Burnt Garlic Vegetable Fried Rice
Burnt Garlic Fried Rice recipe is a popular Indo-Chinese dish made with basmati rice, vegetables, soy sauce, and lots of garlic.
Servings 2
Calories 443kcal
Ingredients
- 2 tablespoons sesame oil
- 1 cup uncooked basmati rice ( about 3 cups cooked rice)
- 8-10 cloves garlic (about 2 tablespoons), chopped
- ¼ cup spring white onions finely chopped
- 2 tablespoons celery optional
- 1 green chili finely chopped
- 1.5-2 cups vegetables (beans, carrot, broccoli, capsicum) finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (white vinegar), optional
- salt & pepper to taste
- 2-3 tablespoons spring onions for garnish
Instructions
Prep:
- Cook the basmati rice and let it cool completely. Learn how to cook Basmati rice in Instant Pot. You can keep the cooked rice in the refrigerator to get extra-firm rice if you prefer. You can also use leftover rice for this recipe.Also, chop the vegetables and keep them ready.
Stir Fry:
- Heat 2 tablespoons of sesame oil in a skillet or wok over medium-high heat. Add finely chopped garlic and stir fry till the garlic turns crispy and golden.
- Remove one to two teaspoons of stir-fried garlic for garnish at the end.
- Then add white spring onions, green chili, and saute on high, for about a minute till onions are slightly soft.
- Add the vegetables and stir fry for 2 to 3 minutes on high heat till they are tender and crisp. Do not overcook the veggies.
- Add the cooked rice, soy sauce, vinegar, salt, and ground black pepper. Gently toss the rice and stir-fry until heated through. Adding vinegar is optional, you can skip it.
- Finally, garnish with spring onion greens and reserved fried garlic. Serve garlic rice hot with a side of Gobi Manchurian.
Nutrition
Calories: 443kcal | Carbohydrates: 66g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 658mg | Potassium: 540mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6996IU | Vitamin C: 24mg | Calcium: 186mg | Iron: 5mg