Stuffed pepper burnt garlic rice

Burnt garlic fried rice is a popular and tasty Indi Chinese friend reice recipe made bell peppers, rice and some spices.

Ingredients

1. 2 cups cooked rice (preferably day-old)
2. 2 cups vegetable of your choice
3. 6-8 cloves of garlic, thinly sliced
4. 2 tablespoons oil (vegetable or olive oil)
5. Salt to taste
6. 1-2 green chilies, slit (optional)
7. 2-3 tablespoons chopped green onions (for garnish)
8. Fresh cilantro (for garnish, optional)

Instructions

1. If you’re using freshly cooked rice, let it cool to avoid clumping.
2. In a large frying pan or wok, heat the oil over medium heat.
3. Add the sliced garlic to the pan. Stir frequently to prevent burning. Cook until the garlic turns a deep golden brown and becomes crispy. Be careful not to let it burn completely.
4. Once the garlic is ready, add the vegetable of your choice and stir for 2-3 minutes.
5. Add cooked rice to the pan. Stir well to mix the veggies and garlic mix evenly with the rice.
6. Add salt to taste, and if you like it spicy, stir in the green chilies..
7. Increase the heat to medium-high and fry the rice for about 5-7 minutes, stirring occasionally. This helps to give the rice a slightly crisp texture and enhances the garlic flavor.
8. Once the rice is heated through and has a slightly crispy texture, remove it from the heat. Garnish with chopped green onions and cilantro if desired.

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Oven/Air Fryer

1. First, preheat your oven to 350°F (175°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. Brush some oil and sprinkle some salt and black pepper on the bell peppers.
4. Fill the pepper with cooked rice and then Place the peppers cut side up in a 13×9-inch (33x23cm) microwave-safe baking dish.
5. Add 2 tablespoons of water to the dish and cover with a piece of parchment paper.
6. Microwave the peppers for about 3 minutes until they start to soften.

Tips

1. Day-Old Rice: Using day-old rice helps prevent the dish from becoming mushy.
2. Variations: You can add vegetables like mushrooms for extra nutrition.
3. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.