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Burnt Garlic Fried Rice Recipe

Burnt Garlic Fried Rice

Burnt Garlic Fried Rice is a popular Indo-Chinese dish known for its rich, garlicky flavor and crispy bits of burnt garlic, typically made with cooked rice, mixed vegetables, and a blend of soy sauce and vinegar. It's a quick and flavorful meal, often prepared using leftover rice for optimal texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Burnt garlic: 4 tablespoons plus extra for garnish
  • Cooked short grain rice: 3 cups approximately 600 grams
  • Chinese cabbage: 250 grams about 2 cups, finely chopped
  • Green capsicum: 1 medium about 150 grams, finely chopped
  • Spring onion with greens: 1 100 grams, bulb finely chopped, greens diagonally sliced
  • Garlic oil: 2-3 tablespoons
  • Fresh ginger: 1 tablespoon finely chopped
  • Garlic: 2 tablespoons finely chopped
  • Green chillies: 2-3 diagonally sliced
  • Carrot: 1 small about 100 grams, cut into ½ inch cubes
  • Black pepper powder: To taste
  • Soy sauce: 2 teaspoons
  • Vinegar: 3 teaspoons

Equipment

  • Wok or large frying pan
  • Knife and cutting board
  • Measuring spoons and cups
  • Mixing bowls
  • Spatula or wooden spoon

Method
 

  1. Finely chop the Chinese cabbage and transfer to a bowl. Halve the green capsicum, remove seeds, and finely chop; transfer to a separate bowl. Diagonally slice the spring onion greens and finely chop the bulb; keep separate. Finely chop the chicken breast (if using) and place on a plate.
  2. Heat 2-3 tablespoons of garlic oil in a wok over medium heat. Add the finely chopped ginger, garlic, and green chillies; sauté for 1 minute until fragrant.
  3. Add the spring onion bulb and carrot; stir-fry for 1-2 minutes until slightly softened.
  4. Add the chicken (if using), and sauté on high heat for 2-3 minutes until cooked through.
  5. Add the chopped Chinese cabbage and capsicum; mix well and cook for 1-2 minutes until vegetables are tender-crisp.
  6. Add the cooked rice and toss on high heat for 2-3 minutes to combine and heat through.
  7. Add salt, black pepper powder, and 4 tablespoons of burnt garlic; mix thoroughly.
  8. Add soy sauce and vinegar; stir well to incorporate.
  9. Add ¾ of the spring onion greens and mix again.
  10. Transfer the fried rice to a serving bowl. Garnish with the remaining burnt garlic and spring onion greens, and serve hot.

Notes

Safety Notes:
Use high heat carefully when stir-frying to avoid burning; keep a close eye on the garlic to prevent over-browning.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) if using.
Substitutions:
Use any long-grain rice (like basmati) instead of short grain rice.
Replace chicken with tofu or paneer for a vegetarian version.
Substitute soy sauce with tamari for a gluten-free option.
Use any mix of vegetables such as peas, corn, or green beans.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or microwave until hot.
Pro Tips:
Use cold, day-old rice for best texture; freshly cooked rice can become mushy.
Fry garlic slowly in oil until golden brown and crisp—this is key to the dish’s flavor.
Let the rice rest for 10–15 minutes after mixing with burnt garlic to allow flavors to meld.