This is one of the most easiest, popular , delicious,flavorful Indo Chinese rice. The infusion of garlic slightly burnt in oil renders awesome taste to this dish and the aroma fills in the kitchen. This is also quite easy to make when you have friends/relatives over for lunch/dinner.

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This dish can also be prepared with chicken where in veggies are substituted with small grilled pieces of chicken. Generally I prepare this dish whenever I have leftover rice at home and this is also one of the easiest way to make kids eat veggies

This rice can be consumed as is or you can serve with Manchurian or any Chinese gravy

** Generally this dish is prepared with 1 day old rice, now I have put 2 steps here, in case you want to prepare this with fresh rice, you will have to start from Step 1 till the end and if you already have day old rice then directly proceed to step 2

*You can use any oil of your choice but it is the sesame oil which adds right flavor to the dish. Sauces can always be adjusted to taste, you can always reduce or increase the quantity as per taste. Use Organic/Gluten free soy sauce. You can use ACV too instead of white vinegar ,just add little of it as ACV changes the flavor of the dish

Preparation time: 30 mins Cooking time: 13 mins Total time: 43 mins

Servings: 2-3


  • 3- 4 tbsp Sesame Oil
  • 2 tbsp Garlic cloves finely chopped
  • 4 tbsp white part spring Onions chopped
  • 2 tbsp green spring Onions chopped
  • 4 tbsp finely chopped Carrots
  • 3 tbsp Beans , finely chopped
  • 1/2 cup Capsicum/Bell pepper , finely chopped
  • 1 tsp Red Chili sauce
  • 1/2 teaspoon green Chili sauce/1 green chili slit (optional)
  • 1- 2 teaspoon Vinegar – adjust
  • 2-3 teaspoon soya sauce – adjust
  • 1/4 tsp Pepper
  • Salt to taste
  • 2 cups cooked Basmati Rice/Long grain rice or 1 cup raw Basmati rice
  • For Garnish
  • 1 tbsp green spring Onions chopped

Steps to prepare

Step 1: With fresh raw rice

  • Clean and soak rice for 30 minutes. Drain excess water and keep it aside
  • Heat 3-4 cups water in a vessel, add 1 tbsp oil and salt. Bring water to boil
  • Add the drained rice and mix well
  • Cook until rice is al dente, it should be only 90% cooked.
  • Drain excess water immediately to prevent further cooking of the rice
  • Rinse through cold water, this will prevent rice grains sticking. Once rice is cooled and drained, refrigerate for 30 minutes. This will give perfect texture to rice

Step 2: When rice is already prepared or with day old rice

  • Heat oil in a pan and add garlic cloves
  • Stir fry until golden brown, you can reserve few pieces for garnish
  • Now stir fry garlic until garlic is aromatic and bit burnt
  • Add in spring onions to the pan and saute for 2 minutes
  • Add in beans and stir fry for 3 minutes
  • Add in rest of the veggies and stir fry until veggies are cooked yet crunchy
  • Add in sauces, pepper and vinegar. Mix well. I generally add in chili sauce once I separate out the rice for my Kid. Both me and hubby love the chili flavor but I skip it when I am preparing for my son and add chili sauce towards the end of the dish for us.
  • Add in cooked rice and gently mix well
  • Add salt and mix well. Go easy on the salt as the rice was cooked with salt and sauces also have salt. Stir fry the rice for 2 minutes over high heat
  • Garnish with reserved garlic and green part of spring onions. Serve hot. You can eat them as is or with any Manchurian gravy
Burnt Garlic Fried Rice
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

4 replies on “Burnt Garlic Veg Fried Rice

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