Best 13 Garlic Fried Rice Recipes

GARLIC CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.

SINANGAG (GARLIC FRIED RICE)

Steps:

• In a medium saucepan, heat the vegetable oil over medium heat until the oil begins to shimmer. Line a plate with paper towels and set it nearby.
• Carefully pour the garlic into the hot oil and stir continuously until the garlic is just beginning to lightly brown. Remove the pan from the heat and use a slotted spoon to transfer the fried garlic onto the paper towel-lined plate; reserve the oil. Set both the garlic and the oil aside while you make the rice. (You can store the garlic chips and oil in separate airtight containers in the refrigerator for up to a week.)
• Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and 1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for more rice; or try them on the pansits and soups.)
• Season the rice with salt and serve right away or at room temperature, with the eggs, if desired.

BACON GARLIC FRIED RICE

Steps:

• Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
• Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
• After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
• The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired.
• This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.

GARLIC FRIED RICE

Steps:

• Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.
• This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.
• In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft - about 4 to 5 minutes. Add the peas and carrots and cook about 3 minutes then add the diced ham or chicken. Cook 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet. Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.
• Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

HONEY & GARLIC DUCK FRIED RICE

Steps:

• In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
• Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
• Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
• While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
• In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
• Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
• Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
• Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
• Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
• Serve immediately.

GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
• Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center.
• Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice, then mix in the green onions
• Enjoy!

CHAPPY'S GARLIC FRIED RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Cool.
• Melt butter in a large skillet over medium-high heat. Saute onion, garlic, and chile pepper in hot butter until fragrant and lightly browned, 5 to 7 minutes.
• Stir cooked rice, egg, soy sauce, and sesame oil into onion mixture. Cook and stir until egg is cooked through and rice is coated and heated through, 3 to 5 minutes.

HONEY GARLIC CHICKEN FRIED RICE RECIPE - (5/5)

Steps:

• Heat the oil in a large wok or deep nonstick skillet set over medium-high heat. Add the chicken, soy sauce, garlic and ginger; stir-fry for 3 to 4 minutes or until browned. Add the mixed vegetables and edamame; stir-fry for 3 to 4 minutes or until tender. Meanwhile, combine the Diana sauce with the water and lime juice. Add to the skillet and bring to a boil. Stir in the rice; cook for 3 to 5 minutes or until chicken is cooked through and rice is hot and coated with sauce. Just before serving, stir in the green onion and sesame oil. Tip(s): 1. Edamame are green soybeans that can be found already shelled in many supermarket freezer sections. 2. For fresh crunch, stir in a handful of bean sprouts when adding the green onion. 3. Substitute cubed pork loin for the chicken. 4. Substitute shrimp or cubed, firm tofu for the chicken; simply add along with the vegetables and edamame. 5. Prepare rice ahead; freeze in zip-top (re-sealable) bags until ready to use. 6. To reduce the salt content of this recipe, use lite or sodium-reduced soy sauce.

GARLIC CHICKEN FRIED BROWN RICE

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

HARUMI KURIHARA'S GARLIC FRIED RICE

Steps:

• Chop the garlic up finely and cut the basil and mints leaves into thin strips.
• Heat the oil in a wok and fry the garlic, then add the rice and chicken stock powder/granules.
• Dribble the soy sauce down the inside of the wok and mix it in .
• Turn the heat off, add the chopped basil and mint leaves, stir quickly and serve with a sprinkling of bonito flakes, dried shallots and some freshly milled black pepper.

TURKEY SILOG (GARLIC FRIED RICE WITH EGGS)

Steps:

• Make the garlic fried rice: Heat a large nonstick pan (preferably 10 inches) over a medium-low flame, then add 6 tablespoons of the oil and garlic cloves. Season the cloves with a pinch of salt. Cook, turning the cloves occasionally, until they are brown and soft, 12 to 14 minutes.
• Remove half the oil and half the garlic cloves from the pan and set aside in a small heat-proof bowl. Using a rubber spatula or the back of a wooden spoon, smash the remaining garlic in the pan to an almost rough paste. Before the smashed garlic turns golden, crank up the heat, add half the rice and spread to cover the surface of the pan. It will pop and sizzle - that's good. Let sit for 30 seconds, then toss and mix the rice in the pan. Spread the rice out, then let sit again for another 30 seconds. Adjust the salt and transfer to a large plate. Lightly cover the plate with foil.
• Wipe out the pan, add the reserved garlic cloves and their oil and repeat with remaining rice.
• If using turkey and gravy, warm the gravy in a small saucepan over medium-low heat, stirring occasionally, until it's hot.
• Meanwhile, reheat the turkey (or ham): Wipe out the pan, return it to medium-high heat and add 1 tablespoon of oil. When the oil starts to smoke slightly, gently lay the meat in pan and sear until golden brown on both sides, about 2 minutes per side. (You may need to do this in batches, adding oil as needed.) Transfer to a plate and season with salt to taste. Cover with foil and wipe out the pan.
• Return the pan to medium-low heat and add 1 tablespoon of oil. Break eggs into pan and cook just until egg whites are fully set but the yolks are still runny. Season with salt to taste.
• To serve, place a few scoops of garlic fried rice on each plate. Layer seared turkey or ham slices on top of the rice. If you're using turkey, sauce the meat with a few spoonfuls of gravy. Top each serving with a fried egg.

LEMON GARLIC FRIED RICE AND BEANS

Steps:

• Melt butter in a skillet over high heat, make sure it doesn't burn. Stir-fry rice and beans for 30 seconds then add garlic. Stir frequently allowing for around 30 seconds in between stirs to get some crispy rice on the bottom of the pan but make sure it doesn't burn. Add a 1/2 teaspoon of salt. After around 3-4 minutes add the egg, immediately take off the heat and stir until everything is combined and the egg looks just barely moist (if you wait till the egg is completely cooked it will be overcooked by the time it hits the plate). Stir in lemon to taste and remove onto a plate. Season with paprika and salt to taste. I like to add an additional sprinkling of cayenne because I like a little more heat.

GARLIC FRIED RICE

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
• Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.