[Photographs: Vicky Wasik]
Oily garlic fried rice is the perfect complement to chicken adobo, but it’s also a great side dish in its own right. In this recipe, we’ve chosen to include an additional step in which the oil used to fry the rice is infused with garlic beforehand, after which the garlic bits are strained out and added back to the rice at the end. This process prevents the garlic from burning, which can give the rice an unpleasantly bitter taste.
Why It Works
- Straining the garlic out of the cooking oil and adding it back at the end ensures the garlic won’t burn, which can give the dish an unpleasantly bitter taste.
- 1/4 cup plus 1 tablespoon (75ml) canola oil or other neutral oil
- 8 garlic cloves, crushed and sliced thinly
- 4 cups cooked white rice (24 ounces; 700g), preferably long-grain, but any variety will do
In a small saucepan, heat oil over medium heat until shimmering. Add garlic and cook, stirring constantly, until garlic softens, becomes very aromatic, and turns lightly golden, 30 seconds to 1 minute. Strain oil through a fine-mesh strainer directly into a wok; reserve cooked garlic and set aside.
Heat wok over high heat until oil is shimmering. Add rice, breaking up larger clumps with a spatula and tossing to coat with garlic-flavored oil. Cook, stirring and tossing frequently, until no clumps of rice remain and rice is warmed through, about 4 minutes. Add reserved garlic to rice and toss to combine. Serve immediately.
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