Tag Archives: fried

Egg Fried Rice

Time to cook! Bring all of your prepped ingredients to the stove. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet—or non-stick if you don’t have one—over medium-high until just beginning to smoke. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.


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.

garlic chips 1

Photo by Alex Lau

So good, you could eat ’em straight.

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.

Get the recipe:


Fried Garlic Chips Are the Extra Crunchy Topping You Need to Put on Everything

If you eat salad for the croutons and tomato soup for the grilled cheese, you should be making garlic chips… to put on everything. These thin-sliced pieces of heaven crisp up in minutes and add a nutty, garlicky crunch factor to rice, stews, salads, and really anything at all.

Making them is incredibly easy, if you have a mandoline. (And if you don’t—get one. We like the Benriner Japanese mandoline.) It’ll slice the cloves more evenly and thinly than your chef’s knife—just watch your fingers! Keep in mind too that this is not the time to use your favorite olive oil. We use a neutral oil like vegetable or grapeseed because, 1) you want the favor of the garlic to shine through, and 2) you want the garlic chips to be versatile—olive oil may be great for topping aglio e olio, but it doesn’t complement soy sauce and sesame oil as well.

garlic chips

Photo by Alex Lau

Mandoline + garlic = perfect chips, every time.

Crispy garlic chips happen pretty fast, so keep your eye on the prize. You start the garlic in cold oil so it comes to temperature evenly, and you’ll know the chips are done when the oil stops bubbling around the edges and they turn slightly golden. Be conservative here and pull them out as soon as they hits a light golden-brown. It will take time to fish out each sliver with a slotted spoon, so work fast and in batches. Nothing tastes sadder than bitter burnt garlic.

garlic fried rice

Photo by Alex Lau

Check out the crispy, crunchy garlic chips on this garlicky fried rice.

Once you drain them on a paper towel, they are a nice little sweet, slightly nutty, and garlicky topper. They are best still warm and scattered atop the aforementioned fried rice, ricotta toast, seared steak or short ribs, weeknight pantry pasta, etcetera, etcetera, etcetera. They can be kept in an airtight container for a few days, so grab a few extra garlic heads and make a double batch. And while you’re at it, maybe consider investing in an extra tin or two of mints?

Want more garlic? Try this chicken: