{"id":29880,"title":"Fried Garlic Rice","modified":"2025-02-12T11:20:11+01:00","plain":"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.  \n\n\n\nLet'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.\n\n\n\nYan Mian Noodles\n\n\n\nSo yes, you dear readers, are victims of the pressure that pushes me as a \u201cfull-time blogger\u201d 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 \u201cwas tasty, so there you go, enjoy\u201d.\n\n\n\nTips for Successful Fried Garlic Rice\n\n\n\nUnlike most rice recipes, you don't need to use day-old rice! Freshly cooked rice using your preferred method will work perfectly. \n\n\n\nPrepare a large quantity of seasoned fish sauce in advance and freeze it, so you can make it again quickly whenever you want\n\n\n\nFried garlic packet available in Asian supermarkets\n\n\n\nIf you can't find fried garlic at the Asian supermarket, here's my recipe for fried garlic\n\n\n\nThe Main Ingredients for Fried Garlic Rice\n\n\n\n\n\n\n\nLard: 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  \n\n\n\nFried 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. \n\n\n\nFish 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. \n\n\n\nWater: Used in the seasoned fish sauce to slightly dilute the sauce and help mix the other ingredients.\n\n\n\nPalm sugar: Palm sugar is a type of unrefined sugar made from the sap of various palm tree species. It has a sweet, caramelized flavor. \n\n\n\nServe this rice with a delicious chicken with Chinese scallions\n\n\n\nGlutamate: Also known as MSG, glutamate is a flavor enhancer that adds extreme umami flavor to dishes.\n\n\n\nRice: Rice is the base of the dish. I prefer sushi rice that's well-washed before cooking \n\n\n\nGreen onions: Also known as scallions, they are used to garnish the dish, adding a touch of color and a slightly spicy flavor.\n\n\n\n\n\n\tFried Garlic Rice\n\t\t\n\t\tAn incredibly flavorful fried garlic rice recipe\t\n\t\n\t\trice cookerWok\t\n\t\n\t\tSeasoned fish sauce4 tablespoons of lard6 tablespoons of fish sauce6 tablespoons water1 teaspoon salt2 teaspoons palm sugar1 teaspoon of glutamateRice part140 g of sushi rice dry weight4 tablespoons of lard8 tablespoons of seasoned fish sauceSliced green onions for garnish5 tablespoons of fried garlic\t\n\t\n\t\tSeasoned fish sauceHeat the lard over medium-high heatAdd fish sauce, water, salt, and sugar, and bring quickly to a boilBoil for about 1 minute and 30 secondsRemove from heat and add the glutamateRiceRinse the rice 4-6 times before cookingPlace directly on a plateAdd 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. \t\n\t\n\t\tIf you have leftover seasoned fish sauce, it keeps for a week in the fridge\n\t\n\t\n\t\tSide dishChineseFried Garlic RiceRiz, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29880"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29880\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24051"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}