Garlic Fried Rice
In the Philippines this is called sinangág and it's a breakfast staple. Two ingredients, plus rice, plus enough oil that the garlic actually crisps. The fried garlic chips on top are not optional. They're the whole point. Eat with a fried egg if you have one.
- Prep
- 3 min
- Cook
- 8 min
- Total
- 11 min
- Serves
- 2 servings
- Cost/serving
- $0.75
Ingredients
- ·3 cups cooked, day-old leftover cooked rice
- ·8 cloves, thinly sliced garlic
- ·3 tbsp cooking oil
- ·to taste salt
- ·1, sliced green onion (optional)
Method
- 1.Break up any clumps in the cold rice with your fingers.
- 2.Heat the oil in a wide skillet over medium-low. Add the sliced garlic and cook slowly for 4-5 minutes, stirring, until pale golden and crisp. Watch it. It goes from gold to burnt in 20 seconds.
- 3.Use a slotted spoon to lift about two-thirds of the garlic out onto paper towel. Leave the rest in the pan with all the oil.
- 4.Crank the heat to high. Add the rice and press it flat. Don't touch it for 60 seconds, then toss.
- 5.Season with salt. Pile onto plates, scatter the reserved crispy garlic on top, finish with green onion.
If you don't have…
- day-old rice: fresh rice spread on a tray and chilled uncovered for an hour
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