The Garlickiest Fried Rice

Ingredients

• •8 cloves garlic cloves
• •⅓ cup grapeseed or vegetable oil
• •1 to taste Kosher salt
• •1 piece ginger
• •1 large egg
• •3 cups short-grain rice
• •2 tsp toasted sesame oil
• •4 whole scallions
• •¾ cup cilantro
• •2 tsp toasted sesame seeds

Cooking Instructions

1. 1.

   Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.

   5 min

2. 2.

   Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.

   6 min

3. 3.

   Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.

   1 min

4. 4.

   Garlic chips can be made 1 day ahead. Store airtight at room temperature.