Monday, March 15, 2010

Garlic Fried Rice

You can order up garlic fried rice in Japanese restaurants, but I'll let you in on a little secret. My mom has been cooking this humble dish since forever, before ever setting foot in a Japanese eatery. I suppose it's an Asian thing, this obsession with garlic. And why not? It smells heavenly, is absolutely delicious and a badass cancer fighter! Pardon my French.

There's nothing more satisfying than biting into perfectly fried rice with huge chunks of fried eggs and the fragrant smell (and taste) of garlic permeating your tastebuds. So I tried to recreate a little of that magic in my own kitchen.

I use brown rice, but any rice would be fine. Set the desired portion of cooked rice aside. (I cooked this for the girls, and between the two of them, they can finish an adult portion of rice, so this recipe yields one adult portion.) Take out frozen peas from the freezer and soak in a bowl of hot water. Mince two cloves of garlic. I had leftover cooked chicken breast and I tear those into strips and set aside. If you want to keep the dish meatless, just leave it out. It's just as delicious.

First fry two eggs and when they're done, tear them up into pieces with the spatula (kind of like scrambling a fried egg, I'm sure there's a word for this, but I don't know it...sigh). Set aside. Heat up sesame oil and add minced garlic. Saute until fragrant. Add cooked rice and fry for about five minutes. Add eggs and chicken strip and fry for about a minute. Lastly, drain the peas and fold them into the rice. You're done! If you're cooking for older kids or adults, add salt to taste.


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