Burnt Garlic Fried Rice

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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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Indo-Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 466kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition