Monday, 4 April 2016

Burnt Garlic Rice

The Oscars this year were a pure treat, especially to all those persons who were desperately and patiently waiting for Leonardo D'Caprio to hold the coveted trophy, since the day Titanic released in 1997. Now almost twenty years hence, a common dream has been realised and Leo's fans can breathe a sigh of relief.

What stuck me most was his acceptance speech though, the part where he mentioned that climate change is here, its happening now and its for real. Rightly so, truer words have not been spoken.

Two weeks ago as almost all of us, myself included, were relegating in the arrival of spring with jubliant glee, little did we foresee that the summer sun would be upon us without warning, in such a clipped span of time.

It is this very burning, all consuming heat that is keeping me and many of my blogger friends, from doing what we love best. Whipping up wonderful culinary gems. On most days with the arrival of dusk, our bodies turn incalescent, reminiscent of the noon behind us.

How then can one bear prolonged periods of heat aside a stove top? I surely cant.

Keeping this very pertinent reason before us, today's Burnt Garlic Rice recipe is a quick and easy no brainier and takes but a few minutes to put together.

Here we go...

You will need:

Serves 1
1 cup par boiled rice
1 tbsp finely chopped carrots
1 tbsp finely chopped french beans
1 tbsp chopped spring onions
1 tbsp finely chopped garlic + 1/2 tbsp finely sliced garlic for garnishing
1 tbsp vegetable oil
1/2 tbsp soy sauce
2 tsps chili garlic sauce
Salt to taste


In a wok or kadhai heat the oil, once the oil is hot, add finely chopped garlic, carrots and french beans.

Allow the vegetables to cook for 3 to 4 minutes.

Now add in the soy sauce and chili garlic sauce.

Next add in pre boiled rice.

Taste and add in salt to taste (remember soy sauce is salty too)

Mix well.

Now add in the spring onions and turn off the flame.

Burnt Garlic Fried Rice is ready to serve.

Garnish with spring onions and fried garlic slices.

Serve with you favourite Indo Chinese sauces


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