How to make Burnt Garlic Vegetable Fried Rice -
Rice tossed with fresh cut vegetables and burnt garlic
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Garlic (लहसुन)
Cuisine : Indo-Chinese
Course : Rice
For more recipes related to Burnt Garlic Vegetable Fried Rice checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Baoli Handi Mixed Sprout Tahiri Ande ka Pulao Reewa Pulao
Burnt Garlic Vegetable Fried Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Burnt Garlic Vegetable Fried Rice Recipe
Basmati rice ,soaked for 15-20 minutes 1 1/2 cups
Garlic 10-12 cloves
French beans 5-6
Cabbage 1/4 medium
Carrot 1/2 medium
Spring onion bulbs 2-3
Spring onion greens 1 stalk
Salt to taste
Oil 1 tablespoon
Soy sauce 1 teaspoon
Vinegar 1 teaspoon
Method
Step 1
Finely chop garlic cloves, string the French beans and chop them finely. Finely shred cabbage, peel and grate carrot. Slice spring onion bulbs and finely chop the spring onion green stalk.
Step 2
Boil sufficient water in a deep pan and add salt. Drain and add the rice cover and cook till the rice is ¾ done. Drain and spread the rice on a plate to cool down.
Step 3
Heat oil in a non-stick wok, add garlic and sauté on high heat till golden brown. Add spring onion bulbs, mix and sauté for 30 seconds.
Step 4
Add French beans, carrot and cabbage, mix and sauté for 1 minute. Add salt and soy sauce and mix well.
Step 5
Add rice and adjust salt, toss and cook for 1 minute. Cover and cook on low heat for 2 minutes. Switch off heat, add vinegar and mix well.
Step 6
Transfer into a serving bowl, garnish with spring onion greens and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
