Garlic Fried Rice

Sides, Gluten-Free, Vegetarian & Vegan
Garlic fried rice has something for everyone, vegans, vegetarians, pescatarians, carnivores… except the garlic allergic and the VAMPIRES!!! Oh and the paleos, but that’s their choice and they should really cheat with this dish. It’s healthy and so damned delicious… I can understand why the Filipinos kept it a secret.
Garlic Fried Rice


  • 10 garlic cloves, minced
  • 4 cups rice, white long grain, cooked and cold
  • 1/4 cup peanut, safflower or equivalent high flash point oil for frying
  • kosher salt
  • freshly ground black pepper
  • Special Equipment:slotted spoon/ladle or spider


  1. Mix the minced garlic with 2 teaspoons of kosher salt and lay on a paper towel for 10 minutes. Press to squeeze out the excess garlic water.
  2. Line a plate with a piece of paper towel.
  3. Heat oil in a large, heavy bottomed skillet or a wok, over medium heat. Add garlic, making sure to scrape all of it from the paper towel—it tends to stick.
  4. Fry oil to just before golden, being careful not to overcook it. About 2 minutes. Carefully fish all the garlic out of the pan with the slotted spoon/ladle or the spider and drain it on the paper towels.
  5. Put the rice in the pan and fry it for a few minutes. Add half the fried garlic. Season with salt and freshly ground black pepper to taste.
  6. Place rice in a serving bowl and top with remaining garlic. Serve.
Total time:
Yield: 4 cups


I keep this dish simple because that’s how I first had it and I like to eat it as a side dish and not the main event. I certainly make more complex fried rice like Bacon Fried Rice. You can add some cooked scrambled eggs, soy, scallions or anything else you like. ENJOY!