Garlic Fried Rice

Garlic Fried Rice

What did you do with your leftover rice? Fried rice with eggs and chicken bits and soy sauce? Well, I got bored. Sometimes it is good to go back to the basic. Inspired by the Pinoy’s sinangag, garlic fried rice.

Garlic fried rice step by step

All you need is day old rice, garlic, scallion and a bit of salt and pepper.

Garlic fried rice step by step

The secret of a plate of really good fried rice lies in the wok. It has to be a wok. It is just not the same frying rice in a good quality cast iron work and in a non-stick wok or pan. You would need 1/2 tablespoon of oil for each 100g of cold rice. Heat the oil in a wok (obviously).

Garlic fried rice step by step

Toss in chopped garlic, again, one garlic clove for 100g rice. Stir fry quickly, tossing and turning fast, to avoid burning.

Garlic fried rice step by step

Add the rice and keep on stirring. I am sure you know frying rice can be a great work out. And everybody knows that you really gotta work it. And also, I use the cheater’s way – I would break up the rice in advance, so that the rice is basically lump-less by the time I drop it into the wok.

Garlic fried rice step by step

Finally, add chopped spring onions, soy sauce, salt and pepper. Cook till the grains fluff up and practically “dancing” off the surface of the hot wok. By the time you are done, the spatula will be your best friend. Work fast and make sure everything is mixed well. The rice will turn slightly greenish from the spring onions.

Garlic fried rice in a bowl

Serve with Chinese sausage or other sweet-cured meat.

Print

Garlic Fried Rice

Makes 2 servings

Ingredients:

1-1/2 tbsp cooking oil
3 garlic cloves, minced
300 g cooked rice, cold
1 stalk spring onion, chopped finely
1/4 tsp salt
1/2 tsp soy sauce

Directions:

Heat oil in a wok over high heat. Add garlic and stir fry till fragrant, tossing and turning quickly to avoid burning, about a minute
Add the rice and stir them vigorously, turning the bottom part of the rice to the top and do the same to the sides till all the grains is mixed well with the garlic and oil. Do this for a minute or less
Toss in chopped spring onion and season with salt and soy sauce. Mix well and remove from heat
Serve warm with other dishes

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23 Responses to “Garlic Fried Rice”

  1. 1

    Jennifer (Delicieux) — November 23, 2010 @ 9:07 pm

    Oh yum! Simple things like this recipe, done well, are so fantastic and often times better than overly complicated recipes with lots of ingredients. I could really go for some of this right now. Yum!

    • Jun replied: — November 24th, 2010 @ 11:04 am

      I totally agree with you! Especially our Indonesian fried rice, it is full of bits and pieces of everything. Something simple like this makes me fully enjoy rice – as grain, with hint of burnt garlic. :D

  2. 2

    Debs @ Acquiredish — November 24, 2010 @ 12:30 am

    Lovely, but we never have any left over rice LOL

    • Jun replied: — November 24th, 2010 @ 11:04 am

      We cook big pots of rice everyday – so we always have leftovers! Haha

  3. 3

    Carolyn Jung — November 24, 2010 @ 10:56 pm

    Oh, now you’ve gone and done it. See, I can’t resist garlic fried rice at Filipino restaurants. But I’ve never made it at home. I haven’t because I know it would be all too easy to eat a mountain of it. But now that you’ve shown just how easy it is, I see this will be my downfall. I must make it. And eat a lot of it. ;)

    • Jun replied: — November 27th, 2010 @ 6:15 pm

      You are so funny, Carolyn!

  4. 4

    tigerfish — November 25, 2010 @ 12:38 am

    Simple fried rice sometimes just forgotten in the kitchen! Thanks so much for the reminder. Must be delicious!

    • Jun replied: — November 27th, 2010 @ 6:15 pm

      It is plain and simple. Not much dishes to wash and much ingredients to chop for sure!

  5. 5

    A box of kitchen — November 25, 2010 @ 12:27 pm

    Yum yuuuum! It`s 3 AM here and I`m drooling over this! Thanks for showing another greatness of garlic :D

    • Jun replied: — November 27th, 2010 @ 6:16 pm

      Thank you for visiting at 3 am! :)

  6. 6

    Rd — November 26, 2010 @ 6:33 am

    Try having it with a fried egg over-medium. Filipino Breakfast! Yumm!!

    • Jun replied: — November 27th, 2010 @ 6:16 pm

      Oh yeahh that’s how they serve it. I miss longanisa and that beef jerky (can’t remember what it is called now … )

  7. 7

    Judy — November 29, 2010 @ 2:50 am

    Those spring onions make a world of difference! I would love some minced ginger, too, not sure how that would affect the taste? But otherwise it’s a beaut of a recipe =)

    • Jun replied: — November 30th, 2010 @ 5:07 am

      You always give great suggestions! :D Love your version!

  8. 8

    marvin nubwaxer — December 11, 2010 @ 3:43 pm

    short grain/sticky rice does not work well.

    • Jun replied: — December 14th, 2010 @ 11:15 am

      Short grain, something like Japanese sushi rice, will actually fry quite nicely. Sticky rice, also known as glutinous rice, is really not for frying. Thank you for visiting, Marvin.

  9. 9

    Bag Brag — April 19, 2011 @ 4:52 am

    What I have been doing for the past few weeks were frying random leftovers, cut into smaller pieces and frying it with the basic garlic fried rice.

    No extra sauce needed to flavour the rice as the leftovers already have their own individual taste.

    The haphazard mixture of flavours makes it a great packed lunch for work!

  10. 10

    PseudoShea — March 8, 2012 @ 12:50 am

    This was pretty good! However, I couldn’t taste the flavor as much as I like so I’m going to add more garlic next time I try it.

  11. 11

    Omon — March 25, 2012 @ 8:31 am

    To get really garlicky fried rice, we pound the garlic cloves and fry with the skin on, then add the day old rice, then sea salt. We garnish with either chopped scallions or even more fried garlic-Kalo Kalo nag may Ahos, Visayan for garlic fried rice.

  12. 12

    PseudoShea — July 11, 2012 @ 9:44 pm

    Okay, I posted on this recipe before, but I am back because I tried it again, and this time my results were delicious. I added 4 cloves of garlic and crushed them instead of minced them. I also added 2 tsp of soy sauce instead of what the recipe recommends. They seem like small changes, but they really made a difference!

    • Jun replied: — July 14th, 2012 @ 9:59 am

      Thank you for the recommendation!

  13. 13

    宝宝塘美国代购网 — August 31, 2013 @ 8:38 pm

    never try this, but looks great, did you add some salt?

  14. 14

    Paige Heng — January 27, 2014 @ 3:12 am

    My mum would love this ’cause she is a garlic-lover..

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