This is for all you garlic lovers out there. Garlic is the star here. The oil used for ‘frying’ the rice is infused by roasting garlic in the oil first, then removing it and using the infused oil to ‘perfume’ the rest of the ingredients.
This is so good with shrimp or fish but really it will compliment any roasted vegetable or protein. Or just eat it alone.
I wrote down measurements but you can adjust the amounts to your needs.
- 8 garlic cloves, thinly sliced
- 1/4 to 1/3 cup neutral tasting oil – you want to coat the bottom of the pan you are using so the garlic ‘floats’. It will burn if you don’t use enough oil and you want to coat the rice with the yummy oil.
- Salt to taste
- 2 inch piece ginger, peeled, finely chopped
- 1 large egg, beaten
- 3 – 4 cups chilled cooked white or brown rice
- 2 tsp. toasted sesame oil (optional)
- 4 scallions, thinly sliced on a diagonal (optional)
- 2 tsp. toasted sesame seeds (optional)
Heat the oil in a nonstick pan over medium heat and add the garlic slices in one layer.
Let them gently sizzle until they are brown, don’t let them burn. Fish them out with a slotted spoon as they brown onto a plate. See my plate to the right of the pan with the browned garlic?
When they are all brown and removed from the pan (leave all the oil) add the chopped ginger.
And the beaten egg, rice, scallions and sesame oil if using.
Carefully mix it all up make sure the oil has coated everything. Now smoosh it into the pan to so the bottom can crisp up a little and turn it over once or twice to brown it all.
When you are happy with the crispness add a few of the roasted garlic slices back and taste for salt or if you want more garlic. I used about 1/2 the garlic. I’ll save the rest for another dish.
I added some hot sauce in the above picture. MMmmm, mmmmm.
I hope you try this simple dish.
Have a great week.