This way of cooking egg fried rice is somewhat borrowed from Jean Georges crispy garlic and ginger rice with leeks and topped with a fried egg. I crisp the garlic in canola oil and use the same oil to cook the rice and the eggs. This gives the fried rice a subtle garlic flavor and the crispy garlic bits add a wonderful texture to the fried rice. There is no soy sauce in the recipe - hence it cannot be called a Chinese egg fried rice, but it is extremely flavorful.
|Egg fried rice with crispy garlic and scallions|
1 cup basmati rice (uncooked), about 3 cups cooked rice
5 cloves of garlic, finely chopped
2 tablespoons fresh, peeled and minced ginger
7 thin stalks scallions, whites and greens separated, finely sliced
1/2 teaspoon kosher salt
3 tablespoons canola oil
- Cook the rice as per your usual cooking method. Make sure the rice is completely cooled before starting to make the fried rice.
- Heat a small saucepan with 3 tablespoons canola oil over medium low heat and add the minced garlic. Cook the garlic till they turn crisp but not burnt. This process needs to be watched very carefully because if the garlic is burnt it will become bitter. Depending on the the heat, it could take about 2 to 3 minutes to crisp the garlic. Once brown, turn off the heat and remove the garlic with a slotted spoon.
- Whisk the three eggs with 1/4 teaspoon salt and use some of the garlic oil to make thin omelets. Roll the omelets and cut them into strips and set aside.
- Transfer 1 tablespoon garlic oil to a 10 inch skillet to cook the fried rice. Over medium heat, add the minced ginger and the whites of the scallions to the oil and cook for 2 minutes till the ginger begins to turn pink. Add the cooled rice and 1/4 teaspoon salt and mix well. Add the green parts of the scallions and mix well. Finally add the omelet strips and warm through.
Serves 2 to 3 as part of a multi-course meal.