Burnt garlic chilli fried rice

hotel style fried rice

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Firstly spread 3 cups + 1/2 cup of loosely packed on a wide plate and refrigerate till we use
Add oil to a wide heavy bottom wok and heat in medium flame
When oil turns hot, add garlic and saute well till garlic turns golden brown
Add red chilli flakes; mix well
Furthermore, add capsicum and carrots; sauté for 2 mins
Add rice in batches; mix well in between each addition
Furthermore, add the required salt and soya sauce: mix gently
Add sugar, and 1/2 teaspoon of vinegar; mix gently
Cook for 3 minutes or till you get your desired rice texture
Turn off the stove and serve hot

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Garlic is a key ingredient for this fried rice. Fine chopping gives the best texture and also helps for even browning
The key to tasty restaurant-style fried rice is fluffy rice. I prefer using cold loosely packed rice from the fridge as it gives perfect fried rice. You can even use leftover rice for this recipe
Thinly chopped veggies cook faster and give an amazing texture to the fried rice so I would recommend that
Moisture in the washed vegetables might make rice mushy so always dry the washed vegetables well then thin chop for Veg Indo Chinese fried rice. Avoid fine chopping
Never use hot rice for fried rice. If you don't have time to cool the rice transfer the rice to a plate and drizzle sesame oil. Bring the rice to room temperature then prepare veg fried rice
For burnt garlic veg fried rice, sesame oil gives the best flavor so I would recommend that. You can add butter according to your taste
Red chilli flakes give the best flavor to the burnt garlic chilli fried rice. It also gives flavor close to Inchin bamboo garden style veg fried rice Yes, you can use black or white pepper powder. Adjust the pepper powder according to your spice.