How To Make Fried Garlic
Now, you would probably think, how hard can this be? It’s not hard at all but if you turn your back at the wrong time, it could mean the difference between perfectly golden fried garlic and burnt and bitter fried garlic.
The key is to remove the garlic as they start to brown as they will continue to fry for a few minutes. This will ensure perfectly crispy but not bitter fried garlic.
As good as this staple Filipino dish is, I like a little more flavor kick; a little more umph in my rice dishes. Thai basil is one of my favorite herbs to add in any rice dish. It adds an anise/licorice flavor that is one of my favorite flavors in asian cuisine. The funny part is I strongly dislike any other variations of licorice flavors.
Garlic Fried Rice with Thai Basil
- 4 tbsp vegetable oil
- 12 cloves garlic minced
- 4 cups jasmine rice cooked the night before
- 2-3 tvsp Golden Mountain seasoning sauce or soy sauce of your choice
- 1 cup Thai basil packed
- 1 tbsp salted butter
- 1 handful bean sprouts
- 2 stalks green onion sliced
- 2 tbsp vegetable oil
- 4 large eggs
- In a non-stick medium/large fry pan, set heat to medium-low and add in 4 tbsp vegetable oil.
- Add in minced garlic and fry it slowly, periodically stirring to prevent the garlic bits from sticking to each other.
- When the garlic starts to turn light brown, remove them from the oil using a fine mesh strainer and reserve the oil for use in the fried rice.
- Add the day over rice to the fry pan and using the back of a wooden spatula, break a part any clumps or rice.
- Increase heat to medium-high and toss/stir to incorporate the garlic infused oil.
- Add in reserved fried garlic, Thai basil and toss/stir a few more times to mix evenly.
- Finish with butter
- In the same fry pan, add in remaining 2 tbsp vegetable oil
- Crack eggs in one at a time and fry until the edges are crispy brown
- Top each serving with a fried egg and garnish with green onions.