burnt garlic fried rice recipe with step by step photos – indo chinese recipe of burnt garlic fried rice. one of the popular variety of veg fried rice available in the chinese restaurants and stalls in india.

i had got a couple of requests to post the recipe of burnt garlic fried rice. i had burnt garlic fried rice many times in restaurants, so was easy for me to know what goes into it and how its made. yes some of the times, i end up asking the chef in restaurants, as to how the recipe is made.

preparing garlic fried rice is similar to making veg fried rice but with a small difference. this small difference makes for a big change in the overall taste and flavor of this fried rice – the garlic is stir fried till its slightly burnt and then mixed with rice or the rice is mixed with it. you can choose whatever method suits you. i stir fry the garlic before and then add the veggies and rice. if you want you can stir fry the onions, veggies and rice first. then stir fry the garlic in a bit of sesame oil and then add to the veg fried rice.

few more delicious fried rice varieties from indo chinese cuisine are:

• schezwan fried rice
• paneer fried rice
• mushroom fried rice
• corn fried rice

while making most of the indo chinese recipes, you need to chop the veggies finely. either use a good knife or use a food processor. food processor is easier, but i prefer to chop the veggies with knife. could be as thats how i have been trained 🙂

serve garlic fried rice plain or with a side gravy dish like paneer manchurian or mushroom manchurian or paneer schezwan gravy.

PIN PRINT RATE

burnt garlic fried rice

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

burnt garlic fried rice recipe - one of the popular variety of veg fried rice available in the chinese restaurants in india.

Course:main course

Cuisine:indo chinese

Servings:1 to 2

Author:Dassana Amit

INGREDIENTS FOR burnt garlic fried rice

(1 CUP = 250 ML)

for cooking rice

• ½ cup basmati rice or any long grained rice or 100 grams basmati rice
• 3 cups water or 750 ml water
• ¼ teaspoon salt
• ¼ teaspoon sesame oil

for stir frying rice

• 2 tablespoons sesame oil
• 10 grams garlic (lahsun) or 9 to 10 small to medium garlic cloves or 1 tablespoon finely chopped garlic
• 60 grams spring onions (scallions) or 1 large or 2 small to medium spring onions or ⅓ cup chopped spring onion whites
• 80 grams carrot or 1 small to medium carrot or ⅓ cup finely chopped carrots
• 30 grams beans or 5 to 6 beans - finely chopped
• 80 grams capsicum or 1 medium capsicum or ⅓ cup finely chopped capsicum
• 1 teaspoon finely chopped celery (optional)
• ½ teaspoon crushed black pepper or pepper powder - add as required
• 1 teaspoon naturally fermented soy sauce
• ¼ teaspoon rice vinegar or regular vinegar (optional)
• 2 to 3 tablespoons chopped spring onion greens
• salt as required

HOW TO MAKE burnt garlic fried rice

cooking rice

• rinse 1/2 cup basmati rice very well in water till the water runs clear of starch. then soak rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.
• in a pot or pan heat 3 cups water.
• when the water becomes hot, add 1/4 teaspoon salt and 1/4 teaspoon oil.
• bring the water to a boil on high flame. then add the rice.
• gently stir or shake the pan.
• cook the rice on high flame, till it becomes al dente. this is the rapid boiling method of cooking rice. hence no need to cover the pan with any lid.
• the rice should be al dente, meaning almost cooked. if you want you can cook the rice more.
• then in a colander or strainer, strain the rice.
• gently rinse the rice with running water. this will stop cooking of the rice.
• cover and keep the rice aside till it cools down. the rice has to be cooled at room temperature before you add it to the stir fried veggies.

making burnt garlic fried rice

• now rinse and then chop finely all the veggies. you can use your choice of veggies.
• in a wok or kadai, heat 2 tablespoons sesame oil.
• add 1 tablespoon finely chopped garlic.
• on a low to medium flame, begin to stir fry the garlic.
• first the garlic would start turning light brown and then become golden.
• when the garlic turns golden, remove 1 to 2 teaspoon of the garlic and keep aside. we will use this stir fried garlic for garnish.
• now continue to fry the garlic till it becomes more browned and a bit burnt.
• once the garlic becomes more browned, then add the spring onion whites. reserve the spring onion greens to be added later and for garnish.
• increase the flame to medium or high and stir fry the spring onions for a minute.
• then add finely chopped french beans. this step is only if you are using french beans. if not using french beans, then move to step 12.
• stir fry for 2 minutes on a high flame.
• then add all the other veggies. mix well.
• add 1/2 teaspoon crushed black pepper or pepper powder and 1 teaspoon finely chopped celery. add black pepper as per your taste requirements. skip celery if you do not have.
• mix very well.
• stir fry the veggies for 2 to 3 minutes.
• then add 1 teaspoon naturally fermented soy sauce. the one i used was a gluten free soy sauce.
• mix the soy sauce very well with the stir fried veggies.
• add the rice.
• season with salt. go easy on the salt as soy sauce already has salt in it.
• mix and toss the rice very well with the stir fried veggies and burnt garlic. you can mix with a fork or spoon.
• stir fry rice for a minute.
• then add 1/4 teaspoon rice vinegar and mix. adding rice vinegar is optional and you can skip it. 
• instead of vinegar you can also add regular vinegar, apple cider vinegar or lemon juice. i generally add less vinegar, but you can add more or less as per your requirements.
• switch off the flame and lastly add 1/4 cup spring onion greens. mix very well. keep a few spring onion greens for garnish.
• garnish with some spring onion greens and serve burnt garlic fried rice hot with gobi manchurian, veg manchurian or any indo chinese gravy dish.

