Indo Chinese Garlic Fried Rice is a delicious concoction from Indian Chinese restaurants that incorporates crispy little chips of burnt garlic. A gluten-free, nut-free, vegan recipe.
You might also like these recipes for veg fried rice and vegan "egg" fried rice.
An Indo Chinese dish I absolutely love, and tried to eat as often as I could, is Garlic Fried Rice. But perfecting garlic rice is easier said than done.
For one, the garlic flavor simply doesn't seem to stick, which can be harsh for someone who loves garlic as much as I do. But at the bustling Cafe Leopold on Colaba Causeway and at a few other restaurants, I found a version that incorporated little bits of brown -- almost burnt -- garlic, and they gave the rice an impressive garlic flavor that was to die for.
My version here is my own: Indian Chinese dishes usually include monosodium glutamate, a flavoring agent that adds a unique taste, but I prefer not to use it because it has been mired in controversy for possible side effects. I use a ton of garlic, though, and I brown it first starting with some cold oil to draw out the most flavor from it.
While here in the United States we tend to use short-grained rice for Chinese dishes, it is a good idea, and perhaps important, to use a long-grained Indian rice like Basmati for this recipe, because that's what they use in India and it will give you the most authentic flavor.
When in a rush, I make this a one-pot dish, by adding to it cubes of baked or air-fried tofu. You can leave the tofu out -- Indian restaurant versions don't have it -- but I really like the texture that the chewy tofu adds.
This recipe is a keeper, and one you'll be making in your kitchen over and over, as I will. Serve it with a delicious, rainbow-hued Vegetable Jalfrezi for a perfect meal.
Recipe card
Indo Chinese Garlic Fried Rice
Ingredients
- 1 ½ cups raw basmati rice (or other long grain rice, dry)
- 20 large cloves garlic (smashed, then thinly sliced)
- 2 tablespoon sesame oil (another vegetable oil is fine if you don't have this)
- 1 large green bell pepper (finely diced)
- 1 tablespoon soy sauce (tamari is good as a gluten-free substitute)
- 1-2 teaspoon red pepper flakes
- 1-2 tablespoon rice vinegar
- 6 spring onions (trimmed and white and green parts finely chopped)
- Salt to taste (use kala namak or black salt if you have it)
- 14 oz baked tofu (cut into small cubes, optional)
Instructions
- Cook the rice, like pasta, in a large pot of salted boiling water, until about 80 percent done. The grains should still be al dente. This will help keep your rice from turning into mush when you stir-fry it. Spread the rice on a baking sheet in a thin layer to help any additional moisture evaporate.
- Heat the oil in a large wok and add the chopped garlic to it while it's still cold. Cook the garlic, sauteing frequently, until it is golden brown and almost burnt. Remove three-fourths of the garlic from the oil using a slotted spoon and set aside.
- Add the green bell pepper to the hot oil along with the baked tofu cubes, if using, and saute for a couple of minutes. Add the red pepper flakes, then add the cooked, cooled rice along with the soy sauce and rice vinegar. Use more or less of the red pepper and vinegar, according to your taste.
- Stir-fry the rice in the wok over high heat, about five minutes. In the last couple of minutes of cooking, add the chopped spring onions and add salt if needed.
- Serve hot after sprinkling on the reserved garlic.
Nutrition Information
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kk says
20 garlic cloves or 2?
Vaishali says
20! It's garlic fried rice. 🙂
Punam Paul says
Combination of spices in this recipe is simply delicious.
Anu says
I made this dish on the day you posted and boy was it lip snacking goo!! .Mushrooms and some assorted veggies in the fridge were an welcome addition. I love my veggie, what can I say! Thanks a ton!
Pam says
Can’t wait to try your dish! FYI- in Southern CA in Little Saigon region of Westminster, you can find fresh sugar cane drink- Vietnamese put kumquat juice in it & macerated kumquats. Very delicious!
1960s girl says
Hello,
So you were away on a trip. I was wondering if you had closed your blog or maybe I unsubscribed myself from it inadvertently! Ha!Ha!
Your recipe seems delicious and I think it's refreshing to hear about other foods people eat besides the classics.
I'm going to have to try that recipe and maybe keep a few breathmints nearby!
I'm glad the blog is back!
Anonymous says
I love Indian food I will try this recipe sounds so good! Thanks for sharing ?
Ruth Eisenbud says
HI Vaishali,
So happy to hear that you were in India. I hope the visit nourished you spirit.
I know what you mean about real indian food tasting better. Despite my best efforts my food never tastes as good as the food I have at my Indian friend's home. She is from Pune & prepares a lot of dishes of Maharashtra... She even made usal, (as least that is the name I recall.
I was disappointed thought that your first recipe back was into-chinese, not my favorite cuisine... If you can please post some more traditional indian recipes is possible. I crave Indian food & cant get enough.
Ruth