Burnt garlic fried rice is a regular fried rice recipe with the added goodness of fried garlic.

RECIPE :

Ingredients

• 1 1/22 tbsp cold pressed Groundnut oil
• 2 cups cooked basmati or any long grained rice
• 2 tbsp finely chopped garlic (adjust to taste)
• 2 spring onion whites chopped lengthwise and the greens chopped fine
• 1 tbsp light soy sauce
• 1/2 tsp white pepper powder
• Finely chopped carrots and blanched as per choice (when you blanch them add a pinch of salt to the water,it brightens the colour of carrots)
• 1 small green capsicum chopped fine
• 1/2 tsp vinegar
• Salt to taste

METHOD

Heat a wok over a high flame add 1 tbsp oil and swirl it so that it coats the wok.Reduce the flame add finely chopped garlic and stirfry till golden brown. Remove and keep aside.
In the same wok add 1 tbsp oil, add spring onion whites and stir fry for a minute.Add capsicum, stir fry.
Add blanched carrots and stir fry. Add cooked rice and stir fry again.Add white pepper powder and salt.
Add light soy sauce,and toss well. Finally sprinkle 1/2 tsp vinegar and half of the fried garlic stir fry well.
Garnish with spring onion greens and rest of the fried garlic. Serve hot.

TIP :

The whole cooking should be done on high flame and constant stir frying to get the crunchy effect.
Use refined groundnut oil.It makes a huge difference tastewise. Also Chinese cooking requires stir frying on high flame and groundnut oil can sustain high temperature.
Light Soy Sauce is saltier so take it into consideration while adding salt.
The flavour of soy sauce varies from brand to brand, so use accordingly. I have used Lee Kum Kee brand of Light Soy Sauce.

Cooking the rice by open pot method :

Wash 1 cup rice 3 to 4 times to let go off excess starch and till water runs clear, drain the water.Set aside for 30 minutes.
Add approximately thrice the quantity of water in a heavy bottomed pan and boil it. Add the rice, 1 tsp lime juice and 2 tsps of oil.
Let it boil and once the rice is nearly cooked drain off excess water,transfer the rice to a flat plate and fluff up the rice with a fork. The rice should be tender but not mushy.

NOTE:

Wash basmati rice, drain the water and set aside for about 30min. This reduces cooking time.
Adding 1 tsp lemon juice to the rice while cooking gives separate grains of rice as well as a brighter look to the rice.
3/4th cup long grained rice gives approximately 2 cups rice after cooking depending on the size and quality of the grain.