Burnt Garlic Veggie Fried Rice (gluten-free, dairy-free, nut-free)

Have you ever experienced a new dish or meal at a restaurant and can't forget about it? A few years ago I ate at an Indo-Chinese restaurant. It was the first time I've had Indian - Chinese fusion. I love Indian and Chinese...but I'd never expeienced them together. There are so many delicious flavors - spicy, rich, salty, creamy. For me, this meal was all about a dish I'd never had before - Burnt Garlic Fried Rice. I just remember loving the unique flavors - spicy and over-the-top garlicky with a mix of veggies, turmeric and soy sauce.

After a bit a research, I decided to re-create the dish at home. Burnt Garlic Fried Rice is made using a cooking technique essential to Indian cooking. Minced garlic is added to hot oil and "fried" until it becomes fragrant and nearly at the point of burning. The trick is, though, you don't actually burn the garlic, because you'd end up with a terienced them togerible bitter flavor. When done right the garlic permeates the oil and gives the whole dish an incredible toasted garlic flavor. My recipe calls for 10 (yes 10!) cloves of garlic, so if you are a garlic fan, then this one is for you.

My at home version has become a staple ever since and I feel like it's such a delicious sub to the restaurant version. While you can find the dish with both meat and veggies, I wanted to create a veggie option that can be eaten as a side dish or main meal. It's great to cook for a week night meal because it's quick, tasty, and filling. I also love to make a big batch and to eat for lunch throughout the week. I load up the Basmati rice with peas, edamame, carrot and then all of the flavor is from garlic, onion, turmeric, red chili, soy sauce and scallions.

Burnt Garlic Veggie Fried Rice

Active Time: 30 minutes

Total Time: 30 minutes

Servings: 4-6

Ingredients:

2 cups white Basmati rice
3 Tablespoons olive oil
10 large cloves garlic, peeled & minced
½ white onion, diced
1 medium carrot, peeled & diced
1 teaspoon ground turmeric
2 teaspoons Indian red chili powder (or 2 teaspoons crushed red pepper)
1 cup shelled edamame
½ cup frozen green peas
3 Tablespoons soy sauce (gluten-free if needed)
2 scallions, ends removed, sliced
salt to taste

Instructions:

Start by cooking the basmati rice. In a small pot bring 4 cups of water to a boil and add then add rice. Reduce heat, cover and simmer for approximately 15 minutes.
While the Basmati rice is steaming begin preparing the rest of the dish. Steam the edamame. I recommend following the package instructions as it may vary from brand to brand. Edamame is found in the frozen section of the grocery store.
Next heat a large sauté pan over medium heat. Add oil.
Add garlic, turmeric and red chili. Cook until fragrant. You will want to keep an eye on this closely and be careful not to burn the garlic or spices. Garlic should be lightly toasted.
Add onion and carrot and sauté for 2-3 minutes.
Add edamame, green peas and soy sauce. Toss with steamed rice and garnish with chopped scallions. Season with salt if needed.