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Aromatic and savory fried rice with the intense, nutty flavor of burnt garlic. Crispy tofu and crunchy vegetables make this a satisfying one-pan meal, perfect for a quick weeknight dinner.
Prepare Tofu and Burnt Garlic
Sauté Aromatics and Vegetables
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Aromatic and savory fried rice with the intense, nutty flavor of burnt garlic. Crispy tofu and crunchy vegetables make this a satisfying one-pan meal, perfect for a quick weeknight dinner.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 434.77 calories per serving with 12.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine Rice and Seasonings
Final Assembly and Serving
Replace tofu with paneer, scrambled eggs, shredded chicken, or shrimp. Adjust cooking times accordingly.
Incorporate other vegetables like mushrooms, sweet corn, cabbage, or broccoli for extra nutrients and texture.
Add 1-2 finely chopped green chilies along with the vegetables, or drizzle some chili oil or Sriracha sauce at the end.
For a healthier twist, substitute white rice with cooked brown rice or quinoa. Note that the texture will be different.
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
Garlic is renowned for its active compound, allicin, which has potent anti-inflammatory, antioxidant, and immune-boosting properties.
The combination of rice and a variety of vegetables like carrots, beans, and capsicum makes this dish a good source of dietary fiber, which aids digestion and promotes gut health.
One serving (approximately 1.5 cups or 340g) contains an estimated 450-500 calories, depending on the amount of oil used and the specific ingredients.
Yes, it can be a balanced and healthy meal. It provides plant-based protein from tofu, fiber and vitamins from vegetables, and carbohydrates for energy. The garlic also offers health benefits. To make it healthier, you can use less oil and opt for brown rice.
Absolutely. To make it gluten-free, simply replace the regular soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients are naturally gluten-free.
Medium to long-grain rice like Basmati or Jasmine is ideal. The key is that the rice must be cooked and completely cooled, preferably refrigerated overnight. This dries out the surface of the grains, preventing them from clumping together.
The garlic was likely cooked for too long or on heat that was too high. It should be fried on low-medium heat until it's a deep golden brown, not black. Remove it from the oil as soon as it reaches the right color, as it will continue to cook slightly from residual heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a hot wok or skillet with a teaspoon of oil until heated through. You can also microwave it, but the texture is best when reheated on the stovetop.