- 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
- 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.
- Line a plate with a piece of paper towel.
- 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.
- 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.
- 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.
- Place rice in a serving bowl and top with remaining garlic. Serve.
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!