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.
All you need is day old rice, garlic, scallion and a bit of salt and pepper.
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).
Toss in chopped garlic, again, one garlic clove for 100g rice. Stir fry quickly, tossing and turning fast, to avoid burning.
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.
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.
Serve with Chinese sausage or other sweet-cured meat.
Garlic Fried Rice
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
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