Step 3: Frying the Soya Chunks

Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully add the coated soya chunks in batches. Fry until crisp and golden brown from all sides. Remove and drain on absorbent paper. Keep aside.

 

Step 4: Preparing the Soya Chilli Sauce

Heat oil in a wok or pan on high flame. Add chopped garlic, chopped ginger, green chilli, and green chilli slits. Sauté for a few seconds until aromatic. Add onion dices and sauté on high heat until slightly translucent but still crunchy. Now add capsicum and all three bell peppers. Stir-fry for 1–2 minutes, maintaining the crunch. Season with salt and black pepper.

Add red chilli sauce, schezwan chutney, soya sauce, vinegar, and MSG. Mix well. Splash a little water to balance the sauce. Add the fried soya chunks and toss well to coat them evenly. Pour in the cornflour slurry and cook for a minute until the sauce thickens and coats the chunks. Finish with spring onions. Switch off the flame and keep hot.

 

Step 5: Preparing the Fried Rice

Heat oil in a wide wok on high flame. Add chopped garlic and sauté briefly. Add French beans, carrot, corn kernels, and green peas. Stir-fry on high heat for 2–3 minutes. Season with salt and black pepper. Add cooked rice and toss gently to avoid breaking the grains. Add vinegar, soya sauce, schezwan chutney, and MSG. Mix well and stir-fry until the rice is evenly coated and hot.

 

Step 6: Serving

Serve hot soya chilli alongside vegetable fried rice. Garnish optionally with spring onions for a complete restaurant-style Soya Chilli & Fried Rice combo.

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About the Soya Chilli & Fried Rice Recipe

 

This Soya Chilli & Fried Rice is a complete veg Chinese combo. I prepare it in two clear stages – first frying the soya chunks till crisp, and then tossing them in a spicy chilli sauce.

One thing I always stress is moisture control. After boiling the soya chunks, all the water must be squeezed out properly. If moisture remains inside, the soya turns soft from within even if the outside looks crispy.

The flavour of this Soya Chilli & Fried Rice comes from simple sauces added at the right time – soy sauce, Schezwan chutney, vinegar, red chilli sauce, and just a small dash of MSG to lift the taste.

The fried rice is made quickly on high heat with garlic, vegetables, cooked rice, and sauces. Fast tossing keeps the grains separate and gives the rice that proper restaurant-style Schezwan flavour.

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Cooking Tips for Soya Chilli & Fried Rice

 

• Always squeeze out all the water from boiled soya chunks before marination. This is key for crispy Soya Chilli.
• Fry the soya chunks on high flame so the outer layer turns crisp and oil does not go inside.
• Use two spoons to gently drop soya chunks into hot oil. This keeps their shape perfect.
• For Soya Chilli & Fried Rice, always use a very hot pan or wok to avoid soggy vegetables.
• Quick tossing is important. If you cannot toss, stir fast from bottom to top with a ladle.
• Add cornflour slurry only at the end to get that shiny glaze on Soya Chilli.
• For fried rice, add sauces only after vegetables are lightly stir-fried, not before.

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Pairing Guide for Soya Chilli & Fried Rice

 

• Soya Chilli & Fried Rice pairs very well with chilled soft drinks or lemon soda.
• You can serve extra Schezwan chutney on the side for people who like more spice.
• This combo works great with a simple clear veg soup as a starter.
• For parties, Soya Chilli & Fried Rice can be served with spring onion garnish and vinegar-chilli dip.

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Frequently Asked Questions About Soya Chilli & Fried Rice

 

1. Why should water be fully removed from soya chunks for Soya Chilli & Fried Rice?

If water stays inside the soya chunks, they become soggy from inside. For Soya Chilli & Fried Rice, dry soya helps create a crisp outer coating.

 

2. On which flame should I fry soya chunks for Soya Chilli & Fried Rice?

Soya chunks must be fried on high flame. This keeps the outside crispy and prevents excess oil absorption in Soya Chilli & Fried Rice.

 

3. Can I make Soya Chilli & Fried Rice without MSG?

Yes, you can skip MSG. Chef Ajay Chopra suggests only a dash, but Soya Chilli & Fried Rice will still taste good without it.

 

4. Why is cornflour used in Soya Chilli?

Cornflour helps in coating the soya chunks and also gives a shiny glaze when slurry is added, which is important for restaurant-style Soya Chilli & Fried Rice.

 

5. Which pan is best for making Soya Chilli & Fried Rice?

A wok or iron kadhai is best because it handles high heat well, which is needed for Soya Chilli & Fried Rice.

 

6. Can I prepare Soya Chilli & Fried Rice in advance?

You can fry the soya chunks in advance, but final tossing for Soya Chilli & Fried Rice should be done fresh for best texture.

 

7. Why is quick stirring important in Soya Chilli & Fried Rice?

Quick stirring prevents garlic, ginger, and sauces from burning due to high heat used in Soya Chilli & Fried Rice.

 

8. What vegetables work best in Soya Chilli & Fried Rice?

Beans, carrots, corn, peas, and colored capsicum work best and are used in Soya Chilli & Fried Rice as shown in the process.

 

9. Can I serve Soya Chilli alone without fried rice?

Yes, Soya Chilli can be served as a starter, but when paired with rice it becomes a complete Soya Chilli & Fried Rice meal.

 

10. Is Soya Chilli & Fried Rice suitable for parties?

Yes, Soya Chilli & Fried Rice is perfect for parties because it is crispy, spicy, and easy to scale for large servings.

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