Crispy Burnt Garlic Veg Fried Rice Recipe

Burnt Garlic Veg Fried Rice

This Burnt Garlic Veg Fried Rice is a perfect blend of vibrant vegetables, aromatic spices, and hearty rice that will satisfy your cravings for a quick, flavorful Indo-Chinese meal. With the addition of crispy, burnt garlic and a variety of sauces, this dish is packed with flavors and is an excellent choice for a lunch or dinner gathering. Whether paired with a side of Chinese chicken Manchurian or a refreshing salad, this dish promises to impress. Let’s dive into the details of this simple yet delicious recipe!

Ingredients:

Preparation Time:

• 10 minutes

Cooking Time:

• 30 minutes

Total Time:

• 40 minutes

Servings:

• 4 servings

Cuisine:

• Indo-Chinese

Course:

• Lunch

Diet:

• Vegetarian

Instructions:

1. Cooking the Rice:

   • To begin, cook the rice. In a pressure cooker, add the cooked rice with about 2 cups of water. Close the lid and cook for about 2 whistles, then turn off the heat and allow the pressure to release. Once done, fluff the rice and set it aside.

2. Stir-Frying the Vegetables:

   • Heat a wok or large frying pan on medium-high heat. Add some sunflower oil and sauté the garlic and ginger together, allowing them to soften and release their aroma.
   • Add the chopped onions to the wok and sauté until they turn translucent.
   • Now, add the diced carrots and cook for about 10 minutes or until they begin to soften.

3. Adding the Bell Peppers:

   • Toss in the diced green and red bell peppers and continue to sauté them for a few minutes until they become tender, but still have a bit of crunch.

4. Incorporating the Sauces:

   • Pour in the red chilli sauce, green chilli sauce, and chilli vinegar. Season with salt and crushed black pepper. Stir everything well to ensure the vegetables are coated with the flavorful sauce mixture.

5. Stir-Frying the Rice:

   • Add the cooked rice to the wok and toss it well with the vegetables and sauces. Stir-fry for about 5-6 minutes until the rice is thoroughly mixed and coated in the sauces. Taste and adjust salt if needed. Add a sprinkle of freshly chopped spring onion greens for added freshness and flavor.

6. Preparing the Burnt Garlic:

   • In a small frying pan, heat a teaspoon of sunflower oil. Add the diced garlic and fry until they turn deep brown and crispy. Keep an eye on the garlic to prevent it from burning. Once browned, remove from heat.

7. Finishing the Dish:

   • Pour half of the fried burnt garlic into the rice and give it one last toss to mix well. Just before serving, sprinkle the remaining burnt garlic and garnish with fresh spring onions for a vibrant finish.

8. Serving Suggestions:

   • Serve the Burnt Garlic Veg Fried Rice alongside a delicious Chinese chicken Manchurian and a side salad to complete your meal. Enjoy this aromatic and flavorful Indo-Chinese dish as a hearty lunch or dinner.

Notes:

• Customizations: You can add your choice of vegetables like peas, corn, or beans to make the fried rice even more colorful and nutritious. For a non-vegetarian version, chicken, prawns, or tofu can be added for extra protein.
• Rice: Using leftover rice works wonderfully for this recipe as it prevents the rice from getting mushy. If you’re making fresh rice, ensure it cools down a bit before adding it to the wok.
• Sauses: Adjust the quantity of chilli sauces and vinegar based on your preferred spice level. For a milder version, reduce the amount of green chilli sauce and vinegar.

This Burnt Garlic Veg Fried Rice is a flavorful, aromatic, and comforting dish that combines the warmth of sautéed vegetables with the crunch of crispy burnt garlic. Perfect for satisfying your Indo-Chinese cravings, it’s a quick and easy dish that will leave everyone asking for seconds. Enjoy this recipe for a flavorful lunch or dinner!