Garlic Fried Rice Recipe – Authentic Indian Style with Soy & Spice

Last Updated on 2 months by Neha Deshmukh

Garlic Fried Rice Recipe – Authentic Indian Style with Soy & Spice

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that hits all the right spots. And honestly, nothing beats a good plate of fried rice. But this isn’t just any fried rice – this is my family’s take on Indian-style Garlic Fried Rice, packed with aromatic spices and a lovely savory kick from soy sauce. It’s a little different, a little special, and totally addictive. I first made this when I was craving something comforting after a long day, and it’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This Garlic Fried Rice is seriously a winner. It’s ready in under 30 minutes, making it perfect for busy evenings. The blend of traditional Indian spices with soy sauce creates a unique and incredibly delicious flavor profile you won’t find anywhere else. Plus, it’s a fantastic way to use up leftover rice! It’s comforting, flavorful, and always a crowd-pleaser.

Ingredients

Here’s what you’ll need to make this amazing fried rice:

• 1.5 cup basmati rice (about 200g)
• 2.25 cup water (530ml)
• 0.5 teaspoon salt (2.5g)
• 3 tablespoon peanut oil (45ml)
• 1 bay leaf
• 1 cinnamon stick
• 5 cloves
• 2 star anise
• 0.33 cup minced garlic (about 80g)
• 2 teaspoon red chilli flakes (10g)
• 1.5 tablespoon soy sauce (30ml)
• 1 teaspoon sugar (5g)
• 1 teaspoon peanut oil (5ml)
• 0.5 cup carrots, diced (75g)
• 0.5 cup green beans, chopped (75g)
• 2 cup cabbage, shredded (150g)
• 0.5 teaspoon salt (2.5g)
• 0.25 cup green capsicum (bell pepper), diced (50g)
• 0.25 cup spring onions, chopped (30g)
• 1 teaspoon unsalted butter (5g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that works perfectly in fried rice. Don’t use short-grain rice, it’ll get too sticky.
• Peanut Oil: I love the flavor peanut oil adds, but you can substitute with vegetable or canola oil if you have allergies.
• The Spice Blend: The combination of bay leaf, cinnamon, cloves, and star anise might seem unusual in fried rice, but trust me – it adds a beautiful depth of flavor that’s distinctly Indian. It’s a regional variation I grew up with!
• Soy Sauce: Use a good quality soy sauce for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 15 minutes. This helps it cook up nice and fluffy. Then, drain the rice and cook it in a pressure cooker with 2.25 cups of water and 0.5 teaspoon of salt for 2 whistles. Once the pressure releases naturally, fluff it up with a fork.
2. Now, let’s make the garlic crunch! Heat 3 tablespoons of peanut oil on low heat. Add the bay leaf, cinnamon stick, cloves, and star anise. Fry for 3-4 minutes until fragrant and golden. Add the minced garlic, red chilli flakes, soy sauce, and sugar. Fry for another minute, then remove the whole spices after they cool down a bit.
3. Heat 1 teaspoon of oil in a wok or large frying pan over high heat. Add the carrots, green beans, and cabbage. Stir-fry for 4-5 minutes until slightly softened. Add the capsicum and 0.5 teaspoon of salt and cook for another 2 minutes.
4. Time to bring it all together! Add the cooked rice to the wok with the vegetables. Pour in the garlic crunch mixture, spring onions, and butter. Toss gently but thoroughly until everything is well combined and heated through.
5. Give it a taste and adjust the seasoning if needed. Serve immediately and enjoy!

Expert Tips

• Cold Rice is Best: Using day-old, cold rice is ideal for fried rice. It’s drier and won’t clump together as easily.
• High Heat is Your Friend: High heat is essential for getting that slightly charred, smoky flavor.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the fried rice in stages to avoid overcrowding the wok.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the butter with vegan butter or an extra tablespoon of peanut oil.
• Gluten-Free Adaptation: Make sure your soy sauce is gluten-free! There are plenty of tamari options available.
• Spice Level: Adjust the amount of red chilli flakes to your preference. My friend loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This is a fantastic quick weeknight meal, but it’s also great for potlucks or casual gatherings. It’s always a hit!

Serving Suggestions

This Garlic Fried Rice is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Pickled onions
• A simple Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Note that the texture may change slightly upon reheating.

FAQs

Let’s answer some common questions:

• What type of rice is best for fried rice? Basmati rice is my top choice, but you can also use long-grain rice. Avoid short-grain rice as it tends to get sticky.
• Can I make this ahead of time? You can cook the rice and chop the vegetables ahead of time. But it’s best to assemble and fry the rice just before serving.
• How do I prevent the rice from becoming sticky? Using cold, day-old rice and high heat are the keys to preventing sticky fried rice.
• What is the best way to store leftover fried rice? Store it in an airtight container in the refrigerator.
• Can I use a different oil instead of peanut oil? Yes, you can substitute with vegetable or canola oil.

Enjoy making this recipe! I hope it becomes a favorite in your home, just like it is in mine. Let me know in the comments how it turns out!