Vegetable Fried Rice with Fried Garlic
Time: 30 minutes
For the Fried Garlic:
1 whole head of garlic, peeled, diced
1/4 cup vegetable oil
For the Fried Rice:
3 cups day-old cooked jasmine or short grain rice
4-5 cups chopped vegetables (bok choi, sweet potato greens, kale, swiss chard, collards, okra, eggplant)
1 Thai bird's eye chili, finely minced
1/4 teaspoon ground white pepper
1 teaspoon soy sauce
Scrambled egg (optional)
For the Fried Garlic: Dice or mince entire head of garlic Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl
Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately remove. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic for garnish.
For the Fried Rice: Using leftover oil from fried garlic (add 1 tablespoon oil, if it needs more) in wok over high heat add vegetables beginning with those that need the most time to cook and adding in greens later in the cooking process, season with salt, and stir-fry until the vegetables are cooked and greesn are bright green and barely wilted, about 1-3 minutes. Transfer to a bowl and set aside.
Heat 1 more tablespoon oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.
Season rice with salt and white pepper, then add soy sauce. Return cooked vegetables to rice and toss to combine. Add scrambled eggs here if so desired. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.
Based off a recipe from seriouseats.com