RECIPE TIPS

• recipe can be easily doubled.
• you can add your choice of veggies.
• spices like black pepper powder and seasonings like vinegar and soy sauce can be added less or more as per your taste.

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how to make burnt garlic fried rice

cooking rice

1. rinse ½ cup basmati rice very well in water till the water runs clear of starch. then soak rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.

2. in a pot or pan heat 3 cups water.

3. when the water becomes hot, add ¼ teaspoon salt.

4. next add ¼ teaspoon oil.

5. bring the water to a boil on high flame.

6. then add the rice.

7. gently stir or shake the pan.

8. cook the rice on high flame, till it becomes al dente. this is the rapid boiling method of cooking rice. hence no need to cover the pan with any lid.

9. the rice should be al dente, meaning almost cooked. if you want you can cook the rice more.

10. in a colander or strainer, strain the rice.

11. gently rinse the rice with running water. this will stop cooking of the rice.

12. cover and keep the rice aside till it cools down. the rice has to be cooled at room temperature before you add it to the stir fried veggies.

making burnt garlic fried rice

13. now rinse and then chop finely all the veggies. you can use your choice of veggies. you can even grate the veggies you want. i used ⅓ cup chopped spring onion whites, ⅓ cup finely chopped carrots, 5 to 6 french beans (finely chopped) and ⅓ cup finely chopped capsicum. also finely chop 9 to 10 small to medium garlic cloves and keep aside. you will need 1 tablespoon of finely chopped garlic.

14. in a wok or kadai, heat 2 tablespoons sesame oil.

15. add 1 tablespoon finely chopped garlic.

16. on a low flame, begin to stir fry the garlic.

17. first the garlic would start turning light brown and then become golden.

18. when the garlic turns golden, remove 1 to 2 teaspoon of the garlic and keep aside. we will use this fried garlic for garnish.

19. now continue to fry the remaining garlic till it becomes more browned and a bit burnt.

20. once the garlic becomes more browned, then add the spring onion whites. reserve the spring onion greens to be added later and for garnish.

21. increase the flame to medium or high and stir fry the spring onions for a minute.

22. then add finely chopped french beans. this step is only if you are using french beans. if not using french beans, then move to step 24. also do finely chop the french beans. you can also blanch the beans, chop and then add.

23. stir fry for 2 minutes on a medium to high flame.

24. then add all the other finely chopped veggies.

25. mix well.

26. add ½ teaspoon crushed black pepper or pepper powder and 1 teaspoon finely chopped celery. add black pepper as per your taste requirements. skip celery if you do not have.

27. mix very well.

28. stir fry the veggies for 2 to 3 minutes on a medium to high flame. the veggies should have crunch in them.

29. then add 1 teaspoon naturally fermented soy sauce. the one i used was a gluten free soy sauce.

30. mix the soy sauce very well with the stir fried veggies.

31. add the rice.

32. season with salt. go easy on the salt as soy sauce already has salt in it.

33. mix and toss the rice very well with the stir fried veggies and burnt garlic. you can mix with a fork or spoon.

34. stir fry rice for a minute.

35. then add ¼ teaspoon rice vinegar and mix. adding rice vinegar is optional and you can skip it. instead of vinegar you can also add regular vinegar or apple cider vinegar or lemon juice. i generally add less vinegar, but you can add more or less as per your requirements. check the taste and add more black pepper or soy sauce or salt if required.

36. switch off the flame and lastly add 2 to 3 tablespoons chopped spring onion greens. mix very well. keep a few spring onion greens for garnish.

37. garnish the veg fried rice with some spring onion greens. serve burnt garlic fried rice hot with a gravy dish like veg manchurian or gobi manchurian or chilli paneer gravy.