AI-generated image
Burnt garlic fried rice
Burnt garlic fried rice: leftover rice tossed with deeply browned garlic, spring onion, soy and pepper
Burnt garlic fried rice is one of the most-ordered dishes in Indo-Chinese restaurants from Mumbai to Bengaluru, and it is a ten-minute dinner at home with a tub of leftover rice. The name is a bit of a fib: the garlic is fried to a deep golden brown, never black, so it turns nutty and sweet, then tossed through the rice with spring onion, soy and white pepper. It is simple, savoury and fragrant, good alone or with chilli paneer or a vegetable manchurian. The usual mistake is letting the garlic go dark brown in the pan, because it keeps cooking in the hot oil and ends up bitter. Chef's tip: lift out a spoonful of the golden garlic to scatter on top at the end, so you get crunch as well as flavour. Leftover rice must have been cooled quickly (spread out, into the fridge within an hour) and used within a day; fry it until it is piping hot all the way through and steaming, and never reheat it a second time.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 10 cloves garlicfinely chopped
- 3 tbsp oil
- 1 ⅛ lb cooked ricecold from the fridge
- 4 spring onionssliced, whites and greens separate
- 1 ½ tbsp soy sauce
- ½ tsp ground white pepper
- ¼ tsp salttaste first
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Crumble 1 ⅛ lb cooked rice with your fingers so the grains are separate.
Step 3: Straight away lift out a heaped spoonful of the garlic onto a plate for the topping; the rest stays in the wok.
Step 4: Turn the heat to high, add the white part of 2 spring onions and stir for 20 seconds, then add the rice.
Step 5: Toss and press the rice over a high heat until it is coated in garlic oil and piping hot and steaming all the way through.
3 minStep 6: Add 1 ½ tbsp soy sauce, ½ tsp ground white pepper and ¼ tsp salt and toss again. Fold in the green part of 2 spring onions, scatter over the reserved garlic and serve.
1 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 7 g
- Carbs
- 70 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does burnt garlic fried rice take?
- About 13 minutes in total: 5 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of cooked rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
