Burnt Garlic Veg Fried Rice Recipe
Description:
The Burnt Garlic Veg Fried Rice Recipe offers a delightful, slightly bitter yet nutty flavor that pairs beautifully with Chinese sauces and an array of fresh vegetables. A quick, easy-to-make dish ready in under 30 minutes, it is perfect for busy weeknight dinners. This vegetarian fried rice is versatile, allowing you to add your choice of vegetables for an extra health boost. Whether enjoyed on its own or served with a light Chinese gravy, this dish will quickly become a household favorite.
Cuisine: Indo-Chinese
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 cup |
| Carrot (Gajjar) | 2, diced |
| Green bell pepper | 1, diced |
| Red bell pepper (Capsicum) | 1, diced |
| Onion | 1, chopped |
| Ginger | 1-inch piece, chopped |
| Garlic | 4 cloves, chopped |
| Red chili sauce | 2 tablespoons |
| Green chili sauce | 2 tablespoons |
| Chili vinegar | 1/2 teaspoon |
| Whole black peppercorns | 1/2 teaspoon, crushed |
| Salt | To taste |
| Spring onion greens | 3 sprigs, for garnish |
| Oil | For cooking |
| For the burnt garlic | |
| Garlic | 9 cloves, diced |
| Oil | 1 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Cook the rice:
Start by pressure cooking the rice in a pressure cooker with 2 cups of water. Cook for about 2 whistles and then turn off the heat. Allow the rice to rest until it’s time to stir-fry. -
Prepare the stir-fry:
Heat a wok or large pan over medium heat and add a tablespoon of oil. Once the oil is hot, add the chopped garlic and ginger. Sauté for a minute until fragrant. Then, add the chopped onions and cook until they turn translucent. -
Cook the vegetables:
Add the diced carrots to the wok and cook for around 10 minutes, stirring occasionally, until the carrots soften slightly. Then, add the diced bell peppers (both green and red) and sauté for another 2-3 minutes until they soften. -
Season the vegetables:
Pour in the red chili sauce, green chili sauce, and chili vinegar. Add salt and crushed black pepper to taste. Stir everything together to ensure the vegetables are well-coated with the sauces. -
Add the rice:
Gently add the cooked rice to the wok and stir-fry the mixture, ensuring the rice gets evenly coated with the sauce and vegetable mixture. Taste and adjust seasoning as necessary. -
Prepare the burnt garlic:
In a separate small pan, heat a teaspoon of oil over medium heat. Add the diced garlic and fry it until it turns a deep brown color. Be cautious not to burn it. Once done, pour half of the burnt garlic into the rice and give it a final toss. -
Garnish and serve:
Just before serving, sprinkle the remaining burnt garlic and garnish with freshly chopped spring onion greens.
Serving Suggestions:
Serve the Burnt Garlic Veg Fried Rice with Chinese chicken Manchurian or a refreshing salad for a complete meal. This dish also pairs well with any other light Chinese gravies or stir-fried vegetables.
Tips:
- To make this dish even healthier, you can add other vegetables such as peas, corn, or cabbage.
- Adjust the amount of chili sauces and vinegar according to your spice preference.
- For a non-vegetarian version, add some cooked chicken or shrimp to the fried rice for added protein.
Enjoy this easy, flavorful Burnt Garlic Veg Fried Rice for a satisfying lunch or dinner that will quickly become a staple in your household!
