I love to eat rice no matter how you make it steam, fried, in stew, etc. The list of ingredients you can add is endless and depending on the dinner theme for the night helps too! This recipe for garlic rice is simple but delicious thanks to http://www.bonappetit.com make some tonight:
8 garlic cloves, thinly sliced
⅓ cup grapeseed or vegetable oil
12″ piece ginger, peeled, finely chopped
1 large egg, beaten to blend
3 cups chilled cooked short-grain rice
2 tsp. toasted sesame oil
4 scallions, thinly sliced on a diagonal
¾ cup coarsely chopped cilantro
2 tsp. toasted sesame seeds
Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
Do Ahead: Garlic chips can be made 1 day ahead. Store airtight at room temperature.
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