Garlic-Fried Rice Recipe – The Washington Post – Lifotravel

If you love garlic and fried rice, this dish inspired a beloved Filipino recipe, will likely become part of your repertoire. For this dish, it is best to use leftover rice that has been refrigerated or is at least cool to the touch. We served it with Teriyaki Rib-Eye Steak (see related recipe), which is also from Jeremy Pang’s cookbook, “School of Wok: Simple Family Feasts,” which features recipes from East and Southeast Asia

Note: If you don’t have cooked rice on hand, the amount of uncooked rice you’ll need to yield 4 cups will vary depending on the chosen rice. For long-grain white rice, place 1 3/4 cups of rice in a medium, lidded saucepan over medium-high heat. Add 2 teaspoons of olive oil and stir to the coat rice. Add 3 cups of water, a pinch of salt, if desired, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes. Let it cool in the pot, uncovered, for 5 minutes, then spread it out on a large sheet pan and refrigerate, uncovered, until it is completely cool, about 30 minutes.

Storage: Refrigerate for up to 4 days. If you do not plan to eat the rice in one sitting, refrigerate the fried garlic separately; reheat the rice and add the crisp garlic just before serving.