Burnt Garlic Chicken Fried Rice – Indo Chinese Style
Description
The Indo-Chinese fusion cuisine brings together the best of both worlds, and this Burnt Garlic Chicken Fried Rice is the perfect example. Packed with tender chicken, crispy garlic, and aromatic spices, this dish is a delightful treat for your taste buds. It’s a quick and easy recipe, making it ideal for lunch or dinner. If you’re a fan of spicy, flavorful rice, this recipe is just what you need! Serve it alongside your favorite Indo-Chinese dishes for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless Chicken | 200 grams |
| Garlic (chopped) | 12 cloves |
| Cooked Rice | 2-1/2 cups |
| Extra Virgin Olive Oil | As required |
| Whole Black Peppercorns | 1/2 teaspoon (crushed) |
| Green Chillies | 3 (sliced) |
| Soy Sauce | 1-1/2 teaspoons |
| Vinegar | 1/2 teaspoon |
| Garlic (sliced) | 9 cloves |
| Extra Virgin Olive Oil | 1 teaspoon |
Nutritional Information (Approximate, per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 400-450 kcal |
| Protein | 20g |
| Carbohydrates | 45g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 600mg |
Instructions
1. Prepare the Chicken
Start by heating a generous amount of extra virgin olive oil in a wok or kadhai over medium heat. Add the chopped garlic and sauté it for about 1 minute, just enough to release its fragrance but not to brown it. Once fragrant, add the sliced onions and sauté until they become translucent—this should take around 2 minutes.
2. Cook the Chicken
Now, add the boneless chicken, which should be chopped into thin strips. Sauté the chicken pieces until they are fully cooked and tender—be careful not to overcook them to maintain their juiciness. Once the chicken is ready, season with salt, green chillies, crushed black pepper, soy sauce, and vinegar. Sauté everything together for 1 minute to allow the flavors to meld.
3. Add the Rice
Now, add the cooked rice to the pan, mixing it gently. Be sure not to break the rice grains too much while stirring. The rice should blend well with the chicken and spices. If possible, use day-old rice as it tends to fry better without becoming mushy. Once mixed, turn off the heat and set the pan aside.
4. Make the Burnt Garlic
In a separate small pan, heat a teaspoon of extra virgin olive oil and add the sliced garlic. Fry the garlic until it becomes deeply browned but not burnt—this process will take a couple of minutes. The garlic should be crispy and aromatic.
5. Combine and Garnish
Add half of the burnt garlic into the rice and mix well to distribute the deep, garlicky flavor throughout the dish. Taste the fried rice and adjust the salt and seasoning to your liking. Once you’re satisfied with the flavor, garnish the fried rice with the remaining burnt garlic for an extra punch.
Serving Suggestions
This Burnt Garlic Chicken Fried Rice can be served on its own or paired with other Indo-Chinese favorites like Indo Chinese Chicken Hakka Noodles, Mixed Vegetables in Szechuan Sauce, or a delicious plate of Chicken Manchurian (Gravy). These complementary dishes create the perfect meal for any occasion.
Tips for the Perfect Fried Rice:
- Day-old rice works best because it is drier and less sticky, making it ideal for frying.
- Don’t overcrowd the pan; make sure the ingredients have enough space to fry properly.
- If you prefer a milder flavor, reduce the amount of green chillies and black pepper.
Enjoy this easy-to-make yet flavorful Burnt Garlic Chicken Fried Rice, which is sure to become a family favorite, bringing a taste of Indo-Chinese cuisine right to your kitchen.
