Burnt Garlic Veg Fried Rice

Chinese is my most favorite cuisine. When we were growing up, we had only two kinds of exotic food to choose from – chinese and burger/pizza junk( yea, way back, Pizzas and burgers were thought of as exotic …dont ROFL now).

Burnt Garlic Veg Fried Rice

Burnt Garlic Veg Fried Rice

Indian chinese is a modified tweaked version of the authentic. Spiced up and sauced up, the Indian version literally yells out to your palette!!

I made this wonderful aromatic fried rice with lots of minced veggies and an extra dose of burnt garlic for that amazing flavor. Teamed it with exotic veggies in a hot sauce, and the complete meal beckoned us with unabashed greed.

Colorful and Flavorful

Colorful and Flavorful

Avoid the MSG, keep it simple and healthy.

Avoid the MSG, keep it simple and healthy.

Usually I do my cutting and chopping while the onions get sautéed, but not for Chinese. Please remember to always keep your veggies chopped and ready for use before putting that wok on fire! Quick sauteing on high flame is the trick for most chinese dishes.

Since I was combining the rice with a hot soy sauce vegetable, I skipped adding sauces to the rice. This way, you get to enjoy the right flavors from the right source.

Ingredients

  • 1 cup rice, washed, soaked, cooked so that each grain is separate and cooled.
  • 8-10 cloves of garlic, thinly sliced or chopped
  • 2-3 green chilies, minced
  • 1 tiny piece of ginger, grated
  • 1 onion, minced
  • 2-3 green spring onions, minced
  • 1 cup thinly minced vegetables, like carrot, beans, bell peppers and peas
  • salt and pepper to taste
  • 1 tsp oil
  • Optional: chopped mushrooms

Method

Keep your vegetables all chopped and ready. Heat a light chinese wok, add oil. Once hot, saute the garlic till they turn golden brown. Remove half the garlic, keep aside. Now, throw in the ginger green chili, onions and the white part of spring onions. Saute all on high.

Then add your minced veggies, along with salt. Keep frying on a high flame till almost done. We like our veggies with that extra crunch and bite, so we leave it at 80% done. Add rice, along with spring onion greens, burnt garlic and pepper powder.

Mix well with gentle hands. Take care not to smash the rice.
Serve with any chinese style vegetable or paneer.

Ni Hao.

Ni Hao.

Satisfies those ravenous hunger pangs.

Satisfies those ravenous hunger pangs.


Note:
I avoided the MSG and any other extra sodium, and still the end result rocked.

Burnt Garlic kicks Taste buds!

Burnt Garlic kicks Taste buds!

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