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
- Mince the stems
- Dice the garlic and let it oxidize
- Measure out your rice, stock and butter
The Garlic Fried Rice Method
- 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.
- Melt the oil and butter. I use a mix so the butter does not burn as fast
- Throw the uncooked rice in. Stir-fry it until a 1/4 of it becomes opaque.
- Add the garlic. Adding the garlic too soon will burn it.
- Keep stir-frying until 1/2 of the rice becomes opaque then add in the stock
- Toss it around a little and then turn it on low and cover for 15 min or until the water is gone.
- 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.