Garlic Fried Rice

Garlic Fried Rice

Cold rice gets crisped in garlicky oil until every grain turns golden and fragrant.

Total 22 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Soy, Wheat

This Filipino-style fried rice relies on toasted garlic and day-old rice for a dish with distinct chew and deep savory aroma. It comes together in one skillet in under 20 minutes, making it a natural partner for fried eggs, tocino, or grilled meats at breakfast or dinner. A double dose of garlic, fried until crisp and stirred back in at the end, gives it its signature crunch and flavor.

Ingredients

  • 4 cups cooked jasmine rice, cold and day-old
  • 8 cloves garlic, minced
  • 4 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 teaspoons salt
  • 1/2 teaspoons ground black pepper
  • 2 tablespoons soy sauce
  • 2 green onions, thinly sliced, for garnish

Method

  1. Break up the cold cooked rice with your hands or a fork so the grains separate, removing any large clumps.

  2. Heat the vegetable oil in a 9-inch skillet or wok over medium heat. Add the minced garlic and fry, stirring constantly, until golden brown and crisp, 2 to 3 minutes.

  3. Using a slotted spoon, scoop out about two-thirds of the fried garlic and set aside on a paper towel, leaving the garlic oil in the skillet.

  4. Add the butter to the skillet and let it melt into the garlic oil.

  5. Add the cold rice to the skillet, breaking up any remaining clumps, and toss to coat evenly in the garlic oil and butter.

  6. Spread the rice in an even layer and let it sit undisturbed for 1 minute to begin crisping, then stir and repeat, cooking until the rice is heated through and lightly toasted in spots, about 6 minutes total.

  7. Season the rice with salt, black pepper, and soy sauce, stirring to distribute evenly.

  8. Stir in the reserved fried garlic, leaving a pinch back for garnish.

  9. Transfer to serving plates and top with sliced green onions and the remaining fried garlic.

Related recipes

Rate this recipe

★ 4.1 (1)

Garlic Fried Rice

This Filipino-style fried rice relies on toasted garlic and day-old rice for a dish with distinct chew and deep savory aroma. It comes together in one skillet in under 20 minutes, making it a natural partner for fried eggs, tocino, or grilled meats at breakfast or dinner. A double dose of garlic, fried until crisp and stirred back in at the end, gives it its signature crunch and flavor.

22 min 4 servings 320 cal

Ingredients

  • 4 cups cooked jasmine rice, cold and day-old
  • 8 cloves garlic, minced
  • 4 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 teaspoons salt
  • 1/2 teaspoons ground black pepper
  • 2 tablespoons soy sauce
  • 2 green onions, thinly sliced, for garnish

Method

  1. 1

    Break up the cold cooked rice with your hands or a fork so the grains separate, removing any large clumps.

  2. 2

    Heat the vegetable oil in a 9-inch skillet or wok over medium heat. Add the minced garlic and fry, stirring constantly, until golden brown and crisp, 2 to 3 minutes.

  3. 3

    Using a slotted spoon, scoop out about two-thirds of the fried garlic and set aside on a paper towel, leaving the garlic oil in the skillet.

  4. 4

    Add the butter to the skillet and let it melt into the garlic oil.

  5. 5

    Add the cold rice to the skillet, breaking up any remaining clumps, and toss to coat evenly in the garlic oil and butter.

  6. 6

    Spread the rice in an even layer and let it sit undisturbed for 1 minute to begin crisping, then stir and repeat, cooking until the rice is heated through and lightly toasted in spots, about 6 minutes total.

  7. 7

    Season the rice with salt, black pepper, and soy sauce, stirring to distribute evenly.

  8. 8

    Stir in the reserved fried garlic, leaving a pinch back for garnish.

  9. 9

    Transfer to serving plates and top with sliced green onions and the remaining fried garlic.