Indo-Chinese Chili Garlic Rice BowlJune 11, 2026 · Michael Chen
A bold fusion of Indo-Chinese flavors, this vibrant rice bowl combines savory BeanStalk Brands Crumbles with garlic, ginger, green chili, and crisp vegetables, all tossed in a rich Schezwan sauce. Served over fluffy steamed rice, it's a quick, satisfying meal packed with smoky heat and irresistible umami.
Crumbles
INGREDIENTS
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✓ 250 g BeanStalk Brands Crumbles
✓ 1½ cups cooked steamed white or brown rice
✓ 4 garlic cloves, finely chopped
✓ 1 tsp fresh ginger, finely grated
✓ 1–2 green chilis, 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 (sunflower or vegetable)
✓ 3 spring onions, sliced (for garnish)
✓ Salt and white pepper, to taste
INSTRUCTIONS
1. Prepare the Rice
Cook the rice according to the package instructions and set aside. For the best texture, use freshly cooked or day-old rice.
2. Stir-Fry the Aromatics
Heat the oil in a wok or large frying pan over high heat. Add the garlic, ginger, and green chili, then stir-fry for about 1 minute until fragrant.
3. Cook the Crumbles
Add the diced onion and capsicum and cook for 3–4 minutes. Stir in the BeanStalk Brands Crumbles and cook over high heat until lightly browned and slightly crisp.
4. Add the Sauce
Pour in the soy sauce, Schezwan sauce, and rice vinegar. Toss everything together until the crumbles and vegetables are evenly coated in the glossy sauce. Season with salt and white pepper to taste.
5. Serve
Spoon the steamed rice into serving bowls and top generously with the Schezwan Crumbles. Garnish with sliced spring onions and, if desired, finish with chili oil, crispy fried shallots, or a fried egg for a restaurant-style meal.