Friday, December 6, 2013

garlic fried rice

I used to be a vampire. Well, I think I must have been one because I really, really detested garlic.

Then again, my experience with garlic while I was growing up was largely confined to bits of garlic stir-fried with vegetables. I really hated biting into the garlic because (1) they tasteed horrible; and (2) they always got stuck between my teeth and took me forever to dig them out.


Then when I grew up, I ate garlic chips for the first time in a Japanese restaurant.


That experience opened up a whole new world to me.

It is for this reason - garlic chips - that I adore garlic fried rice. The crispy garlic goes so brilliantly with the rice, all I needed was some eggs. Yes, it is that good!

To make garlic fried rice, I started by cooking the eggs. They were scrambled, Chinese-style and then set aside. For more detailed instructions on how to do this, see here.

Then I sliced the garlic into thin, thin slices.

I fried the garlic in hot oil until they turned light brown. Be sure to take the garlic out at this stage as they will continue to cook and turn a darker shade of brown as they cool.

Resist. Do not eat all the garlic chips.

In the same wok, I added a little more vegetable oil. And butter. Then I added minced garlic.

The garlic was cooked until they had turned slightly brown. This is kinda important.

Unless you like raw garlic. Then please ignore me.

In went the rice and soy sauce. And eggs. And stir!

Just keep stirring and mixing.

I added ground white pepper and sesame oil. (I like using the Korean sesame oil for its pungency, but you can use a normal sesame oil if you wish too.)

Once everything was well-mixed, the rice was done.

I served mine with chopped spring onion and garlic chips.

It really doesn't need anything else.

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Garlic Fried Rice (Serves 4)

4 large eggs, beaten
5-6 cloves garlic, sliced thinly, more if you love garlic chips!
2 tablespoons butter
5 cloves garlic, chopped
2 cups cooked white rice, refrigerated overnight
2 tablespoons light soy sauce, more if required
1/2 teaspoon pepper
1-2 teaspoons sesame oil
2 springs chopped scallions

1. Heat some vegetable oil in a wok. Pour beaten egg into the wok. Cook and break egg into smaller pieces. Set aside.
2. Heat a little more oil in the wok and fry the sliced garlic on medium heat until lightly golden. Remove the garlic chips and set aside.
3. If there is too little oil in the wok, add a little more oil as well as the butter to the wok and fry the chopped garlic until slightly brown. Add the rice and stir.
4. Add soy sauce and continue to stir. Add the egg, white pepper and sesame oil and stir until everything was well-mixed.
5. Serve with chopped spring onion and garlic chips.