The nutty crunch of fried garlic meets colorful vegetables and seasonings in this easy Burnt Garlic Fried Rice recipe!
Ready in under 30 minutes; this perfect weeknight recipe pairs wonderfully with all kinds of Asian curries.
Using leftovers to make delicious meals is not just a great quality; it also helps in saving money and avoids wastage of food. Rice is one thing that can be repurposed in so many creative ways.
We love making different kinds of fried rice recipes using the leftover rice. From jasmine fried rice and spicy basil fried rice to the basic Gujarati vagharela bhaat and rasiya muthiya are popular.
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What is Burnt Garlic Fried Rice
A popular Indo-Chinese rice recipe; burnt garlic fried rice combines crunchy vegetables, rice and crispy fried garlic. The 'burnt' in the name is a bit of a culinary exaggeration; it actually refers to garlic that has been fried until it reaches a deep, reddish-golden bronze.
Unlike regular fried rice, this one has the most delicious flavor and scent of garlic. This rice is a perfect comfort meal when enjoyed by itself or with a side like manchurian, garlic tofu or black pepper tofu.
Why this recipe works
- We can make the recipe from start to finish in under 30 minutes.
- This burnt garlic fried rice is naturally Vegan and can be made gluten-free.
- Using a handful of pantry staples and vegetables at hand, we can make a gourmet meal.
- This recipe is perfect to use leftover rice in a delicious way!
- The prepared rice pairs wonderfully with so many Asian curries and sides.
- The recipe is super versatile in what ingredients we use and spice level.
Ingredients and Substitutions
- Cold Rice: A cup of day old jasmine rice works best for the recipe. However, substitute with basmati or regular short grain rice if desired.
- Garlic: This is a key ingredient. I like to use 10-12 cloves in the recipe. Use more than you think for the best flavor. It needs to be finely minced.
- Vegetables: A mix of colorful vegetables make the recipe interesting and full of texture. I like to add finely chopped carrots, peppers, green beans, cabbage and green onions in the recipe. This is easy to change based on availability.
- Seasonings: A simple mix of soy sauce, vinegar, salt and pepper are perfect to season the recipe.
- Oil: Like most Asian inspired recipes; sesame oil is the perfect choice to make this Burnt Garlic Fried Rice. Substitute with regular neutral flavored oil if desired.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Add sesame oil in a small pan.
2- Add minced garlic and quickly sauté till it is golden brown. Keep stirring to avoid the garlic turning black.
3- Turn down the heat and transfer everything through a fine mesh strainer to a bowl.
4- Set the garlic aside and transfer the oil to a large wok. Add more oil if required.
5- To the oil add spring onion whites and green peppers. Sauté for a couple of minutes on high flame.
6- Then add the carrot and beans. Sauté for another 3-4 minutes.
7- Once the beans are partly cooked, add cabbage and mix.
8- Next season with salt and pepper. Then add the cold rice, vinegar and soy sauce.
9- Mix well and cook for a minute before turning down the heat.
10- Serve warm topped with the fried garlic and spring onion greens. This rice is BEST served with Manchurian Balls in Gravy or Paneer Chilli!
Expert Tips and Notes
- Use peeled garlic for the recipe: Peeling the garlic for the recipe takes quite some time. To cut down on that, simply use peeled garlic. Moreover, use a food processor to quickly chop the cloves.
- Adding protein to the rice: Add some diced or grated tofu or paneer for protein. Alternatively; scramble an egg or two separately and sprinkle salt and pepper. Add to the rice at the very end. Moreover, substitute rice with half and half of rice and cooked quinoa or completely with cooked quinoa for higher protein and fiber.
- Make the garlic even in size: Chop the garlic or mince using a food processor; but keep all the bits even in size. Else, the small bits will burn and taste bitter and large ones will be raw. If you like large chunks of garlic, make them all larger and fry well in oil. Use that oil to cook the rice as it is flavored with garlic.
- Substitute for day old rice: If you do not have day old rice, simply spread out freshly cooked rice in a large tray. Keep under a fan for an hour or refrigerate the tray. to dry out the starch. Then prepare the rice as directed.
- Skip too many flavorings: As we want the garlic to shine, simply skip adding too many seasonings. Add some soy sauce and vinegar. For maximum flavor, pour these on the side of the hot wok rather than adding directly to the rice. This will caramelize the sauces slightly.
