📝 About This Recipe
A quintessential masterpiece of Indo-Chinese street food, this dish celebrates the transformative power of garlic when pushed to its deep, golden limit. This recipe balances the intense, nutty bitterness of 'burnt' garlic with the punch of umami-rich sauces and the fresh crunch of garden vegetables. It is a high-heat wok symphony that delivers a smoky, 'wok hei' aroma that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Aromatics
- 3 heads Garlic (finely minced (about 1/2 cup))
- 1 inch Ginger (peeled and finely minced)
- 2-3 pieces Green Chilies (finely chopped for a spicy kick)
- 2 pieces Dry Red Chilies (broken into halves)
The Base
- 3 cups Basmati Rice (cooked, chilled, and grains separated; preferably day-old)
- 4 tablespoons Vegetable Oil (neutral oil with a high smoke point)
- 1 teaspoon Sesame Oil (for a nutty finish)
Vegetables and Seasoning
- 1/4 cup Carrots (finely diced)
- 1/4 cup French Beans (finely chopped)
- 2 tablespoons Spring Onion Whites (chopped)
- 1.5 tablespoons Light Soy Sauce (for salt and color)
- 1 teaspoon Vinegar (white or rice vinegar)
- 1/2 teaspoon White Pepper Powder (essential for authentic Desi-Chinese flavor)
- to taste Salt (keep in mind soy sauce is salty)
For Garnish
- 1/4 cup Spring Onion Greens (freshly chopped)
👨🍳 Instructions
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1
Ensure your cooked rice is cold and the grains are individual. If using fresh rice, spread it on a tray and refrigerate for at least 2 hours.
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2
Heat 2 tablespoons of vegetable oil in a heavy-bottomed wok or large skillet over medium-low heat.
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3
Add 3/4 of the minced garlic to the oil. Fry slowly, stirring constantly, until the garlic turns a deep golden brown. Do not let it turn black or it will be too bitter. Drain on a paper towel and set aside; this is your 'burnt' garlic topping.
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4
Wipe the wok if needed and turn the heat to high until the remaining 2 tablespoons of oil are shimmering and slightly smoking.
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5
Toss in the remaining fresh minced garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
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6
Add the dry red chilies and the spring onion whites. Sauté for another 30 seconds on high heat.
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7
Add the finely diced carrots and French beans. Stir-fry for 1-2 minutes. The goal is to keep them crunchy, not soft.
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8
Add the chilled rice to the wok. Use a spatula to gently break up any clumps without breaking the long grains of rice.
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9
Drizzle the soy sauce and vinegar around the edges of the wok so they sizzle before hitting the rice.
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10
Season with white pepper powder, salt, and half of the golden fried garlic you prepared earlier.
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11
Toss everything together on the highest heat possible for 2-3 minutes. You want to hear the rice 'crackle'—this creates the smoky flavor.
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12
Turn off the heat. Drizzle with sesame oil and toss in the spring onion greens.
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13
Transfer to a serving bowl and garnish generously with the remaining crispy 'burnt' garlic.
💡 Chef's Tips
Always use day-old refrigerated rice; fresh rice contains too much moisture and will turn mushy in the wok. Don't walk away when frying the garlic—it goes from golden to burnt (bitter) in a matter of seconds. Use a thin carbon steel wok if possible to achieve 'Wok Hei', the breath of the wok. If you want more protein, you can scramble an egg in the center of the wok before adding the rice. White pepper is the secret ingredient; black pepper is fine, but white pepper provides that specific Indo-Chinese restaurant aroma.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Veg Manchurian or Gobi Manchurian gravy. Pairs beautifully with a crisp, cold Lager or a refreshing iced lemon tea. Add a side of 'Chili Vinegar' (chopped chilies soaked in white vinegar) for an extra tangy punch. For a complete meal, serve alongside a spicy Schezwan stir-fry.