Garlic is life. And what better way to elevate this divine aromatic than to present it fried in a delicious rice dish? Not only did I just make some beautiful freestyle rhymes, but it’s also simply delicious.
Let’s be clear: I didn’t invent anything, this dish is a shameless exact copy, rice version, of my traditional Chinese Hakka noodles, also called fried garlic noodles.
So yes, you dear readers, are victims of the pressure that pushes me as a “full-time blogger” to produce more and more recipes, at the expense of originality and quality, to always push the vice and lack of imagination further, the trivialization of culinary art, of… Nah, I’m kidding, I just love garlic. I loved it so much with noodles that I tried it with rice, and it “was tasty, so there you go, enjoy”.
Tips for Successful Fried Garlic Rice
Unlike most rice recipes, you don’t need to use day-old rice! Freshly cooked rice using your preferred method will work perfectly.
Prepare a large quantity of seasoned fish sauce in advance and freeze it, so you can make it again quickly whenever you want
If you can’t find fried garlic at the Asian supermarket, here’s my recipe for fried garlic
The Main Ingredients for Fried Garlic Rice
Lard: Lard is rendered and clarified pork fat. It is used for its richness and flavor in many dishes. You can substitute another animal fat like duck, beef, or goose fat
Fried garlic: Garlic is fried until crispy and golden, then used as a topping. It adds a nice garlic flavor and pleasant crunch to the dish.
Fish sauce: Fish sauce is a condiment commonly used in Asian cuisine. It’s made from fermented, salted fish and has a strong umami and salty flavor.
Water: Used in the seasoned fish sauce to slightly dilute the sauce and help mix the other ingredients.
Palm sugar: Palm sugar is a type of unrefined sugar made from the sap of various palm tree species. It has a sweet, caramelized flavor.
Glutamate: Also known as MSG, glutamate is a flavor enhancer that adds extreme umami flavor to dishes.
Rice: Rice is the base of the dish. I prefer sushi rice that’s well-washed before cooking
Green onions: Also known as scallions, they are used to garnish the dish, adding a touch of color and a slightly spicy flavor.
Matériel
Ingredients
Seasoned fish sauce
- 4 tablespoons of lard
- 6 tablespoons of fish sauce
- 6 tablespoons water
- 1 teaspoon salt
- 2 teaspoons palm sugar
- 1 teaspoon of glutamate
Rice part
- 140 g of sushi rice dry weight
- 4 tablespoons of lard
- 8 tablespoons of seasoned fish sauce
- Sliced green onions for garnish
- 5 tablespoons of fried garlic
Procédé
Seasoned fish sauce
- Heat the lard over medium-high heat
- Add fish sauce, water, salt, and sugar, and bring quickly to a boil
- Boil for about 1 minute and 30 seconds
- Remove from heat and add the glutamate
Rice
- Rinse the rice 4-6 times before cooking
- Place directly on a plate
- Add the lard and seasoned fish sauce (stir well before adding), mix well. If the lard or fat used is solid, don’t worry, the rice temperature will melt it quickly
- Garnish with green onions and fried garlic. Mix well.
