Crisp at the edges and tender through the middle, Burnt Garlic Fried Rice Recipe - Street Style is a vegetarian indo chineese rice made with oil, garlic, and ginger in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2 Servings
  • Category: rice
  • Cuisine: indo chineese

Ingredients

  • 2 tbsp oil
  • 10 clove garlic (sliced)
  • 1 inch ginger (finely chopped)
  • 2 chilli (finely chopped)
  • 2 tbsp spring onion (chopped)
  • ½ onion (finely chopped)
  • ½ carrot (chopped)
  • ½ capsicum (finely chopped)
  • 10 beans (chopped)
  • 3 tbsp sweet corn
  • 2 tbsp chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 3 tbsp cabbage (shredded)
  • 1 tsp pepper powder
  • 1 tsp salt
  • 4 cup cooked rice

Method

  1. firstly, in a large wok heat 2 tbsp oil. add 10 cloves of garlic and fry until it turns golden brown and crunchy.
  2. add 1 inch ginger, 2 chilli, 2 tbsp spring onion and stir fry.
  3. now add ½ onion and stir fry until the onions shrink slightly.
  4. further add ½ carrot, ½ capsicum, 10 beans, 3 tbsp sweet corn and stir fry until the vegetables turn crunchy.
  5. make sure not to overcook the vegetables as it turns mushy.
  6. make some gap and add 2 tbsp chilli sauce, 2 tbsp soy sauce and 1 tbsp vinegar.
  7. stir fry until the sauces are well combined.
  8. now add 3 tbsp cabbage, ½ tsp pepper powder and ½ tsp salt. stir fry slightly.
  9. further, add 4 cup of cooked rice, ½ tsp pepper powder and ½ tsp salt.
  10. stir fry making sure everything is well combined without breaking rice.
  11. finally, add 2 tbsp spring onion, and enjoy burnt garlic fried rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.