This Garlic Fried Rice is one of our quick meal go-tos in our house. It is salty, savory, and always hits the spot. Great by itself or as a side dish.
This recipe comes together in less than 5 minutes, so get all of your ingredients ready and within arms’ reach of your wok.
We first had a version of this dish on the oldest street in Taiwan, GuBao Street in Anping, Tainan. Its simplicity is really appalling, considering how absolutely savory and delicious it is. It’s also a popular dish in the Philippines.
When making fried rice I always use day-old rice that has been kept in the fridge. The rice has less moisture when it is a day (or a few days) old and thus makes a much better fried rice. If you use fresh, rice the grains of rice will tend to clump together and the texture will be mushy. Day-old rice is how you get beautiful fried rice, and the grains of rice won’t stick together.
If you absolutely can’t use day-old rice: Cook fresh rice, then spread out the rice in a thin layer, and if you have time let it cool in the open air. Or if you need the rice ready faster, put the rice spread in a thin layer into your freezer, flipping it every 10 minutes or so to cool it down before frying it.
Regarding the garlic, you may start to worry that you are adding an excessive amount. Don’t. You can throw a surprising volume of garlic into this dish and it really only adds to the flavor.
This is not the ideal dish to cook for a romantic interest, for obvious reasons.
If you buy rice in bulk, this whole meal will cost you less than $1 to make.
Garlic Fried Rice pairs well with an ice cold green tea or a light lager. Once you try it, you will understand why it has become a weekly occurrence at our table. Enjoy!
5-Minute Garlic Fried Rice
Description
This Garlic Fried Rice is one of our quick meal go-tos in our house. It is salty, savory, and always hits the spot. Great by itself or as a side. Better yet it consists of only 6 ingredients!
Ingredients
Instructions
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Heat oil in the wok until smoking hot.
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Add all the garlic to the wok, stirring constantly.
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Once the garlic skin starts to crinkle and brown, add the salt, white pepper, and MSG. Stir for 10 seconds.
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Add in your rice while stirring constantly.
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Once all the rice is hot and the garlic has a deep golden color your garlic fried rice is done. Enjoy!
Servings 4
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rice: When making fried rice, I always use day-old rice that has been kept in the fridge. The rice has less moisture when it is a day (or a few days) old and makes a much better fried rice. If you use fresh rice, the grains of rice will clump together and the texture will be mushy. Day-old rice is how you get beautiful fried rice, and the grains of rice won’t stick together. If you absolutely can’t use day-old rice, then cook fresh rice, spread out the rice in a thin layer, and (if you have time) let it cool in the open air. Or if you need the rice ready faster, put the rice spread in a thin layer into your freezer, flipping it every 10 minutes or so to cool it down before frying it.
Garlic: You can add less or more according to your personal preference.
Pepper: Freshly ground is better if you have a grinder or mortar & pestle.
MSG: You can omit MSG if you prefer, but I recommend trying it with MSG. It adds an extra punch of flavor!
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