Burnt Garlic Fried Rice
Burnt garlic fried rice is an Indo-Chinese dish made with plenty of garlic that is cooked until crisp, mixed veggies, and basmati rice. It's my family's favorite fried rice, quick and flavorful for a weeknight dinner!
Ingredients
- 10 garlic cloves, minced in a processor
- 2 tbsp avocado oil or another neutral oil
- ¼ cup leek whites or green onion whites
- 1 carrot, finely chopped
- 6-8 green beans, finely chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ cup leek greens, chopped
- ½ tsp black pepper
- ½ tsp red chili flakes
- 1 tbsp soy sauce *sub tamari
- 1 tbsp chili garlic sauce
- 3 cups rice, day-old or cooled down
- salt to taste
- ¼ cup chopped green onions (for topping)
- chili oil (optional, for topping)
Instructions
- Process the garlic cloves until they are roughly minced. Add 2 tbsp avocado oil to a pan or wok over medium heat. Fry the garlic until it is crisp and browned. Set 2 tsp of garlic aside for topping.
- In the oil remaining in the pan, add the leek whites or green onion whites. Cook for 3-4 minutes until they start to wilt and brown.
- Add all the chopped veggies: carrot, green beans, bell peppers, and leeks. Turn up the heat a little and stir occasionally until the veggies are softer and mostly cooked.
- Add pepper, red chili flakes, soy sauce, and chili garlic sauce. Mix well with the veggies before adding the rice, one cup at a time.
- Mix the rice so it combines nicely with the veggies. Taste and add another ½ tbsp soy sauce if needed as well as salt to taste.
- Top with the crispy garlic you set aside, green onions, and chili oil.