Serve this Burnt Garlic Fried Rice as a side for your Indo-Chinese thali. It's prepared with pre-cooked basmati rice, carrots, green beans, soy sauce and I use a whole bulb of garlic! It's deliciously savoury and with my recipe, you will get perfectly cooked separate rice grains.
Note – This recipe has been updated from our recipe archives with new images and content. First published on 7 July 2019.
Originally this recipe was prepared with the addition of baked tofu pieces. It is still an option, but I felt that I wanted to keep the recipe more simple and reflect the restaurant style version. If you want to add it, follow my crispy air fryer tofu recipe.
What makes this rice different from your usual Indo Chinese fried rice is the addition of plenty of garlic. A whole bulb in fact!
It's a great pairing with Indo-chinese dishes that have a gravy. My personal favourites are vegetable manchurian or these schezwan potatoes with mixed vegetables. Make it a complete meal with vegetable spring rolls.
If you fancy adding a little extra flavour, or want to prepare a rice that can be eaten as a meal in itself, try my schezwan fried rice.
Ingredient highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Basmati rice - I like to cook the rice well in advance so it has time to cool. I find that cooled rice is easier to stir fry and doesn't become mushy.
Veggies - I like to use fresh carrots and green beans. I cut the green beans and carrots into small cubes so they cook quickly and are also easy to eat. Finely chopped spring onions are best for garnishing.
Garlic - I use a whole bulb of garlic so you can really taste it in the rice. I finely chop and gently cook it so the flavour mellows out.
Flavourings - soy sauce, vinegar, and sugar. I like to use light soy sauce to keep the rice on the milder side but you can use whatever you have to hand. My preference is distilled vinegar. A pinch of sugar helps to balance out the flavour.
Sesame oil - I find that toasted sesame oil brings out the best "Chinese" style flavour. If you don't have it, use any other flavourless oil.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Burnt Garlic Fried Rice
Ingredients
- 4 cups cooked basmati rice
- 1 small bulb garlic roughly chopped
- 3 tablespoons toasted sesame oil
- ½ cup carrots diced
- ½ cup green beans chopped
- ¼ cup spring onions chopped (white and green parts separated)
- 2 to 3 tablespoons soy sauce
- 1 tablespoon vinegar
- pinch sugar
- salt to taste
- freshly ground black pepper
Instructions
- In a small bowl, mix together the 2 to 3 tablespoons soy sauce, 1 tablespoon vinegar and pinch sugar.
- Heat the 3 tablespoons toasted sesame oil in a wok until it just begins to smoke.
- Add the chopped 1 small bulb garlic and fry until it turns a deep golden brown, almost crisp. Remove the garlic from the wok and set aside.
- In the same oil, add the white parts of the ¼ cup spring onions along with the ½ cup carrots and stir-fry for a couple of minutes.
- Add the ½ cup green beans and cook for another minute until just tender but still vibrant.
- Pour the sauce into the wok and cook for around 40 seconds, allowing it to bubble slightly. Season with salt to taste and freshly ground black pepper to taste,
- Add the 4 cups cooked basmati rice, the reserved garlic, and the green parts of the spring onions, then toss gently to combine, making sure the grains stay separate.
- Serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I enjoy serving this when friends come over as part of a fakeaway spread, it goes so nicely with chilli paneer, manchurian or even a simple curry for a comforting meal.
jcookingodyssey says
Hope you like the taste of burnt garlic.
Sophie says
Your recipe brought back my vivid memory of streetfood in India. Eating some indo-Chinese was a part of my weekend ritual and this looks so so good. Thanks for the recipe and did I say the pictures are drool worthy!
jcookingodyssey says
Thanks Sophie, glad to know that you had great time in India and enjoyed Indo-chinese dishes.
Jenna Barton says
I’ve never tried tofu in the oven like this before it might improve my usual results!
jcookingodyssey says
Hope you like oven baked tofu Jenna.
Jelena says
Great idea for family meal. It provides good nourishment with tofu and can be side dish same as a main meal. Sound easy enough that even I can do it.
jcookingodyssey says
Jelena, Let me say if I can, anyone can 🙂
Melanie varey says
A great vegetarian recipe - lots of tasty ingredients in here.
jcookingodyssey says
Thanks!