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.
Servings: 4 (makes 4 cups)
Set a fine-mesh sieve over a small heatproof bowl and place it near the stove.
In a wok or medium skillet over medium heat, heat the oil for about 1 minute. Add the garlic and stir-fry until it is evenly light golden brown, 2 to 3 minutes. Pour the oil and garlic through the sieve, allowing the excess oil to drain from the garlic. Set the fried garlic aside.
Return the oil to the wok or skillet, using a silicone spatula to scrape every drop from the bowl. Set over medium-high heat and heat until smoking hot. Add the scallions, quickly followed by the cooked rice, and stir-fry until the grains have separated and are piping-hot, 3 to 4 minutes. Season with the salt and pepper and toss to combine.
Transfer the rice to a serving bowl or platter and sprinkle with the fried garlic and additional scallions and serve.
Per serving (1 cup)
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “School of Wok: Simple Family Feasts” by Jeremy Pang (Hamlyn, 2023).
Tested by Ann Maloney.
Published October 17, 2023