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+ servings
5 from 1 vote

Burnt Garlic Un-fried Rice

Dear Garlic,
How can you be so good, even when you're burnt? I'll be wondering.
Love always,
Chloe
While twenty cloves of garlic might sound like a lot, the flavor is pretty mellow and you'll be glad you used every last one. For a shortcut, buy peeled garlic cloves and mince them by pulsing in a food processor.
Servings: 4
Author: Sam Turnbull

Ingredients

  • 4 tablespoons vegetable oil, plus more as needed
  • 8 ounces extra-firm Nasoya tofu, drained and crumbled
  • 1 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • 1 teaspoon sea salt
  • 20 garlic cloves minced or thinly sliced
  • 1 small onion, thinly sliced
  • 1 teaspoon minced fresh ginger
  • 3 cups cooked jasmine rice
  • ½ cup cashews
  • 2 scallions thinly sliced
  • 2 teaspoons lime juice

Toppings:

  • Hot sauce or sriracha (optional)
  • lime wdges (not optional!)

Instructions

  • In a small skillet, heat 1 tablespoon of the oil over medium-high heat. When it shimmers, add the tofu, curry powder, coriander, turmeric, and ½ teaspoon of the salt. Cook, stirring often, for 3 to 5 minutes, until the spices are evenly distributed. Remove the skillet from the heat.
  • Meanwhile, in a large nonstick skillet or wok, heat the remaining 3 tablespoons of oil over medium-high heat. When it shimmers, add 2 tablespoons of the minced garlic and cook until very browned but not blackened, about 3 minutes. Transfer the burnt garlic to paper towels to drain, reserving the oil in the skillet.
  • Add the onion to the garlic oil in the skillet and cook over medium-high heat, stirring occasionally, for 5 to 7 minutes, until softened. Season with the remaining ½ teaspoon of salt. Add the ginger, rice, cashews, scallions, and lime juice, and cook, stirring often and adding more oil as needed if the pan looks dry, 6 to 8 minutes more, until heated through.
  • Stir in the burnt garlic, remaining garlic, and the tofu and cook for about 1 minutes more to warm through. Taste and adjust the seasoning. Serve with hot sauce, if desired, and lime wedges.

Notes

Shared with permission from the amazing new cookbook Chloe Flavor by Chloe Coscarelli.

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