Garlic Fried Rice ข้าวผัดกระเทียม

Step 1

Thinly slice about 40% of the garlic; this will be for making garlic chips. (Instead of garlic chips you can also make fried garlic bits, in which case you can just chop them into small pieces.)

Step 2

Finely chop the rest of the half the garlic.

Step 3

To make fried garlic chips, add about a centimeter of oil in a small pot or wok and turn the heat to medium. Add a little “test” piece of garlic to the oil right away, and once it starts to have a significant amount of bubbling, add the rest of the garlic and turn the heat down to low.

Step 4

Fry the garlic chips slowly and gently until they are golden, and until the bubbling has mostly subsided. Remove and drain on paper towel. Keep the garlic oil.

Step 5

In a wok or a large skillet, add butter and melt over medium heat. Add minced garlic and black pepper and saute for a few minutes just until the garlic is aromatic and softened. If you feel like it needs more fat, add a little of the garlic frying oil.

Step 6

Add rice, soy sauce, dashi mixture, salt. Turn the heat up to high and toss until well combined, breaking up any rice lumps with the back of your spatula.

Step 7

Once well tossed, push the rice to one side of the pan to make some room for the eggs. Add a little bit of the garlic oil to the empty space, then add the eggs. Break the yolks, then let the eggs set a bit. Cover the eggs with the rice and let it cook for another 30 seconds longer. Then toss to break up the eggs.

Step 8

Turn off the heat and toss in green onions.

Step 9

To serve, garnish with crushed seaweed (if using) and fried garlic chips. Enjoy!