It is nearly summer. This means it is time to begin preparing meals without heating the house whenever possible. If you haven’t considered the value of cooking on the grill in the past, perhaps now is a great time to adjust your way of thinking. Cooking on the grill is a great way to keep […]
I Could Eat an Entire 4-Serving Platter of This Garlic Fried Rice
On the most recent episode of the Bon Appétit Foodcast, which was devoted to all things garlic, editor in chief Adam Rapoport declared there was one mistake in our recently published garlic primer from the October issue. The Garlickiest Fried Rice, he explained, was definitely one portion—not four. His exact words: “I would house that plate.” Having made it myself, I can safely say that while he is technically incorrect, he is not wholly out of line. I had to apply some serious self restraint in order not to do exactly that.
You start by making crunchy, golden, fried garlic chips, a pure genius condiment—seriously, just try not to eat them all the moment you pull them from their hot, glistening oil. But Andy Baraghani, a very smart man and the mind behind the recipe, knew their purpose was twofold: To be an addictive topping with countless applications beyond this particular dish, and a necessary byproduct on the path to a garlic-infused oil used to cook everything else that goes in the dish. This way, garlic makes its aromatic, slightly spicy way into every single bite, taking the recipe from garlic fried rice to the garlickiest fried rice.
Photo by Alex Lau
After the chips, you’ll sauté some ginger, scramble an egg, then dump some day-old, dried-out rice into the pan. (Those adjectives are important: “day-old” and “dried-out” mean the grains get properly crispy.) Toss in some scallions for bite, which will wilt and mellow just enough, and then lay it all out on a platter. Your work here is done after a scattering of chopped cilantro (for freshness), toasted sesame seeds, and, of course, the fried garlic chips. We won’t tell if you cancel plans and feed yourself straight from the bowl.