Burnt Garlic Fried Rice

Burnt garlic fried rice is a personal favorite. Aromatic & flavorful garlic is mildly burnt & then cooked with crunchy veggies like mushrooms, beans & green peas using Asian sauces, Burnt garlic lends an exciting touch to this aromatically cooked Asian rice. This delicious Indo-Chinese dish is quick & easy to make.
Course: Main Course, rice
Cuisine: Asian, Chinese, Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Priya Lakshminarayan


  • 2 cups Mahatma Basmati Rice
  • 2 tbsp sesame oil
  • 30 cloves garlic
  • 4 green chillies
  • 1 onion
  • 2 cups mushrooms
  • 1 cup French beans
  • 1/2 cup green peas
  • 1 tbsp vinegar
  • 1-2 tbsp soy sauce
  • 2 tbsp Tabasco
  • 1 tsp sugar
  • Salt as required


  • Wash and soak Mahatma Basmati rice in water for 30 minutes. Doing this ensures the grains are fluffy and separate, ideal for fried rice. Then cook the rice in a rice cooker as per its instructions. Next we need to chop lots of garlic using this hassle free chopper which I absolutely love. Especially for recipes like these where there is lot of garlic being used, this chopper comes super handy. Next chop all the veggies that you wish to add to the burnt garlic fried rice. Heat sesame oil in a wok. Add and fry the minced garlic till they become brown and crispy. Keep stirring so that the garlic browns uniformly. You can remove some at this point and use it for garnish later. Then add the minced green chillies and onions. Saute till they turn translucent. 
    Then add the veggies like beans, mushrooms and green peas along with salt. Saute till the veggies are cooked. Sprinkle some water to speed up the cooking of the veggies. Now its time to add all the sauces like vinegar, soy sauce, Tabasco, sugar and salt. Continue to stir fry for another minute and then add the cooked rice to the wok. Mix it all well together and take it off the flame. Garnish with some fried garlic. Burnt Garlic Fried Rice is now ready!
You can also add carrots, scallions, bell peppers to this recipe.