The Garlickiest Fried Rice
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1 large egg, beaten to blend
- 2 tsp. toasted sesame oil
- 8 garlic cloves, thinly sliced
- 1/3 cup grapeseed or vegetable oil
- 1 (2") piece ginger, peeled, finely chopped
- 3 cups chilled cooked short-grain rice
- 4 scallions, thinly sliced on a diagonal
- 3/4 cup coarsely chopped cilantro
- 2 tsp. toasted sesame seeds
- Carbohydrate 122 g(41%)
- Cholesterol 47 mg(16%)
- Fat 24 g(37%)
- Fiber 1 g(4%)
- Protein 12 g(25%)
- Saturated Fat 2 g(12%)
- Sodium 512 mg(21%)
- Calories 764
Preparation Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top. Do Ahead Garlic chips can be made 1 day ahead. Store airtight at room temperature.
Preparation Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top. Do Ahead Garlic chips can be made 1 day ahead. Store airtight at room temperature.
