Butter garlic fried rice recipe with quick video, step by step detailed pictures. Just basic garlic fried rice recipe with few ingredients in your pantry.
I am not one who explore much when it comes to other cuisines. Vj keeps telling me there are lot of vegetarian as well as tasty recipes in other cuisines. I do like simple recipes like these. Came across in this in Youtube in a Thai cooking channel, but it was Japanese. Thought I would make a vegan version of it. There is another version common among Indians/ Indian food bloggers which is burnt garlic fried rice which has vegetables in it.
This one is a simple version with just few ingredients. But I totally loved this process of this recipe. It is a simple recipe but you need one thing mainly, patience. The crispy garlic needed for garnish and even frying garlic for the rice in first step needs patience. Cook in low to medium heat to get the desired result. I have already posted a south Indian version of garlic rice. This is totally in contrast to it. I also made a paneer side dish to go with the fried rice, which will be posted next.
Butter garlic fried rice recipe
Equipments (Amazon Affiliate links)
- Frying pan
Ingredients
- 2 cups Cooked rice
- 1 Garlic whole bulb
- 1 tbsp Soya sauce
- 1 tbsp Butter
- 2 tbsp Oil
- 1/2 tsp Black pepper powder
- 2 tbsp Spring onion chopped
- Salt as needed
Instructions
- I used jeeraga samba rice and cooked with salt. Take 1 cup rice, wash & soak for minimum 10 mins. Pressure cook with 1 & 3/4 cups water for 4 whistles.
- Add 1 tsp sesame oil and cool over a broad vessel. Leftover rice, separate grains kept in fridge works best too.
- Slice 4 garlic cloves into thin slices of same thickness. Chop remaining cloves very finely.
- In a small tadka pan, heat oil and once medium hot, add sliced garlic. Fry in low flame until crisp, the bubbles ceases. Drain over paper towel and reserve the oil.
- Heat a pan with butter in medium flame. Do not let it smoke/ change colour. Add finely chopped garlic and keep roasting in low to medium heat for a minute.
- Add black pepper powder and stir fry until garlic starts to turn pale golden in colour. Never keep the flame in high heat. Use reserved garlic fried oil to sprinkle over.
- Add cooked rice, required salt and soya sauce over it. Mix well in high flame until you hear crackling sound from rice form getting sizzled in bottom of pan. Add half of spring onion.
- Mix for minute, switch off the flame. Transfer to serving bowl. Garnish with the crisp fried garlic slices and remaining spring onion.
Video
Notes
- For fried rice, the grains should be separate. So cook with less water ratio. Any type of rice works.
- Do not fry garlic in high flame as it will give un even cooked garlic.
Butter garlic fried rice method:
- I used jeeraga samba rice and cooked with salt. Take 1 cup rice, wash & soak for minimum 10 mins. Pressure cook with 1 & 3/4 cups water for 4 whistles. Add 1 tsp sesame oil and cool over a broad vessel. Leftover rice, separate grains kept in fridge works best too.
- Slice 4 garlic cloves into thin slices of same thickness. Chop remaining cloves very finely.
- In a small tadka pan, heat oil and once medium hot, add sliced garlic. Fry in low flame until crisp, the bubbles ceases. Drain over paper towel and reserve the oil.
- Heat a pan with butter in medium flame. Do not let it smoke/ change colour. Add finely chopped garlic and keep roasting in low to medium heat for a minute.
- Add black pepper powder and stir fry until garlic starts to turn pale golden in colour. Never keep the flame in high heat. Use reserved garlic fried oil to sprinkle over.
- Add cooked rice, required salt and soya sauce over it I used just 2 tsp, you can increase upto 1 tbsp.
- Mix well in high flame until you hear crackling sound from rice form getting sizzled in bottom of pan. Add half of spring onion.
- Mix for a minute and switch off flame. Transfer to serving bowl. Garnish with the crisp fried garlic slices and remaining spring onion.
I served with a paneer side dish. Any Indo-Chinese side dish will go well with it.
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