2tbspChopped spring onionmix of green and white parts
1/2tspRice vinegaryou can sub regular vinegar
1/2tspWhite pepper powderyou can sub black pepper
OilAny veg oil
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.
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.
Add vinegar, soy sauce, pepper powder and salt. Mix well on high heat.
Add cooked rice and gently mix, till the veggies are incorporated into the rice.
Add fried garlic and mix well. Cover and let it rest for 10 - 15 mins, before serving.
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.
This Burnt Garlic Fried Rice was printed from https://mariasmenu.com/favourites/burnt-garlic-fried-rice.
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