Burnt garlic chili egg fried rice

Burnt garlic chili egg fried rice


1. Cooked rice (long grain or jasmine) – 2 – 2.5 cups

2. Oil – 1 tsp

Eggs – 2, beaten with 1 pinch of salt

3. Oil – 1.5 tbsp

4. Garlic – 4 large cloves, minced (makes about 1 tbsp heaped)

5. Crushed chilly flakes – 1/4 – 1/2 tsp

6. Celery – 2tbsp, finely chopped

Carrot – 2 tbsp, finely chopped

Green bell pepper – 2 tbsp, finely chopped

7. Soy sauce – 1 – 1.5 tsp

Chilly garlic sauce – 1.5 tsp

Vinegar – 1/2 – 1 tsp

8. Salt – To taste

9. Spring onion – 2 tbsp, to garnish

1. Heat 1 tsp oil in a wide pan, add the beaten eggs and scramble them. Transfer to a plate.

2. In the same pan, heat 1.5 tbsp oil at medium-high heat and add minced garlic. Stir-fry until garlic starts to change color. Add crushed chilly flakes and continue stir-frying until garlic turns brown (be careful not to burn garlic otherwise it will turn bitter). Add the chopped vegetables and stir-fry for a minute. Next add the cooked rice and mix well. Finally add soy sauce, chili garlic sauce, vinegar and salt to taste. Stir-fry for 1 – 2 minutes. Add scrambled egg and stir-fry for 1 more minute. Switch off and garnish with chopped spring onion. Serve hot.

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