With the side of a knife, crush garlic cloves. Remove the loosened skin and discard. Chop garlic to bits.
In a thick, heavy-bottomed skillet or wok and over medium-high, heat enough oil to cover minced garlic. Add garlic and cook until pale gold (do not burn as garlic will be bitter!) and crispy, stirring frequently. With a slotted spoon, remove garlic bits and drain on paper towels.
Remove some of the oil from skillet leaving about 2 tablespoons. Add the loosened rice and distribute across surface of skillet. Allow to cook, undisturbed, until grains start to crackle, around 1 to 2 minutes. Stir, spreading again across surface of skillet. Season with salt and pepper to taste. Toss in toasted garlic bits and stir well to combine.
Originally Submitted
9/17/2011
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