Burnt Garlic Fried Rice, Garlic Fried Rice Recipe

Burnt Garlic Fried Rice.

Indian style Veg Burnt Garlic Fried Rice Recipe.

Summer vacation has started for the children here and it has been crazy. On the brighter side, I don’t need to get up early in the morning to rush for school. I love to sleep late in the mornings. I was never a morning person and never will be. I get to enjoy another month of happy morning sleep. My son loves fried rice. And I love Garlic. Garlic makes everything good. This recipe for Burnt Garlic Fried Rice is such a hit in our house. Its so tasty and so good. Here is how we do it at home.

Getting the rice to the correct consistency is very important for fried rice. You do not want the rice to be mushy for Burnt Garlic Fried Rice. I have a few tricks for getting fluffy rice for Burnt Garlic Fried Rice every time. I use Basmati rice for the fried rice. Soak the rice in cold water for 20 minutes. You can cook the rice in a rice cooker or a pressure cooker.  I cook the rice in the pressure cooker. For every cup of rice, I use 1 and 1/2 cups of water. Salt the water and bring it to a boil. Adding salt at this stage ensures that the rice is properly seasoned.

Add in the soaked and drained rice to the boiling water. Cover the pressure cooker with a lid and let it cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to release naturally.

Once the pressure has released naturally, open the lid and gently fluff up the rice with a fork and let it cool under a fan completely. The rice is done! Yay!!!!

Now the veggies for the Burnt Garlic Fried Rice. I use Cabbages, Carrots and Beans. Chop them very finely. I use a lot of cabbage as it tastes so good with the rice. I always use in the following ratio. 1 part carrot, 1 part beans and 2 parts cabbage.

Now, the fried part for the Burnt Garlic Fried Rice. Heat oil in a pan and add in the finely chopped celery. Celery adds a nice texture to the fried rice.
Fry the celery for a minute. Add in the veggies.

Saute the veggies on high flame for 10-12 minutes. Once the veggies are cooked, add in the soy sauce and the rice vinegar.

Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.

Now, Its garlic time. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.

I like to add eggs to my rice. Its optional. Just scramble the eggs in little bit of oil and salt and add it to the rice.

Combine everything well and check for seasoning. Add salt if necessary. Serve Burnt Garlic Fried Rice hot.

Here is a printable recipe for Burnt Garlic Fried Rice.

Burnt Garlic Fried Rice

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Vegetable Burnt Garlic Fried Rice Recipe. Measurements used – 1 cup = 250 ml

• Total Time: 50 mins
• Yield: 4 1x

Ingredients

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For the Rice

• 2 cups Rice
• 3 cups water
• 1 teaspoon salt

Main Ingredients

• 3 tablespoon peanut oil
• 2–3 celery stalks, chopped fine
• 2 cups finely chopped cabbage
• 1 cup carrots, chopped fine (about 2–3 carrots)
• 1 cup beans, chopped fine (about 16–18 beans)
• 1/4 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground black pepper

For the fried Garlic

• 1 teaspoon peanut oil
• 10 cloves garlic, chopped very fine

For the Scrambled Eggs (Optional)

• 1 teaspoon Oil
• 4 eggs
• 1/4 teaspoon salt

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Instructions

1. Cook the Basmati rice in a rice cooker or a pressure cooker and set aside.
2. Heat oil in a pan and add in the finely chopped celery. Fry the celery for a minute. Add in the veggies. Saute the veggies on high flame for 10-12 minutes.
3. Once the veggies are cooked, add in the soy sauce and the rice vinegar. Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.
4. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.
5. Just scramble the eggs in little bit of oil and salt and add it to the rice.
6. Combine everything well and check for seasoning. Add salt if necessary. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian