Garlic Fried Rice

Garlic Fried Rice Recipe

My “other” always has a hankering for some homemade Filipino-style fried rice with seared Chinese sausage. This is a simply mash-up between Japanese and Chinese style.

  • 1 cup uncooked rice
  • 1.5 tsp butter
  • 1.5 tsp oil
  • 2 cups slightly salty/brackish homemade chicken stock
  • 4-5 cloves fresh diced garlic
  • 2 tbl minced coriander stems

Prepare Yo’self

  1. Mince the stems
  2. Dice the garlic and let it oxidize
  3. Measure out your rice, stock and butter

The Garlic Fried Rice Method

  1. Get a non-stick pan and put it on med-hi. The glutton from the rice makes it sticky so non-stick for me is a must.
  2. Melt the oil and butter. I use a mix so the butter does not burn as fast
  3. Throw the uncooked rice in. Stir-fry it until a 1/4 of it becomes opaque.
  4. Add the garlic. Adding the garlic too soon will burn it.
  5. Keep stir-frying until 1/2 of the rice becomes opaque then add in the stock
  6. Toss it around a little and then turn it on low and cover for 15 min or until the water is gone.
  7. Last thing is to toss in the minced cilantro stems. That will pick the dish up and provide a perfect compliment to the garlic. Stir-fry for another few minutes to dry the rice out and put a little crisp in some of it.

I have added seared Chinese liver sausage to the fried rice, an over-easy egg to it, steamed Bok Choy, and even some homemade “chicharones de pollo” to the recipe. They all work beautifully.

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