Best 13 Garlic Fried Rice Recipes

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Indulge in the tantalizing flavors of Garlic Fried Rice, a delectable dish that effortlessly combines the simplicity of everyday ingredients with a symphony of bold, aromatic flavors. This classic dish, a staple in many Asian cuisines, is a culinary canvas where the humble grain of rice takes center stage, complemented by the vibrant medley of garlic, savory sauces, and an array of colorful vegetables. Whether you're a seasoned cook or just starting your culinary journey, this versatile dish promises an explosion of taste that will satisfy your cravings and leave you wanting more. This article presents a collection of Garlic Fried Rice recipes that cater to diverse preferences and dietary restrictions. From the classic rendition to innovative variations featuring unique ingredients and cooking techniques, these recipes offer a culinary adventure that will transport your taste buds to a realm of culinary delight.

**Recipes included:**

1. **Classic Garlic Fried Rice:** Experience the timeless flavors of this traditional recipe, where fragrant garlic, fluffy rice, and a splash of soy sauce come together in perfect harmony.

2. **Loaded Veggie Garlic Fried Rice:** Elevate your fried rice game with an abundance of fresh vegetables, adding a vibrant crunch and an extra boost of nutrition to every bite.

3. **Spicy Szechuan Garlic Fried Rice:** Embark on a fiery culinary journey with this Szechuan-inspired variation, where chili peppers, ginger, and garlic unite to create a tantalizingly spicy and aromatic dish.

4. **Kimchi Garlic Fried Rice:** Introduce a delightful Korean twist with the addition of tangy kimchi, infusing the fried rice with a unique spicy and sour flavor profile.

5. **Pineapple Garlic Fried Rice:** Embark on a tropical adventure with this unique recipe, where the sweetness of pineapple harmonizes with the savory notes of garlic and soy sauce, creating a captivating balance of flavors.

6. **Vegan Garlic Fried Rice:** Delight in a plant-based rendition of this classic dish, featuring a medley of tofu, vegetables, and savory seasonings that deliver a satisfying and flavorful experience.

7. **One-Pot Garlic Fried Rice:** Discover the convenience of this single-pot recipe, where rice, vegetables, and seasonings are cooked together in one pot, making cleanup a breeze.

8. **Brown Rice Garlic Fried Rice:** Opt for a healthier alternative with brown rice, providing a nutty flavor and additional fiber to this classic dish.

9. **Egg Fried Rice:** Elevate your Garlic Fried Rice with the addition of fluffy scrambled eggs, adding a boost of protein and creating a delightful textural contrast.

10. **Garlic Fried Rice with Chicken:** Indulge in a protein-packed version featuring tender chicken, marinated in a flavorful blend of soy sauce, ginger, and garlic, adding a savory touch to every bite.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC CHICKEN FRIED RICE



Garlic Chicken Fried Rice image

This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 10

1 egg
1/4 cup vegetable oil, divided
1 cup sliced celery
2 to 3 garlic cloves, minced
6 cups cold cooked rice
1 cup diced fully cooked ham
1 to 2 cups chopped leftover Garlic-Brown Sugar Chicken or cooked chicken
1/2 cup soy sauce
1 teaspoon pepper
1/4 to 1/2 teaspoon ground ginger

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.

Nutrition Facts :

SINANGAG (GARLIC FRIED RICE)



Sinangag (Garlic Fried Rice) image

A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.

Provided by Nicole Ponseca

Categories     Philippines     Side     Breakfast     Garlic     Rice     Quick & Easy

Yield 2-4 servings

Number Of Ingredients 7

For the garlic oil and chips:
1 cup (240 ml) vegetable oil
1 cup (135 g) garlic cloves, sliced paper thin
4 cups (800 g) freshly cooked jasmine rice, kept hot
Kosher salt
For serving (optional):
2 to 4 large eggs, fried or sunny-side up

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.

GARLIC FRIED RICE



Garlic Fried Rice image

Make and share this Garlic Fried Rice recipe from Food.com.

