A quick and simple way to take bland and plain rice and make it really pop with flavor. Garlic fried rice is as simple to make as the name sounds: fry some garlic and mix into the rice. This simple recipe will ramp up a basic side dish and turn it into a new favorite that goes well with lots of main courses.
White rice goes really well with a lot of meals, especially some of the saucier Asian dishes like Mongolian Beef and Orange Chicken. I like to stir those proteins into my rice and really cover the rice in the cooking sauce. However, some dishes benefit from a solid side dish that compliments the food and can stand on its own as well. This is the rice I sometimes serve with Mexican Adobo Chicken and Asian Chicken Wings.
Garlic Fried Rice Around the World
While China is usually considered the origin of fried rice, it is a global dish that has many variations. Garlic fried rice is one of the simpler preparations, but still packs a lot of flavor. This version is most like the Filipino Sinangág, which is very popular in the Philippines and a common component of breakfast meals. That version typically uses day old rice, and the cold rice is heated back up in the hot oil.
Across the ocean, a similar recipe is used for Peruvian white rice, which is made with garlic and sometimes a pinch of cumin. Brazilian white rice also uses fried garlic and/or onion.
Ingredients in Garlic Rice
A simple side dish with simple ingredients. All you need are 4-5 ingredients that are mostly kitchen staples, and you can tweak some of these as well to your preference.
Garlic – Hard to make garlic rice without garlic, and do not use garlic powder. While I’m a fan of using a microplane or garlic press for a lot of applications, here you’ll want to slice or chop the garlic by hand (and by hand, I mean a knife silly).
Butter & Oil – Butter is optional, but I like the combination. Use a neutral oil like vegetable, canola, grapeseed, etc.
Rice – Use a long-grain white rice here. I prefer Jasmine for this, but you can go with your preference.
Chicken Broth – Chicken broth/stock adds a nice richness and depth to the flavor, but feel free to substitute with vegetable broth or plain water as well.
How to Make Garlic Rice
Rinse the rice with a fine mesh strainer until the water runs clear and set aside. Alternatively, add the uncooked rice to a large bowl and fill with water. Agitate by hand and strain the rice, repeating until the water is clear when you agitate the rice.
Heat the oil in a 2–3-quart saucepan over medium heat and add the garlic. Cook, stirring frequently until the garlic is lightly toasted. Add the butter and melt, if using, and then add the rice. Stir to coat all the rice in the oil mixture and toast the rice until it looks slightly translucent, 3-4 minutes.
Add the chicken stock and turn the heat to high. Once it comes to a low boil, cover the saucepan, and reduce heat to a low simmer. Cook on low, without removing the lid, until the liquid has been absorbed/evaporated, about 18-22 minutes.
Once the rice has cooked, remove from the heat, and allow the rice to steam, covered, at least another 5-10 minutes. Remove the lid and fluff the rice with a wooden spoon or fork and serve.
How to Store Cooked Rice
If you have leftover rice, you can refrigerate or freeze it. If you made the rice as part of a meal, I usually suggest storing the rice and the protein separate. Be sure to allow the rice to fully cool, then place in an airtight container in the fridge for 3-4 days. You can also freeze it for 1-2 months.
You can thaw frozen rice overnight in the fridge or microwave it. When reheating rice, be sure to heat it to at least 165°F or more.
📋 Recipe
Garlic Fried Rice
Ingredients
- 4-5 cloves garlic, sliced or chopped
- 2 tablespoons oil
- 1 tablespoon butter, optional
- 1 cup Jasmine rice, uncooked
- 2 cups chicken stock/broth
Directions
- Rinse the rice with a fine mesh strainer until the water runs clear and set aside. Alternatively, add the uncooked rice to a large bowl and fill with water. Agitate by hand and strain the rice, repeating until the water is clear when you agitate the rice.
- Heat the oil in a 2–3-quart saucepan over medium heat and add the garlic. Cook, stirring frequently until the garlic is lightly toasted. Add the butter and melt, if using, and then add the rice. Stir to coat all the rice in the oil mixture and toast the rice until it looks slightly translucent, 3-4 minutes.
- Add the chicken stock and turn the heat to high. Once it comes to a low boil, cover the saucepan, and reduce heat to a low simmer. Cook on low, without removing the lid, until the liquid has been absorbed/evaporated, about 18-22 minutes.
- Once the rice has cooked, remove from the heat, and allow the rice to steam, covered, at least another 5-10 minutes. Remove the lid and fluff the rice with a wooden spoon or fork and serve.
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