Burnt Garlic Rice


Ingredients for cooking rice:

½ cup basmati rice or any long grained rice, 100 grams

3 cups water, 750 ml

¼ teaspoon salt

¼ teaspoon sesame oil

for stir frying:

2 tablespoons sesame oil

10 grams garlic or 9 to 10 small to medium garlic cloves or 1 tablespoon finely chopped garlic

60 grams spring onions/scallions, 1 large or 2 small to medium spring onions or ⅓ cup chopped spring onion whites

80 grams carrot or 1 small to medium carrot or ⅓ cup finely chopped carrots

30 grams beans or 5 to 6 beans, finely chopped

80 grams capsicum or 1 medium capsicum or ⅓ cup finely chopped capsicum

1 teaspoon finely chopped celery, optional

½ teaspoon crushed black pepper or pepper powder, add as required

1 teaspoon naturally fermented soy sauce

¼ teaspoon rice vinegar or regular vinegar, optional

2 to 3 tablespoons chopped spring onion greens

salt as required

how to make the recipe: 

rinse ½ cup basmati rice very well in water till the water runs clear of starch. then soak rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.

in a pot or pan heat 3 cups water.

when the water becomes hot, add ¼ teaspoon salt and ¼ teaspoon oil.

bring the water to a boil on high flame. then add the rice.

gently stir or shake the pan.

cook the rice on high flame, till it becomes al dente. this is the rapid boiling method of cooking rice. hence no need to cover the pan with any lid.

the rice should be al dente, meaning almost cooked. if you want you can cook the rice more.

then in a colander or strainer, strain the rice.

gently rinse the rice with running water. this will stop cooking of the rice.

cover and keep the rice aside till it cools down. the rice has to be cooled at room temperature before you add it to the stir fried veggies.

preparing stir fried rice:

now rinse and then chop finely all the veggies. you can use your choice of veggies.

in a wok or kadai, heat 2 tablespoons sesame oil.

add 1 tablespoon finely chopped garlic.

on a low to medium flame, begin to stir fry the garlic.

first the garlic would start turning light brown and then become golden.

when the garlic turns golden, remove 1 to 2 teaspoon of the garlic and keep aside. we will use this stir fried garlic for garnish.

now continue to fry the garlic till it becomes more browned and a bit burnt.

once the garlic becomes more browned, then add the spring onion whites. reserve the spring onion greens to be added later and for garnish.

increase the flame to medium or high and stir fry the spring onions for a minute.

then add finely chopped french beans. this step is only if you are using french beans. if not using french beans, then move to step 12.

stir fry for 2 minutes on a high flame.

then add all the other veggies. mix well.

add ½ teaspoon crushed black pepper or pepper powder and 1 teaspoon finely chopped celery. add black pepper as per your taste requirements. skip celery if you do not have.

mix very well.

stir fry the veggies for 2 to 3 minutes.

then add 1 teaspoon naturally fermented soy sauce. the one i used was a gluten free soy sauce.

mix the soy sauce very well with the stir fried veggies.

add the rice.

season with salt. go easy on the salt as soy sauce already has salt in it.

mix and toss the rice very well with the stir fried veggies and burnt garlic. you can mix with a fork or spoon.

stir fry rice for a minute.

then add ¼ teaspoon rice vinegar and mix. adding rice vinegar is optional and you can skip it. instead of vinegar you can also add regular vinegar, apple cider vinegar or lemon juice. i generally add less vinegar, but you can add more or less as per your requirements.

switch off the flame and lastly add ¼ cup spring onion greens. mix very well. keep a few spring onion greens for garnish.

garnish with some spring onion greens and serve burnt garlic fried rice hot with gobi manchurian, veg manchurian or any indo chinese gravy dish.