Ingredients
- 1/4 cup plus 1 tablespoon canola oil or other neutral oil (75 ml)
- 8 garlic cloves, crushed and sliced thinly
- 4 cups white rice, cooked, preferably long-grain, but any variety will do (24 ounces; 700 g)
How to Make
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Step 1: Heat oil over medium heat until shimmering, in a small saucepan. Add garlic and cook, stirring constantly, until garlic softens, becomes very aromatic, and turns lightly golden, 30 seconds to 1 minute. Do not brown!
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Step 2: Strain oil through a fine-mesh strainer directly into a wok or equivalent pan; reserve cooked garlic and set aside.
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Step 3: Heat wok over high heat until oil is shimmering. Add rice, breaking up larger clumps and tossing to coat with garlic-flavored oil.
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Step 4: Cook, stirring and tossing frequently, until no clumps of rice remain and rice is warmed through, about 4 minutes.
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Step 5: Add reserved garlic to rice and toss to combine.
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Step 6: Serve immediately.
We hope you enjoy this recipe!
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