Crispy Garlic Fried Rice
This dish is about texture. When you hear the rice hitting the hot metal, you know you are building the foundation of a real meal.
Cold rice is not optional.
If you use freshly cooked, hot rice, the starch will turn into a gummy mess. Use grains that have spent a night in the refrigerator to ensure they stay separate and firm.
- Wok or large carbon steel skillet
- Spatula
- Chef's knife
What goes in.
- 3 cupschilled, cooked white rice
- 6 clovesgarlic, sliced paper-thin
- 3 tbspneutral oil, such as grapeseed or canola
- 1 tbspsoy sauce
- 1/2 tspkosher salt
- 2 stalksscallions, sliced on a bias
Cold start for the garlic
Start your garlic in cold oil over medium-low heat. This renders the aromatics slowly, ensuring the garlic browns evenly without turning bitter.
The method.
Fry the garlic
Place the sliced garlic and oil in a cold wok. Turn heat to medium-low. Stir constantly until the garlic turns a pale amber, then remove half of it with a slotted spoon to keep for garnish.
Sear the rice
Turn the heat to high. Add the cold rice to the remaining oil and garlic. Use the spatula to break up any clumps, pressing the rice against the hot metal for 30 seconds at a time to develop a crust.
Season
Once the rice is hot and jumping in the pan, pour the soy sauce around the outer edges of the pan so it sizzles before hitting the rice. Toss quickly to coat.
Finish
Add the salt and half of the scallions. Toss for another minute until everything is fragrant. Remove from heat immediately.
Other turns to take.
Egg-topped
Fry an egg in the remaining oil after removing the rice, leaving the yolk runny to mix into the grains.
Spicy
Add one thinly sliced bird's eye chili to the oil at the same time as the garlic.
When it doesn't go to plan.
If your rice is clumped, wet your fingers with cold water and break the grains apart before they hit the pan.
Use a wide pan to maximize surface area; crowding the pan creates steam, which is the enemy of crisp rice.
Listen to the pan. When the rice starts to pop and crackle against the steel, it is ready.
The ones that keep coming up.
Can I use jasmine rice?
Yes, jasmine works well due to its lower moisture content, but make sure it is completely cold.
Why does my garlic always burn?
It is likely your heat is too high at the start. Garlic has high sugar content and burns quickly; keep the heat low until it is golden.
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