This recipe will take you five minutes if you have cooked rice on hand. Or thirty if you need to start from scratch. That is if you have a pressure cooker and know how to cook non sticky rice in it. I made this with rice that i had leftover. I remember eating this at some Chinese restaurant and the simple ingredients and flavours were the right combination for the fiery saucy side dish we’d ordered. Soon I tried it at home and now this is my go to rice preparation for anything even remotely oriental.
Burnt Garlic and Chilli Rice (serves 2)
2 cups cooked and cooled rice (I used basmati)
2 cloves garlic, sliced finely
1 dried red chilli, sliced finely
1 stalk green onion, sliced, white and green parts separately
Salt and pepper to taste
1 tablespoon peanut oil
In a large frying pan or wok, heat the peanut oil till nice and hot. Add the sliced garlic and sauté till it is turning dark brown but not yet burnt; add the sliced dried red chilli and sauté till the garlic is almost burnt. Add the white parts of the onion and sauté for a minute. Add the rice and turn off the heat. Add the salt and pepper and toss lightly till everything is mixed well make sure you do not break the grains of rice. Garnish with the green onions and serve hot with a side dish.