Burnt Garlic Fried Rice with Paneer

Ingredients

• 4 cups Cooked Rice (Day‑old, chilled in refrigerator)
• 200 g Paneer (Firm paneer, cut into 1‑cm cubes)
• 12 cloves Garlic (Finely minced; will be burnt for flavor)
• 1 medium Carrot (peeled and diced small)
• ½ cup Green Beans (Trimmed and sliced diagonally)
• 1 cup Cabbage (Shredded)
• ½ cup Capsicum (Red Bell Pepper) (Diced)
• 3 stalks Spring Onions (White parts chopped; green parts for garnish)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• ½ tsp Salt (Adjust to taste)
• ¼ tsp Black Pepper (Freshly ground)
• 3 tbsp Vegetable Oil (Neutral oil such as canola or sunflower)
• ¼ tsp Red Chili Flakes (Optional, for heat)

Instructions

1. Prepare Day‑Old Rice

   Rinse 2 cups of raw rice until water runs clear, cook with 4 cups water. Once cooked, spread on a tray to cool, then refrigerate for at least 2 hours or overnight.

   Time: PT30M

2. Mince Garlic

   Peel and finely mince 12 garlic cloves. Set aside in a small bowl.

   Time: PT5M

3. Chop Vegetables & Paneer

   Dice carrot, capsicum, slice beans, shred cabbage, and chop spring‑onion whites. Cube paneer into 1‑cm pieces.

   Time: PT5M

4. Burn Garlic

   Heat 3 tbsp oil in wok over high heat. Add minced garlic and stir‑fry for 30‑45 seconds until dark brown and fragrant. Remove quickly to a side bowl to avoid over‑burning.

   Time: PT1M

   Temperature: high heat

5. Fry Paneer

   Add paneer cubes to the same wok and stir‑fry 2 minutes until lightly golden on all sides.

   Time: PT2M

   Temperature: high heat

6. Stir‑Fry Vegetables

   Add carrot, beans, cabbage, and capsicum. Stir‑fry 3‑4 minutes until vegetables are crisp‑tender.

   Time: PT4M

   Temperature: high heat

7. Add Rice

   Break up the chilled rice with hands, then add to wok. Toss continuously for 3 minutes, ensuring each grain is coated with oil and mixed with vegetables.

   Time: PT3M

   Temperature: high heat

8. Season

   Stir in burnt garlic, soy sauce, salt, pepper, and the white parts of spring onions. Cook another minute.

   Time: PT1M

   Temperature: high heat

9. Finish & Serve

   Turn off heat, garnish with chopped green spring‑onion tops. Serve hot directly from wok or transfer to a serving plate.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooked Rice: Jasmine rice, Basmati rice
• Instead of Paneer: Firm tofu
• Instead of Garlic: Garlic powder (different flavor)
• Instead of Carrot: Jicama
• Instead of Green Beans: Snow peas
• Instead of Cabbage: Napa cabbage
• Instead of Capsicum (Red Bell Pepper): Yellow bell pepper
• Instead of Spring Onions: Chives
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Red Chili Flakes: Fresh green chili, finely chopped

Equipment Needed

• Wok or large skillet
• Spatula or wok ladle
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Rice Cooker or Pot
• Mixing Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Burn garlic to a deep golden brown without turning black; this imparts the signature aroma.
• Season with soy sauce and burnt garlic at the end to prevent over‑cooking the delicate flavor.

Chef Tips from the Video

• Use a carbon‑steel wok for the best high‑heat performance.
• Add a few drops of sesame oil at the end for extra aroma (optional).
• For extra crunch, toss in a handful of roasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Can freeze for up to 1 month; reheat in a skillet with a splash of oil.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and refrigerate rice a day ahead.
• Pre‑chop all vegetables and store in zip‑lock bags.
• Measure soy sauce and spices in advance.