Indo-Chinese Chili Garlic Rice Bowl

June 11, 2026 · Michael Chen

Product:  Beanstalk Crumbles

Prep Time:  10 minutes

Cook Time:  15 minutes

Total Time:  25 minutes

Serves:  2

Total Ingredients:  13

About the Recipe

A fiery, wok-tossed rice bowl packed with bold Indo-Chinese flavours. Beanstalk Crumbles are stir-fried at high heat with garlic, ginger, green chilli, capsicum and a punchy Schezwan sauce, then spooned over steamed rice for a deeply satisfying, restaurant-quality meal at home.

Ingredients

•        250 g — Beanstalk Crumbles

•        1½ cups cooked (approx. 300 g) — Steamed white or brown rice

•        4 — Garlic cloves, finely chopped

•        1 tsp — Fresh ginger, finely grated

•        1–2 (to taste) — Green chilli, finely sliced

•        1 medium — Onion, diced

•        1 medium — Green capsicum, diced

•        2 tbsp — Soy sauce

•        2 tbsp — Schezwan sauce

•        1 tsp — Rice vinegar

•        2 tbsp — Neutral oil (e.g. sunflower or vegetable)

•        3 stalks — Spring onions, sliced, to garnish

•        Salt and white pepper to taste

Method

1. Start the rice first if not already cooked — it takes the longest. Rinse 150 g uncooked rice under cold water and cook according to packet instructions (typically 12–15 minutes simmering, then rest covered for 5 minutes off heat).
2. Heat a wok or large heavy-based frying pan over the highest heat your stove allows for 2–3 minutes until smoking hot. Add 2 tbsp neutral oil and swirl to coat the wok.
3. Add the chopped garlic, grated ginger and sliced green chilli all at once. Toss constantly with a spatula for 60–75 seconds until fragrant and slightly golden — watch carefully as garlic burns quickly at this heat.
4. Add the diced onion and capsicum. Stir-fry on high heat for 3–4 minutes, tossing continuously, until the onion turns translucent and the capsicum softens at the edges while retaining some crunch.
5. Add the Beanstalk Crumbles to the wok. Spread into an even layer and press down lightly. Leave undisturbed for 60 seconds to allow them to brown on the base, then toss and repeat for another 60 seconds. The crumbles should be lightly crisped and browned in spots — approximately 3–4 minutes total.
6. Pour in the soy sauce, Schezwan sauce and rice vinegar. Toss everything vigorously for 1–2 minutes until the sauces coat every element evenly and the liquid reduces slightly into a glossy, clinging coating. Taste and season with salt and white pepper.
7. Spoon the steamed rice into two bowls, making a slight well in the centre. Ladle the Schezwan crumbles mixture generously over the top.

Serving & Garnish