Garlic Fried Rice

5 from 1 vote

Garlic Fried Rice made with day old medium grain rice, lots of toasted garlic, chopped chives, and a finish of toasted sesame oil.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Dish, Side Dish

Cuisine: Asian, Chinese, Filipino

Keyword: asian garlic fried rice, comfort food, fried rice, garlic fried rice, garlic fried rice with sesame oil, garlic rice, medium grain garlic fried rice, quick, Savory

Servings: people

Calories: 759kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Wide pan or wok A wok or wide flat pan gives you room to toss the rice without crowding
1 Slotted spoon For lifting out the toasted garlic without taking the oil with it
1 Large mixing bowl For breaking up the rice and mixing in the salt before frying

Ingredients

6 cups rice Leftover, cold from the fridge, preferably day old medium grain
3 tablespoons garlic minced
3 tablespoons cooking oil neutral oil with a high smoke point
2 teaspoons salt
2 tablespoons chives chopped, for topping
1 teaspoon toasted sesame oil optional, dark sesame oil

US Customary - Metric

Instructions

Place the day old medium grain rice in a large bowl. Break apart any clumps with a fork or your hands. Sprinkle the salt over the rice and mix gently until the salt is spread evenly across the grains.
6 cups rice, 2 teaspoons salt
Heat a wide pan over medium heat and pour in the cooking oil.
3 tablespoons cooking oil
Once the oil is warm, add the minced garlic and lower the heat. Cook the garlic gently, stirring often, until the pieces turn light brown and crisp at the edges.
3 tablespoons garlic
Scoop out about half of the toasted garlic with a slotted spoon and set it aside for topping.
3 tablespoons garlic
Add half of the salted rice to the pan with the remaining garlic and oil. Stir fry for about a minute, breaking up any clumps. Add the rest of the rice and toss everything together until the grains are coated in garlic oil.
6 cups rice
Spread the rice in the pan and let it sit for 30 to 45 seconds so some grains toast at the bottom. Stir once more, then keep cooking for 3 to 5 minutes, tossing now and then, until the rice is hot and lightly toasted.
Turn the heat off. Drizzle the sesame oil over the rice if using, and toss once or twice. Return the rice to a serving plate or bowl. Top with the reserved toasted garlic and the chopped chives. Serve hot with your favorite main dish. Share and enjoy!
1 teaspoon toasted sesame oil, 2 tablespoons chives

Notes

Pre-toasted garlic for busy mornings – Toast a big batch of garlic in oil ahead of time and store it in a small jar in the fridge along with the garlic infused oil. Use it straight from the jar to cut prep time on weekday mornings.

Wok vs flat pan – A wok gives the rice more room to toss without spilling and helps the grains move freely. A wide flat pan works too, but cook in two batches if the pan looks crowded.

Doubling the recipe – Do not double everything in one pan. Cook in two batches so the rice fries instead of steams. Crowding the pan turns the grains soft.

Dark sesame oil sourcing – Look for toasted (dark) sesame oil in the Asian aisle. Kadoya and Lee Kum Kee are reliable brands. Skip light sesame oil since it has no aroma.

Make ahead – Cook a big batch on the weekend, cool it down, and store in the fridge. Reheat single servings in a hot pan with a splash of oil. Add fresh chives at the end since they lose color and bite over time.

Nutrition