Serving and Storage
This burnt garlic fried rice tastes best right when it is made. The crunchy bits of garlic, flavor of the rice and crisp vegetables are perfect together. Serve this with a side of manchurian, hakka noodles or chili paneer.
If you would like to prep ahead of time, simply cook the rice, chop the vegetables and fry the garlic before hand. Then it only takes a few minutes to fry everything together. Making the entire recipe before hand is an option too; but skip adding the fried garlic. The garlic tends to become soggy after some time in the hot rice. Add it right before serving.
It is possible to keep leftovers. Simply pop into an airtight container and refrigerate. Add more fried garlic once the rice is reheated. It adds some crunch to the recipe.
Pairings
This burnt garlic fried rice pairs with almost any Asian curry. These are the ones that taste great and are easy to make.
Recipe FAQs
Remember we do not technically burn the garlic in the recipe. We cook it in oil till it is straw yellow in color. Then, it continues to cook in the residual heat (carry over cooking) without becoming bitter or black in color.
Technically we can use any kind if leftover rice for the recipe. Generally Jasmine rice works well for an Asian flavor. However, it is easy to use long grain rice or even brown rice. Just make sure the rice is cold and dry.
Yes for sure. Though it does not work as well as fresh fried garlic; it works well too. Simply add it at the end as it is already fried. It is easy to mix some fried garlic with store bought bits too.
Certainly not! Garlic paste has fine particles of garlic and lots of moisture. Thus, it does not crisp up like minced garlic and burns instantly. This will not work and neither will dehydrated garlic.
More Asian Recipes to try
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Burnt Garlic Fried Rice
Ingredients
- 2 cups rice (cooked and cooled)
- 1 medium pepper (diced)
- 1 medium carrot (cubed)
- 10-12 green beans (chopped)
- ½ cup cabbage (shredded)
- 2-3 stalks green onion (minced)
- 10-12 cloves garlic (minced)
- 1 tablespoon soy sauce
- ½ tablespoon vinegar
- 1 teaspoon salt
- ¾ teaspoon black pepper powder
- 3 tablespoon sesame oil
Instructions
- Add sesame oil in a small pan.3 tablespoon sesame oil
- Add minced garlic and quickly sauté till it is golden brown. Keep stirring to avoid the garlic turning black.10-12 cloves garlic
- Turn down the heat and transfer everything through a fine mesh strainer to a bowl.
- Set the garlic aside and transfer the oil to a large wok. Add more oil if required.
- To the oil add spring onion whites and green peppers. Sauté for a couple of minutes on high flame.2-3 stalks green onion, 1 medium pepper
- Then add the carrot and beans. Sauté for another 3-4 minutes.1 medium carrot, 10-12 green beans
- Once the beans are partly cooked, add cabbage and mix.½ cup cabbage
- Next season with salt and pepper.1 teaspoon salt, ¾ teaspoon black pepper powder
- Then add cold rice, vinegar and soy sauce.2 cups rice, ½ tablespoon vinegar, 1 tablespoon soy sauce
- Mix well and cook for a minute before turning down the heat.
- Serve warm topped with the fried garlic and spring onion greens. This rice is BEST served with Manchurian Balls in Gravy or Paneer Chilli!
Notes
- Use peeled garlic for the recipe: Peeling the garlic for the recipe takes quite some time. To cut down on that, simply use peeled garlic. Moreover, use a food processor to quickly chop the cloves.
- Adding protein to the rice: Add some diced or grated tofu or paneer for protein. Alternatively; scramble an egg or two separately and sprinkle salt and pepper. Add to the rice at the very end. Moreover, substitute rice with half and half of rice and cooked quinoa or completely with cooked quinoa for higher protein and fiber.
- Make the garlic even in size: Chop the garlic or mince using a food processor; but keep all the bits even in size. Else, the small bits will burn and taste bitter and large ones will be raw. If you like large chunks of garlic, make them all larger and fry well in oil. Use that oil to cook the rice as it is flavored with garlic.
- Substitute for day old rice: If you do not have day old rice, simply spread out freshly cooked rice in a large tray. Keep under a fan for an hour or refrigerate the tray. to dry out the starch. Then prepare the rice as directed.
- Skip too many flavorings: As we want the garlic to shine, simply skip adding too many seasonings. Add some soy sauce and vinegar. For maximum flavor, pour these on the side of the hot wok rather than adding directly to the rice. This will caramelize the sauces slightly.
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