More garlic? Yes, please.
This recipe introduced me to a new idea for something to make and have around: garlic chips! I think they will be great on top of a pizza, or in a salad, or in a pasta sauce. But for now, they are the star of this fried rice and that’s just fine.
Here’s the step-by-step.
Start with garlic.
Garlic.
Slice it. Try to make all the slices the same width.
Sliced.
Get the garlic into the heated oil.
Into the oil.
Keep watching and stirring.
After 5 minutes.
Put the chips on kitchen paper to drain.
Draining.
Add the ginger to the garlicky oil.
Ginger.
After 2 minutes, pour in the beaten egg and mash it around a bit.
Add the beaten egg (a whatfoodimade action shot™!).
Cooked enough.
Just set.
Dump in the rice.
Add the rice (another whatfoodimade action shot™!).
Pour in sesame oil.
Add the sesame oil (a third whatfoodimade action shot™!).
Press the rice down with a spatula so there is good contact with the wok.
Press the rice down.
Keep tossing and pressing the rice until it’s browned and crispy.
Crispy rice.
Add the sliced green onions…
Green onions.
…and half of the garlic chips. Mix that all together.
The garlic chips!!!
The Garlickiest Fried Rice.
The Garlickiest Fried Rice.
Here’s the recipe:
https://www.bonappetit.com/recipe/the-garlickiest-fried-rice
The Garlickiest Fried Rice
4 servings
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 flavour-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. Dried-out cooked rice is the best option for stir-fries as the grains will get really crunchy.
Ingredients
8 garlic cloves, thinly sliced
1/3 cup grapeseed or vegetable oil
Kosher salt
1 2″ piece ginger, peeled, finely chopped
1 large egg, beaten to blend
3 cups chilled cooked short-grain rice
2 tsp. toasted sesame oil
4 scallions, thinly sliced on a diagonal
¾ cup coarsely chopped cilantro
2 tsp. toasted sesame seeds
Recipe Preparation
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.
what food i made 