Burnt Garlic Vegetable Fried Rice

Indian-Chinese cuisine is a modified and tweaked version of the authentic. Spiced up and sauced up, the Indian version literally yells out to your palate. Teamed with exotic veggies in sauce and the complete meal beckoned us with unbashed greed😉.

Sauteing the garlic till brown gives this rice preparation its unique flavour. Together with green chillies, crunchy vegetables and sauces, burnt garlic lends an exciting touch to perfectly cooked rice.

My girl loves fried rice and I love garlic. Garlic makes everything good. This recipe is such a hit at home, we relish it for both lunch and dinner in a day😉.

Getting the rice to the correct consistency is very important for this recipe. You do not want the rice to be mushy.

So easy to put together and ready in under 30 minutes. Serve this aromatic garlic flavoured Indo-Chinese Burnt Garlic Vegetable Fried Rice with any Chinese flavoured gravy or with a simple chilli-tomato sauce.

Here is how I do it at home….

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Category : Main Course

Cuisine – Indo-Chinese

Author : Jyo

Servings : 4 to 5

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INGREDIENTS :

• 1 and 1/2 cup basmati rice
• 1/4 cup chopped garlic
• 4 to 5 tbsp oil
• 1 onion, chopped
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped beans
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped cabbage
• 1/2 cup chopped spring onions
• 3 green chillies, finely chopped
• 1/2 cup small cubes of paneer (optional)
• 1/2 tsp freshly ground pepper
• 1/2 tsp red chilli powder
• 1 tsp sugar
• 1 tsp vinegar
• 1 tsp soya sauce
• 2 tsp chilli sauce
• Salt

For Garnishing :

• Chopped spring onions
• Fried garlic

INSTRUCTIONS :

1. Wash basmati rice, soak for half an hour, pressure cook, remove from heat, wait for the pressure from cooker to release naturally, open the lid, gently fluff up the rice with a fork and let it cool completely. The rice is done.

2. Heat oil in a broad pan, add garlic and saute on medium heat until garlic turns crispy and brown in colour. Remove a table spoon of fried garlic and keep aside for garnishing at the end.

3. Throw in chopped onions, carrots, capsicum, beans, cabbage, and spring onions.

4. Saute the vegetables on high flame for 3 to 4 minutes. Let the veggies be little crunchy.

5. Now toss in soya sauce, vinegar, chilli sauce, chilli powder, pepper powder, sugar and salt.

6. Toss in the sauces and add paneer cubes.

7. Add cooked and fluffed rice and some more spring onions.

8. Mix and toss well gently to avoid breaking of long grains of rice for a minute on high flame and remove from heat.

9. Fluffy grains of long grain rice, kissed with garlicky oil, accented by crispy bits of fried garlic and packed with healthy bits of crunchy vegetables…ohhh heavenly. Serve hot garnished with spring onions and fried garlic.

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Other Rice recipes on the blog….

Capsicum Fried Rice

Sweetcorn Pulav

Rajma Pulav

Pudina Pulav

Coconut Rice

Curry Leaf Spice Rice

Millet-Quinoa-Red rice Khichdi

Cheesy Broccoli Rice Casserole

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Tips and Tweaks :

I used India Gate classic Basmati rice. The water proportionate is…1 cup rice : 2 cups water. So I used 3 cups of water for 1 + 1/2 cup rice.

You can use Chinese rice too.

Make sure to keep the rice grainy, this is the most important step.

Adjust the amount of vegetables to your liking. Seasoning and amount of soya, vinegar, chilli sauce can be added according to your personal taste.

Don’t fry the garlic to dark brown as it gives slight bitter taste.

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ENJOYYY….

HAPPY COOKING…JYO