Burnt Garlic Fried Rice

Some time ago, I went out for lunch with my friends to a Thai restaurant. It was our first time there and we were quite excited to try out this new place. I love the perfect balance of sweet, sour and spicy flavors of the Thai food. 

But, sadly we were kinda disappointed with our food. There was no “oomph” and everything tasted bland. So as a last attempt, we asked the waitress to give us something that packs a punch and she suggested this Burnt Garlic Fried Rice!

I should say this fried rice was their “saving grace”. Though it was a very simple dish, it had what we asked for, it indeed packed a punch! The flavor of the burnt garlic was spot on.

Since then, I wanted to try this at home. Fried Rice is something that I make quite often since it’s a quick meal and fuss-free. We usually have it on its own without any sides. What about you? 

So, the other day I got around to making this fried rice. I was determined about two things; first the flavor of the burnt garlic had to be correct, not too subtle & not too overpowering, and second when I usually make fried rice, I tend to crowd it with so many veggies ;) I wanted to tone that down also.

I think I nailed those two points pretty good. For a change, I made a side for the fried rice. We had it with Chilli Chicken and a dip ;)

So, if you like a garlicky flavor, do try this one. I’m sure you’ll enjoy this flavor-packed fried rice. 

Recommended sides: Mongolian Beef, Chilli Chicken, Mushroom Manchurian, Baby Corn Pepper Fry

Here is the recipe…

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Burnt Garlic Fried Rice

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Course: Main Course, Main Dish
Cuisine: Chinese, Indo Chinese, Thai/Chinese
Author: Maria Jose Martin

Ingredients

  • 1 cup Basmati Rice
  • 1 tbsp Chopped garlic
  • 1/4 cup Chopped carrot
  • 1/4 cup Chopped capsicum
  • 1/4 cup Peas (I used frozen)
  • 1/4 cup Corn (I used frozen)
  • 2 tbsp Chopped spring onion (mix of green and white parts)
  • 1/2 tsp Rice vinegar (you can sub regular vinegar)
  • 1 tsp Soy sauce
  • 1/2 tsp White pepper powder (you can sub black pepper)
  • Salt
  • Oil (Any veg oil)

Instructions

  • Cook the rice, till it's three fourth done and drain the excess water. Spread the cooked rice on a large plate and let it col completely.
  • I cooked all the veggies (carrot, capsicum, peas & corn) in MW at 100 % power for 1 min, 30 seconds.
  • Heat 1 tbsp oil in a small frying pan and fry the chopped garlic pieces, till it's golden – dark brown. Keep it aside.
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  • Take a large wok / pan, add 1-2 tbsp oil(you can also use the leftover oil from frying garlic, it will add more flavor). Add the cooked veggies and fry for 2-3 mins. Add chopped spring onion and mix well.
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  • Add vinegar, soy sauce, pepper powder and salt. Mix well on high heat.
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  • Add cooked rice and gently mix, till the veggies are incorporated into the rice.
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  • Add fried garlic and mix well. Cover and let it rest for 10 – 15 mins, before serving.
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Notes

I also use Jeerakashala (kaima) rice sometimes instead of Basmati. You can add veggies of your choice. Also, if you like a stronger garlic flavor, add 1 – 2 tsp chopped garlic, before adding the veggies and continue with the recipe.
You can also add scrambled eggs / cooked chicken/prawns along with the veggies. 
Make sure the rice is not overcooked and it’s completely cool before adding to the veggies. 
For the dipping sauce: Mix 2 tsp Soy sauce with 1 – 2 tbsp vinegar and 1-2 chopped green chilli. Mix well. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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