Burnt Ginger Rice

Don’t get misled by the word burnt – the taste of this preparation is absolutely divine. This is a Sanjeev Kapoor exclusive recipe.

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Burnt Ginger Rice

Main Ingredients Rice, Ginger
Cuisine Chinese
Course Rice
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Burnt Ginger Rice

  • 11/2 cups Rice
  • 4 1 inch piece Ginger
  • 1 small Onion
  • 2-3 Fresh coriander leaves sprigs
  • 4 tablespoons Oil
  • 1 tablespoon Light soy sauce
  • ½ tablespoon Tomato sauce
  • ½ tablespoon Red chilli paste
  • to taste Salt
  • 1 tablespoon Vinegar


  1. Cook in four cups of boiling water until just cooked. Remove, drain well and cool.
  2. Peel, wash and finely chop onion. Peel, wash and thinly slice ginger. Clean, wash and chop coriander leaves.
  3. Heat oil in a wok, add sliced ginger and stir-fry for two to three minutes or till ginger turns brown in colour. Remove with a slotted spoon and drain onto an absorbent kitchen towel. Reserve some ginger pieces for garnish and finely chop the remaining ginger.
  4. Reheat oil, add chopped fried ginger, onion and stir-fry briefly. Immediately add cooked rice, light soy sauce, tomato sauce, red chilli paste, and salt to taste.
  5. Cook on high heat for a minute, stirring and tossing continuously. Add chopped coriander leaves, vinegar and serve hot, garnished with the reserved fried ginger slices.

Nutrition Info

Calories 1642
Carbohydrates 237.9
Protein 23.4
Fat 66.1
Other Fiber Niacin- 12mg