Provided by Cooking Ventures

Categories     Ham

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter, divided use
6 garlic cloves, minced
1 teaspoon lemon juice
1 medium onion, finely chopped
1 cup frozen peas and carrot
1/2 cup diced ham (or cooked chicken)
3 eggs, beaten
3 cups cooked rice, chilled
2 tablespoons soy sauce (to taste)
salt and pepper
2 scallions, diced

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.

BACON GARLIC FRIED RICE



Bacon Garlic Fried Rice image

This is the fried rice I grew up with. I was never sure if it was just a Filipino recipe or an adaptation my mother made being in the South (US) but all I know is I've never met anyone that didn't like this fried rice and people always beg me for the recipe. The prep time below assumes you already have left over rice in the fridge, but there's instructions for cooling your cooked rice too.

Provided by MC Baker

Categories     Long Grain Rice

Time 23m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb bacon
5 cups cooked long-grain rice (can use other rice, but long or medium grain rice is all I ever use)
6 garlic cloves, smashed and diced (use approximately half a bulb. heavy garlic is necessary for me, but cut back if you like)
1 1/2 cups frozen peas and carrots
2 eggs, beaten slightly
2 tablespoons vegetable oil (optional)
1/4 cup light soy sauce (or more to taste)
salt

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.

Nutrition Facts : Calories 298.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 65.8, Sodium 788.8, Carbohydrate 32.3, Fiber 1.4, Sugar 0.3, Protein 9.5

HONEY & GARLIC DUCK FRIED RICE



Honey & Garlic Duck Fried Rice image

Get more duck for your dollar by featuring it in this delicious fried rice also loaded with an abundance of yellow and green veggies - and plenty of garlic! Prep time includes marinating duck breast; cook time includes 45 minutes of cooking rice.

Provided by EdsGirlAngie

Categories     Duck Breasts

Time 3h45m

Yield 3-4 serving(s)

Number Of Ingredients 20

1 lb boneless skinless duck breasts, in 1/2 inch cubes
4 tablespoons soy sauce or 4 tablespoons tamari soy sauce
2 tablespoons hoisin sauce
3 cloves garlic, sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
2 tablespoons vegetable oil
6 green onions, white and 1/2 of green,sliced
1 cup Chinese pea pod, trimmed
1 small summer squash
1/2 yellow bell pepper, chopped
1 (10 ounce) can stir-fry baby corn
1 tablespoon vegetable oil (to scramble eggs)
3 eggs, beaten
2 tablespoons honey
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic powder

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



Garlic Pork Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, pork chops, garlic, onion, salt, pepper, soy sauce, honey, eggs, green onion

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

1 head cauliflower
2 pork chops, diced
4 cloves garlic, finely diced
½ onion, sliced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons soy sauce
¼ cup honey
3 eggs, beaten
½ cup green onion, sliced

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!

Nutrition Facts : Calories 562 calories, Carbohydrate 47 grams, Fat 27 grams, Fiber 6 grams, Protein 37 grams, Sugar 35 grams

CHAPPY'S GARLIC FRIED RICE



Chappy's Garlic Fried Rice image

Garlic, onions, and soy sauce with a touch of chili pepper to add interest and a little heat to plain white rice.

Provided by Hugh

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 cups water
1 cup uncooked white rice
1 teaspoon butter
1 small onion, minced
1 large clove garlic, minced
1 teaspoon diced chile pepper
1 egg, beaten
2 tablespoons soy sauce
1 tablespoon sesame oil

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.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 39.8 g, Cholesterol 49.2 mg, Fat 6 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.5 mg, Sugar 1.1 g

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



Honey Garlic Chicken Fried Rice Recipe - (5/5) image

Provided by nancyjcanzi

Number Of Ingredients 12

1 tbsp vegetable oil 15 mL
2 boneless, skinless chicken breasts, diced 2
1/4 cup soy sauce 50 mL
4 tsp each minced garlic and ginger 20 mL
3 cups frozen Asian-style mixed vegetables 750 mL
1 cup shelled, frozen edamame or green peas 250 mL
3/4 cup Diana® Sauce, Honey Garlic flavour 175 mL
1/4 cup water 50 mL
1 tbsp lime juice 15 mL
4 cups cooked, long-grain white or brown rice 1 L
1/2 cup chopped green onion 125 mL
1 tbsp toasted sesame oil 15 mL

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.

