Burnt Garlic Fried Rice: Delight for Your Taste Buds

Burnt Garlic Fried Rice or Sinangag as it is called in Filipino, is one of the most commonly available rice dishes that you will find in Philippines. But this dish is not the preserve of the Filipino alone. It has made its way as a popular dish in India as well and is easily available in a lot of ‘Chinese’ restaurants and food trucks across the length and breadth of India. Though fried rice can be prepared from any long grained Indian variety of rice, ‘basmati sela’ lends itself perfectly to this dish. 

When it comes to Oryza Sativa, better known as Asian rice, archaeological data from a lot of ancient civilisations in Asia including the Indus Valley and Chinese suggests that it was grown as early as 7000-5000 BC. Archaeologists have even found traces of rice grains of over 10,000 years ago in China. Rice gained prominence in Asian cultures as it was an offering to the Gods. Akshat as rice is referred to in Sanskrit is used for ceremonial and religious purposes in India. It is the first food offered to a new born once it can consume solids. It is also associated with prosperity and fertility in the Indian culture. Time was when India used to grow over 600 varieties of rice alone. Even today, Chhattisgarh is known as the rice bowl of India while Dehradun in Uttarakhand was renowned for its long grained aromatic Basmati variety. India is the world’s highest exporter of rice even today. 

However, the origin of Fried Rice itself can be traced to the Sui Dynasty (589 AD) in the Eastern Jiangsu province of China. 

Preparation time: 10-15 minutes (if rice is already cooked and kept ready) 

Cooking: 10 minutes

Servings: 2-3


  • 2 cups basmati rice (boiled and kept ready) 
  • 2 spring onions sliced (whites)
  • 2 - Carrots (chopped small)
  • 3-4 French beans (chopped) 
  • 3 tbsp – flavourless oil (any refined oil) 
  • 3 tbsp - Garlic crushed (to release flavours)
  • black pepper powder
  • 1½ tsp – salt
  • 2 tbsp - soy sauce 
  • ¼ tsp - white vinegar


  • Heat a kadhai (or a wok) over low flame, pour the oil into it, add minced garlic and saute till it turns brown and then add the sliced whites of spring onions
  • Add French beans, carrots, black pepper powder, soy sauce and toss well
  • Add rice to the mix, tossing it well with the veggies 
  • Once done turn off the flame, add salt, vinegar, chopped spring onion greens and mix again
  • Garnish with some burnt garlic and serve hot

As a complex carbohydrate rice is a great source of energy. It is filling, tasty and a great accompaniment to a lot of curries – both vegetarian and non-vegetarian. Depending on its variety, rice can contain protein, vitamin B, iron, and manganese.