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Burnt Garlic Fried Rice

Burnt Garlic and Mushroom Fried Rice Recipe | Vegan Gluten-free(friendly) Burnt Garlic and Mushroom Fried Rice
5 from 7 votes
Prep Time 10 mins
Cook Time 10 mins
Course Main
Cuisine Indo-Chinese
Servings 4


  • Wok/Non Stick Pan
  • Ladle
  • Knife
  • Chopping Board


  • 2 Cups Steamed Rice(Refrigerated)
  • 8-10 Garlic Cloves
  • 8-10 Button Mushrooms
  • 1 Onion(Medium)
  • Finely Chopped Vegetables(as required) Carrot, Broccoli, Bell Peppers
  • 1-2 Fresh Green Garlic Stalks optional
  • 1-2 tbsp Spring Onion Greens for garnish
  • 1-2 Green Chillies optional
  • 1-2 tbsp Soy Sauce or Gluten-free Tamari Sauce
  • 1-2 Siracha/Red Chilli Sauce
  • 1 tsp Black Pepper Powder
  • 2 tbsp Oli (Sesame or any plant based)
  • Salt as required


  • Make Steamed Rice and refrigerate it overnight.( If making fresh batch). Or use leftover rice.
  • Finely chop onions, garlic cloves. Also, chop fresh garlic bulbs(if using) and spring onion bulbs
  • Chop mushrooms in quarters or as preferred.
  • In a wok or pan, heat oil at medium flame. Add chopped garlic.
  • Sauté on medium to low flame, till it starts turning brown and crispy.
  • Take out garlic carefully in a separate bowl.
  • In the same oil add chopped onions and sauté till onions start turning translucent.
  • Add chopped mushrooms and stir fry till it starts turning brown and drying up.
  • Add finely chopped veggies and sauté for few seconds. We have to keep the veggies crunchy.
  • Add soy sauce, siracha/red chilli sauce, salt, sugar(optional). Also, you can add a tsp of vinegar.
  • Add rice and then mixed lightly. Do not overmix. It will become mushy.
  • Top with burnt crispy garlic, chopped green garlic and spring onion greens.
  • Serve hot.
Keyword Burnt Garlic and Mushroom Fried Rice, Garlic and Mushrom Rice Recipe
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