Burnt Garlic Fried Rice recipe is a popular Indo-Chinese dish made with basmati rice, vegetables, soy sauce, and lots of garlic.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Indian-Chinese
Ingredients
- 2 tablespoons sesame oil
- 1 cup uncooked basmati rice ((about 3 cups cooked rice))
- 8-10 cloves garlic ((about 2 tablespoons), chopped)
- 1/4 cup spring white onions (finely chopped)
- 2 tablespoons celery (optional)
- 1 green chili (finely chopped)
- 1.5-2 cups vegetables (beans, carrot, broccoli, capsicum) (finely chopped)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar ((white vinegar), optional)
- salt & pepper (to taste)
- 2-3 tablespoons spring onions (for garnish)
Method
Prep:
- Cook the basmati rice and let it cool completely. Learn how to cook Basmati rice in Instant Pot. You can keep the cooked rice in the refrigerator to get extra-firm rice if you prefer. You can also use leftover rice for this recipe. Also, chop the vegetables and keep them ready.
Stir Fry:
- Heat 2 tablespoons of sesame oil in a skillet or wok over medium-high heat. Add finely chopped garlic and stir fry till the garlic turns crispy and golden.
- Remove one to two teaspoons of stir-fried garlic for garnish at the end.
- Then add white spring onions, green chili, and saute on high, for about a minute till onions are slightly soft.
- Add the vegetables and stir fry for 2 to 3 minutes on high heat till they are tender and crisp. Do not overcook the veggies.
- Add the cooked rice, soy sauce, vinegar, salt, and ground black pepper. Gently toss the rice and stir-fry until heated through. Adding vinegar is optional, you can skip it.
- Finally, garnish with spring onion greens and reserved fried garlic. Serve garlic rice hot with a side of Gobi Manchurian.
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.