Chinese Burnt Garlic Fried Rice Recipe

Chinese Burnt Garlic Fried rice recipe, Rice tossed with some Burnt garlic and veggies. And to make it Indo Chinese, some Black pepper and Soya sauce. This recipe is our twist to traditional Chinese Burnt Garlic Fried Rice recipe.

There are very few food items that taste good even when overcooked or burnt. One such ingredient is garlic which when cooked until brown releases a unique flavour that transforms this Chinese Burnt Garlic Fried Rice recipe into a fragrant and distinctive dish. A word of caution while frying the garlic – it should be fried till it starts turning brown and not till it becomes black because that will make it bitter.

How to Make Chinese Burnt Garlic Fried Rice Recipe?

As the name suggests, hero of this dish is Burnt Garlic. Traditionally, Chinese Burnt Garlic Fried Rice recipe consists Rice tossed in with some burnt garlic. In Chinese super markets burnt garlic is readily available and so its easy for home cooks to toss in some rice with Oil, Burnt Garlic and Salt to make this wonderful dish.

But in FoodiBlog kitchen, we create new recipes. This Chinese Burnt Garlic Fried Recipe recipe is twisted by adding some veggies like Carrots and Beans and to satisfy our Indian taste buds, we also need a bit of Black pepper added to the dish. This gives the required spiciness to the dish and Soya sauce for that umami flavor.

There are some variations to Chinese Burnt Garlic Fried Rice recipe, like Burnt Chilli Garlic Fried rice recipe. In this dish, spicy Chinese Red Chillies are added along with Burnt garlic. In India, it is difficult to source this Chinese Red Chillies and hence we used Black pepper in our dish.

What Other Indo Chinese we cook in our Kitchen?

1. Schezwan Fried Rice
2. Chilli Paneer Dry

Farfalle Pasta in Olive Salsa Sauce

Bow shaped pasta tossed in a simple olive salsa and herbs. Add a portion of garlic bread and a glass of wine if you like to complete this meal. Do keep in mind that the olives are pickled in brine and so you may need to be a little cautious while adding the salt to this recipe.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Pasta and Noodles

Cuisine Italian

Ingredients

  

• 2 cups farfalle pasta
• ½ cup chopped onions
• 1 to 2 tablespoons tomato purée
• ¼ cup chopped green olives
• ¼ cup chopped black olives
• 1 teaspoon chopped garlic
• 2 tablespoons chopped coriander
• ¼ cup dried herbs
• 2 tablespoons olive oil
• ½ tablespoon paprika
• salt and freshly crushed pepper to taste

Instructions

 

• Cook the farfalle till it is almost done; drain and refresh in cold water. Keep aside till required.
  2 cups farfalle pasta
• Heat the oil, add the onions and garlic and sauté for a few seconds.
  ½ cup chopped onions, 2 tablespoons olive oil, 1 teaspoon chopped garlic
• Add the tomato puree and the olives and simmer for a few seconds.
  1 to 2 tablespoons tomato purée, ¼ cup chopped green olives, ¼ cup chopped black olives
• Add the coriander, herbs, salt, pepper and the pasta and toss gently, till the pasta is hot.
  2 tablespoons chopped coriander, ¼ cup dried herbs, salt and freshly crushed pepper to taste, 2 cups farfalle pasta
• Serve hot sprinkled with the paprika.
  ½ tablespoon paprika

Notes

1. The secret of cooking pasta is to use ample water. Always cook pasta in a large pan of boiling water with 1 teaspoon of salt and 1 tablespoon of oil.
2. Add the pasta to the boiling water by adding a few strands or one sheetof pasta at a time.
3. Cook uncovered, stirring occasionally and gently until the pasta is tender.
4. Cooked pasta should be 'al dente' or firm to the bite. Undercooked pasta has a taste of raw flour whereas overcooked pasta will be soft and sticky.
5. akes a little longer than the fresh version. Very small pasta may cook in 5 minutes (like spaghetti, dried lasagne sheets), while large shapes may require 10 minutes (like macaroni, fusilli, conchiglie. Fresh pasta will take about 3 to 5 minutes to cook.
6. Immediately drain the cooked pasta in a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.
7. If the pasta is not used immediately, add 1 tablespoon of oil to it and toss it.
8. Two cups of dried pasta will yield 3 cups of cooked pasta. This quantity is sufficient for 4 persons. Fresh pasta does not increase much in volume whilst cooking, as it does not absorb much water.

Chinese Burnt Garlic Fried Rice

Chinese Burnt Garlic Fried Rice recipe is, Rice tossed in with some burnt garlic and veggies

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indo Chinese

Servings 4 servings

Calories 155 kcal

Ingredients

  

• 2 tsp Oil
• 10 cloves garlic chopped
• 2 cups cooked rice
• 1/4 cup carrots chopped optional
• 1/4 cup beans chopped optional
• 1 tsp black pepper powder
• 1 tsp soya sauce
• salt as per taste

Instructions

 

• Heat 2 tbsp oil in a wok over medium heat. Add 1/3 chopped garlic, saute until they turn brown. Remove Garlic from the pan.
  2 tsp Oil, 10 cloves garlic
• In the same pan, remove excess oil (if any). We will need approx 2 tsp oil for fried rice.
• Add remaining garlic in wok and saute them for few seconds on high heat.
  10 cloves garlic
• Now add Chopped Carrots and Chopped Beans, mix it well.
  1/4 cup carrots, 1/4 cup beans
• Add rice, black pepper, salt and soya sauce. Toss the rice well and cook over high heat for 3-4 minutes.
  1 tsp black pepper powder, 1 tsp soya sauce, salt, 2 cups cooked rice
• In the end, add Burnt garlic and mix it with rice.
• Serve burnt garlic rice warm garnished with spring onion greens.

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