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Garlic Fried Rice ขาวผัดกระเทียม
Garlic Fried Rice ขาวผัดกระเทียม
hot-thai-kitchen.com/garlic-fried-rice
March 6,
2020
You can omit it, and it will end up tasting more plain, but you will need to up the salt or soy
sauce a little bit.
But…what’s a “rice cup”? If you’ve bought a rice cooker, it likely came with a little plastic cup
for measuring rice. That is the rice cup I’m talking about. The lines for water inside the rice
cooker pot also refer to this cup. Unfortunately things get a bit confusing because this cup is
not the same as a standard measuring cup. It is actually ¾ of a measuring cup, or 180 ml. So
when you cook the rice for this recipe, use 1½ measuring cups of rice, or 2 rice cups.
You can also make fried chopped garlic Thai-style, as I have shown in this garlic pepper
chicken recipe.
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Author: Pailin Chongchitnant
Yield: 3 servings (side dish)
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Ingredients
Neutral cooking oil, as needed
1 head garlic
2 Tbsp butter, unsalted
½ tsp ground black pepper, or to taste
650g cooked short grain Japanese rice (see note)
1 Tbsp + 1 tsp Japanese soy sauce
¼ tsp salt
1 tsp dashi powder (hondashi), dissolved in 2 Tbsp of water
2 eggs
2 Green onions, chopped
Crushed seaweed (aonori) for garnish (optional)
Note: To get 650g cooked rice, start out with 1 ½ cups of raw Japanese short grain rice. Or if
you’re using the little measuring cup that comes with the rice cooker, this is equal to 2 “rice cups”.
Instructions
1. Thinly slice about 40% of the garlic; this will be for making garlic chips. (Instead of
garlic chips you can also make fried garlic bits, in which case you can just chop them
into small pieces.)
2. Finely chop the rest of the half the garlic.
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3. To make fried garlic chips, add about a centimeter of oil in a small pot or wok and turn
the heat to medium. Add a little “test” piece of garlic to the oil right away, and once it
starts to have a significant amount of bubbling, add the rest of the garlic and turn the
heat down to low.
4. Fry the garlic chips slowly and gently until they are golden, and until the bubbling has
mostly subsided. Remove and drain on paper towel. Keep the garlic oil.
5. In a wok or a large skillet, add butter and melt over medium heat. Add minced garlic
and black pepper and saute for a few minutes just until the garlic is aromatic and
softened. If you feel like it needs more fat, add a little of the garlic frying oil.
6. Add rice, soy sauce, dashi mixture, salt. Turn the heat up to high and toss until well
combined, breaking up any rice lumps with the back of your spatula.
7. Once well tossed, push the rice to one side of the pan to make some room for the
eggs. Add a little bit of the garlic oil to the empty space, then add the eggs. Break the
yolks, then let the eggs set a bit. Cover the eggs with the rice and let it cook for
another 30 seconds longer. Then toss to break up the eggs.
8. Turn off the heat and toss in green onions.
9. To serve, garnish with crushed seaweed (if using) and fried garlic chips. Enjoy!
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