HARUMI KURIHARA'S GARLIC FRIED RICE



Harumi Kurihara's Garlic Fried Rice image

Harumi is a famous Japanese TV chef and this is her recipe for garlic fried rice. We're garlic fiends in our house!

Provided by JustEmma

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves
5 fresh basil leaves
5 fresh mint leaves
2 tablespoons vegetable oil
15 ounces cooked rice, preferably Japanese
1 teaspoon instant chicken bouillon granules
1 tablespoon light soy sauce
dried bonito flakes
dried fried onions
pepper

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.

Nutrition Facts : Calories 205.8, Fat 7.1, SaturatedFat 1, Cholesterol 0.2, Sodium 539.7, Carbohydrate 31.4, Fiber 0.4, Sugar 0.1, Protein 3.3

GARLIC CHICKEN FRIED BROWN RICE



Garlic Chicken Fried Brown Rice image

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Provided by JOYCE

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
½ red bell pepper, chopped
½ cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

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.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g

TURKEY SILOG (GARLIC FRIED RICE WITH EGGS)



Turkey Silog (Garlic Fried Rice With Eggs) image

Silog, rice bathed in lots of garlic and crowned with a runny egg, is a hearty and essential part of any Filipino breakfast, and it comes together very quickly. For Chad and Chase Valencia, brothers and owners of the Filipino restaurant Lasa, in Los Angeles, the best time to make silog is the morning after Thanksgiving, when they top it with seared leftover turkey (or ham), and gravy to moisten the bits of rice. You're going to have to plan ahead for this recipe, as it's best made with day-old rice; freshly made rice won't get as crisp in the pan. And don't be intimidated by the amount of garlic here - it all mellows out, while still providing a potent punch. Chad notes that this dish will work in almost any nonstick pan, except for a steel or aluminum-bottomed pan; you could even use a well-seasoned cast-iron pan or wok.

Provided by Priya Krishna

Categories     breakfast, grains and rice, main course

Time 35m

Yield 4 servings

Number Of Ingredients 7

1/2 cup canola or other neutral oil, plus more as needed
8 to 12 garlic cloves, to taste, peeled and ends trimmed
Kosher salt
8 cups day-old cooked white jasmine rice
1 to 1 1/2 cups leftover gravy (omit if using ham)
1 1/2 pounds leftover turkey or ham, sliced 1/4-inch thick
4 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



LEMON GARLIC FRIED RICE AND BEANS image

Categories     Bean     Stir-Fry     Vegetarian     Quick & Easy

Yield 1 bowl

Number Of Ingredients 9

1 cup Rice, cooked
1/3 cup Beans, cooked, any variety but I prefer black or pinto preferably not from a can
2 teaspoons Butter
2 cloves Garlic, minced
1/2 Lemon
1 Egg (optional)
1/2 teaspoon Hot Paprika
1/4 teaspoon Cayenne (optional)
Salt

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



Garlic Fried Rice image

Garlic, onions, and lemon juice to add interest to plain white rice.

Provided by Spryte

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 34m

Yield 4

Number Of Ingredients 6

1 cup uncooked white rice
2 cups water
1 teaspoon butter
1 clove garlic, minced
1 small onion, minced
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 39.2 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 13.9 mg, Sugar 0.9 g

Tips:

  • Use day-old rice: It will be less sticky and easier to fry.
  • Chop your vegetables into small pieces: This will help them cook evenly and quickly.
  • Use a well-seasoned wok or large skillet: This will help prevent the rice from sticking.
  • Cook the rice in batches: This will help prevent it from becoming mushy.
  • Add the eggs and vegetables halfway through cooking: This will help them cook evenly without overcooking.
  • Season the rice to taste: Add salt, pepper, and other spices as desired.
  • Serve immediately: Garlic fried rice is best served hot and fresh.

Conclusion:

Garlic fried rice is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time. So next time you are looking for a quick and easy meal, give garlic fried rice a try. You won't be disappointed!

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