GARLIC FRIED RICE
Make and share this Garlic Fried Rice recipe from Food.com.
Provided by Cooking Ventures
Categories Ham
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.
- This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.
- In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft - about 4 to 5 minutes. Add the peas and carrots and cook about 3 minutes then add the diced ham or chicken. Cook 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet. Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.
- Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.
THE GARLICKIEST FRIED RICE
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product all its own, just waiting to be whisked into sauces or turned into a cooking medium for the most aromatic fried rice that ever was.
Provided by Andy Baraghani
Categories Bon Appétit Garlic Rice Side Cilantro Sesame Egg Vegetarian Wheat/Gluten-Free Dairy Free Ginger
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
SINANGAG (GARLIC FRIED RICE)
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Provided by Nicole Ponseca
Categories Philippines Side Breakfast Garlic Rice Quick & Easy
Yield 2-4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.
- Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel-lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)
- Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)
- Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.
BUTTERY GARLIC FRIED RICE
A staple ingredient in Filipino style breakfast plates, also known as "silogs". There are many varieties of silogs, but one thing is always certain. You MUST have garlic fried rice to pair with your eggs and choice of breakfast meat!!! NOTE: This is a good base to start from when making fried rice; you can always add more ingredients to your preference.
Provided by cali_love
Categories White Rice
Time 10m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Saute garlic until lightly browned, being careful not to burn it. Remove with slotted spoon and set aside.
- Stir in the cooked white rice, and season with garlic salt and pepper, adding to taste.
- Cook and stir until heated through and well blended, about 3 minutes. If it looks like it needs more moisture, add another tablespoon of butter to "help it along".
- Serve and enjoy. You can return the browned bits of garlic to the cooked rice, if preferred.
Nutrition Facts : Calories 385, Fat 15.8, SaturatedFat 6.5, Cholesterol 22.9, Sodium 62.1, Carbohydrate 54.7, Fiber 0.7, Sugar 0.1, Protein 4.8
GARLIC FRIED RICE
Garlic, onions, and lemon juice to add interest to plain white rice.
Provided by Spryte
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 34m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
- Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 39.2 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 13.9 mg, Sugar 0.9 g
GARLIC FRIED RICE
Simply easy quick recipe. Excellent served with Adobo Pork & Green Mango, Tomatoe Salad (under separate post here on Zaar). You can also clean the fridge - add left over chopped veggies. It's as good as your imagination.
Provided by Bergy
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place cooked refrigerated rice in a wide container,separate the grains. In a non stick frypan heat the oil and saute the garlic when it is brown add rice until it is heated through. If you are adding left over veggies add now, stir & mix with the rice Add soy,& season with salt (watch, the soy will give a salty flavor so taste before adding any, you may not want any extra salt) and cook for 3 minutes longer.
Nutrition Facts : Calories 329.2, Fat 7.2, SaturatedFat 1.1, Sodium 505.4, Carbohydrate 58.6, Fiber 0.9, Sugar 0.3, Protein 6.3
BACON GARLIC FRIED RICE
This is the fried rice I grew up with. I was never sure if it was just a Filipino recipe or an adaptation my mother made being in the South (US) but all I know is I've never met anyone that didn't like this fried rice and people always beg me for the recipe. The prep time below assumes you already have left over rice in the fridge, but there's instructions for cooling your cooked rice too.
Provided by MC Baker
Categories Long Grain Rice
Time 23m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
- Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
- After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
- The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired.
- This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.
Nutrition Facts : Calories 298.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 65.8, Sodium 788.8, Carbohydrate 32.3, Fiber 1.4, Sugar 0.3, Protein 9.5
GARLIC AND EGG FRIED RICE
Make and share this Garlic and Egg Fried Rice recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and fish sauce together, heat a wok and drizzle with sesame oil. Add the eggs and turn over the cooked egg-the raw stuff will flood to the outside. Keep cooking until you basically have an omellete shape of just cooked egg. Remove from the wok and set aside.
- Heat wok to hot, and add the tablespoon of sesame and the tablespoon of vegetable oil.Add the garlic and cook sir frying until opaque-don't burn it. Add the rice and toss over a high heat for a few minutes, then add the egg omlette breaking it up gently as you toss it through the rice. When the whole lot is hot, add the oyster sauce, toss through and serve.
Nutrition Facts : Calories 511.3, Fat 21.3, SaturatedFat 4.3, Cholesterol 279, Sodium 2179.1, Carbohydrate 62.5, Fiber 0.9, Sugar 0.7, Protein 15.6
GARLIC RICE
Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.
Provided by Erik Ramirez
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
- Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
- Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
- When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)
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