Make your own healthy burnt garlic fried rice with this easy recipe. Use leftover rice, or cook and dry it on a plate first, so it doesn’t stick to the wok. This easy family dinner comes together in 30 minutes and is full of flavour from burnt garlic and fresh veggies.
Cook 4 cups long grain white rice. Spread the rice in a tray, cover and refrigerate overnight or a couple of hours.
Stir fry and scramble 4 eggs.
Mix in a bowl – 1/2 tsp crushed black pepper, 1/2 tsp salt, 1 tsp sugar, 2 tsp vinegar, 3 tsp soy sauce, 2 tsp red chilli paste/red chilli sauce and 3 chicken bouillon cubes. Set this sauce mixture aside.
Chop 15 garlic cloves. Leave this chopped garlic open at room temperature for 10 to 15 minutes before cooking. (This resting period activates an enzyme that maximises allicin production, a beneficial compound known for its health and immune-boosting properties)
Heat 3 tbs oil in a large wok. Add 1 tbs butter. When the butter melts, add 3 tsp of the chopped garlic. Remove and set aside.
Fry 1 chopped onion in same wok. Add the white of 2 spring onions. Add 1 cup chopped carrots and beans. Fry on high heat, tossing well.
Add the sauce mixture. Stir well.
Toss in the cooked rice and half the burnt garlic. Stir fry for 2 minutes.
Remove the seeds from 5 dried red chillies. Slit into rings and add to the rice.
Garnish with green spring onion bits and the remaining fried garlic bits.
By Linda Joseph Kavalackal,
Christ & Co.
