Rice is an oldie but always a goodie. The most favourite pantry staple, applauding simplicity when there’s scarcity, means that there will always be food on the table. It’s charismatically fragrant with a delicious texture. It plays perfectly well with any meat or chicken dish. If these are lacking, it’s totally joyous on its own.

Yellow dhal and masala fried fish will take this dish some place wonderful.
You will find all these recipes on my blog.

Fried Rice is one of the oldest dishes for utilizing leftovers because wasting food was seriously frowned upon at home. This dish takes me back to my childhood memories.
In today’s times, this dish has been adapted to fit every culture and taste around the globe.

My garlic fried rice is a combination of olive oil, red onions, diced garlic of course, made with cooked jasmine rice. I usually use basmati rice, this time I used jasmine rice because it was gifted to me during our recent cooking competition.

You can add as much or as little garlic depending on your personal preference.
As you can tell, we love our garlic.

The rice must be cooked, best to use a day old rice if possible. You can use any rice, basmati rice, jasmine rice or your usual everyday cooking rice.
When cooking your rice, you can add turmeric, cinnamon sticks and salt whilst cooking. Most of the salt runs out when draining it, hence I always like to add a little more for taste when frying it.

You can serve this fried rice as an entree, side dish or part of your main meal.
It’s really so easy, quick and packed with flavour.

I have always loved fried rice. I could eat two full bowls. The great thing about this recipe is that you can add whatever you would like with whatever you have on hand.

My recipe is simple, basic and so tasty.

GARLIC FRIED RICE

Paz

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Prep Time 10 mins

Cook Time 12 mins

Servings 8 people

Ingredients

  

• ¼ cup olive oil
• 4 small dried chillies
• 1 red onion (chopped)
• 6 garlic cloves (diced)
• 2 bay leaves
• 4 cups cooked rice
• 1 tbsp tomato paste
• 1 tbsp ghee
• salt to taste
• Freshly chopped coriander (dhania) to garnish

Instructions

 

• Heat oil in a wok until hot.
• Fry the red chillies and remove when dark
• Add in the onions and garlic and fry until the onions are glossy and slightly golden and the garlic is fragrant.
• Scoop in the rice, stir well to combine everything.
• Add in the tomato paste, stir again.
• Add in the ghee, mix and garnish with coriander and fried red chillies.
• Serve hot.