Burnt Garlic Fried Rice is an Indian twist to the Chinese fried rice dish, made with crispy fried garlic infused into the fluffy basmati rice and flavored with a variety of Asian sauces. This Indo-Chinese fusion fried rice is surely a winner!
Burnt garlic fried rice is not a traditional Indian dish, but a concept that was adapted from Chinese food and embraced by India in so many ways. This Indian version of Asian burnt garlic rice incorporates local flavors while drawing inspiration from Asian cooking techniques.
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Introducing to you, the irresistible Burnt garlic fried rice..
Indian fried rice is more savory, as the rice is seasoned with traditional Indian spices also with the Chinese elements. There are also different variations of Indian fried rice, depending on the region it is made. There has always been a never-ending debate as to which city makes the best Indo-Chinese fried rice in India.
Burnt garlic fried rice starts out just like every other Asian fried rice recipe, with cold leftover rice. Long-grain basmati rice is used instead of jasmine rice, giving it that Indian flair. A handful of garlic is chopped finely and cooked until crisp. Star anise is added, as the spring onions sweat in the oil along with garlic.
The key is balancing the amount of sauces you put in, so it doesn’t over power the rice and garlic flavor. The eggs and chicken completes the dish, making it a wholesome meal. You can pair this garlic-infused fried rice with Chicken Manchurian or Chicken and broccoli stir-fry.
You can also try different variations by adding peas, carrots, bell peppers or other vegetables, if you plan on making this regularly. Try out similar recipes like Kimchi fried rice or Golden fried rice with Cajun shrimp.
This easy burnt garlic rice recipe, made in 15 minutes, will never fail you. You now have restaurant style fried rice made right at home.
Ingredients
- Rice: Long-grain rice, preferably cool and day’s old rice to achieve the right texture and firmness.
- Garlic: The star ingredient of the dish. More the merrier.
- Spring onions: Packed with freshness and adds that perfect color contrast to the dish. Don’t forget to sprinkle some for garnish.
- Star anise: The best kept secret in Chinese cooking. You can smell the aroma from every corner of the room as soon as star anise hits the wok.
- Eggs: You can’t do Chinese fried rice without eggs.
- Chicken: We kept it simple by using chicken but you can go crazy and add any protein you desire.
- Light soya sauce: Adds that subtle taste of umami and sweetness to the dish without changing the color a lot.
- White vinegar: Adds slight acidity which balances out other flavors.
- Chili oil: Adds a spicy kick and is highly aromatic when infused into other ingredients.
- Vegetable oil: You can use any readily available oil at home.
- White pepper: It has a mild heat and is less pungent compared to black pepper.
- Salt: Season as required. Adjust the quantity based on the amount of soya sauce added and if the leftover rice was previously seasoned.
See recipe card for quantities.
Walk through the Recipe
Let’s start preparing our homemade burnt garlic fried rice.
We begin by beating two eggs in a bowl. Fry and scramble the eggs in a wok along with some vegetable oil and set it aside.
Next, we add in the chopped garlic and allow it to crisp up. Remember this is the most crucial step in this dish. Do not overcook the garlic as it may burn and turn bitter.
We then add in the spring onion whites, ground star anise and cook it for around 30 seconds until you smell the aroma of the star anise.
Add in the leftover rice, soya sauce, vinegar, chili oil, salt and white pepper and give it a quick toss. Once the sauces have combined, we add the cooked eggs and boiled chicken and mix the rice for a minute or two on high heat.
We finally add in the sliced green onions and give the wok a quick toss before transferring the rice to a plate.
Our homemade chicken and egg burnt garlic fried rice is now ready. Don’t forget to sprinkle over sliced green onions before serving.
Substitutions
You can replace some of the ingredients in the recipe to suit what you have at home.
- Chicken: cooked (bacon, prawns, tofu)
- Chili oil: Red pepper flakes
- White pepper: Black pepper
- Long grain rice: Jasmine rice
- Vegetable oil: you can use sesame oil for an authentic taste
Tips
- Day’s old cold rice: Cold, leftover rice is more firmer and less sticky which is good for the overall texture of the dish.
- Minimize moisture: Ensure the rice is dry and doesn’t have any moisture as excess moisture can turn the rice mushy during frying.
- Burnt garlic: Remember to add the garlic first and allow it to turn golden brown. Do not keep it for too long as it burns quickly and will turn the rice bitter.
FAQs
Carrots, peas, bell peppers and corn would go well with burnt garlic fried rice. You can choose a combination that suits your preference.
If the wok is smoking, it’s too hot. Wait for it to cool a little before adding in the garlic. Keep a close eye and stir constantly to ensure even cooking.
Using cold rice, star anise and soya sauce are the key ingredients, and a wok with high heat and continuous tossing to achieve “wok hei”.
Related Recipes
Looking for other recipes like this? Try these:
- Tender Beef Karahi Recipe
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Mushroom Pappardelle
- Chicken Fajita Rice Bowl
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
- Easy Crab Rangoon Egg Rolls
Recipe
Burnt Garlic Fried Rice
Ingredients
- 1 bowl long grain rice, cooked
- 8 cloves garlic, finely chopped
- 1 bunch spring onions
- 1 star anise, ground
- 2 eggs
- ½ cup boiled chicken, shredded
- 3 tablespoon light soya sauce
- 1 tablespoon white vinegar
- 1 tablespoon chili oil
- 4 tablespoon vegetable oil
- ½ teaspoon white pepper
- Salt to taste
Instructions
- Slice the spring onions and separate the greens from the whites. Beat two eggs in a bowl. In a wok, fry and scramble the eggs in vegetable oil and set aside.
- Heat vegetable oil in a wok on medium-high heat and add in chopped garlic to crisp up. Add in spring onion whites, ground star anise and cook for 30 to 40 seconds.
- Add in rice, soya sauce, vinegar, chili oil, salt and white pepper and give it a quick toss. Next, add in the scrambled eggs and boiled chicken. Toss and mix the rice for 1 to 2 minutes on high heat to bring the dish together.
- Add in green onions, quick toss and your burnt garlic fried rice is ready. Sprinkle over sliced green onions before serving.
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