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Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
Fry the Garlic
Sauté Vegetables
Combine Rice and Sauces
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Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 814.88 calories per serving with 15.49g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve
Incorporate scrambled eggs, diced chicken, shrimp, or fried tofu for a more substantial meal. Cook the protein separately and add it back in with the rice.
Add 1-2 finely chopped green chilies along with the vegetables, or a teaspoon of chili garlic sauce with the soy sauce for extra heat.
Feel free to add other quick-cooking vegetables like mushrooms, sweet corn, shredded cabbage, or broccoli florets.
Substitute white rice with cooked and cooled brown rice or quinoa for a higher fiber option. Adjust cooking times as needed.
Garlic is a powerhouse of antioxidants, particularly allicin, which is known for its anti-inflammatory and immune-boosting properties. The 'burnt' or crispy frying process makes its flavor intense.
The variety of vegetables like carrots, beans, and capsicum provides essential vitamins (A, C, K), minerals, and dietary fiber, which aids in digestion and overall health.
The base of rice offers a good source of complex carbohydrates, which are essential for providing sustained energy to the body and brain.
A single serving of Burnt Garlic Fried Rice (approximately 275g) contains around 375-425 calories, depending on the amount of oil and specific vegetables used.
It can be part of a balanced diet. It contains a good mix of carbohydrates for energy and vitamins from vegetables. However, it is a stir-fried dish, so it contains oil. To make it healthier, you can reduce the oil, increase the vegetable quantity, and use brown rice.
The garlic was likely overcooked. It should be fried on low to medium heat until it's a deep golden brown. If it turns dark brown or black, it will develop a bitter taste. It's better to remove it from the oil slightly before you think it's done, as it continues to cook from residual heat.
The best rice is day-old, refrigerated, medium or long-grain rice like Basmati or Jasmine. The refrigeration process dries out the grains, preventing them from clumping together and becoming mushy when stir-fried.
Yes, this recipe is naturally vegan as written. It does not contain any animal products.
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a pan with a teaspoon of oil or water until heated through, or microwave until hot.