Garlicky Fried Rice

Fried rice is one of those staples that we loved to eat growing up. There’s just something about biting into the slightly crunchy grains of rice
(overcooked, slightly burnt and dark brown, but not black) along with the not-so-burned rice. Mix in that tiny sliver of fried garlic and a bit of scrambled egg and whoa! Oh so ono!

Growing up, I remember mom usually pairing it with chicken adobo or fried chicken, something cheap and easy when feeding a family of 6 (I am the oldest of 4 girls). My poor dad, he was outnumbered by the females in our house. Most of our pets growing up were females!

For me, I have to have garlic in my fried rice. Not only that, but the more the better. Six cloves might be too much for you, but you can always reduce the number of cloves in your own fried rice recipe. A garlic press is great for mincing the garlic.

Eggs and garlic are essential to my fried rice! I like my fried rice simple, especially if I am going to pair it with something else, like chicken adobo, steak, or even fish. As a side dish, I don’t want it to overwhelm the rest of the food on my plate.

Not only is it easy or simple to make, but it is fabulous for a large party or crowd. Here in Hawaii, it seems to be a potluck requirement. I dont’ think I’ve been to a potluck or party where it has never showed up! Many restaurants here that offer catering options will have pans of fried rice on that menu.

Cold rice is essential to making this recipe. Especially leftover white rice, at least a day old. Brown or hapa rice is also fine to use in this recipe.

Sometimes I add shrimp or even mung bean sprouts. I’m not a big fan of peas or carrots in my fried rice, but that’s a personal preference. Feel free to add whatever you want to yours. Also, before I forget, spam is a common ingredient in fried rice here in Hawaii but not in my fried rice (again, personal preference). Sometimes I add crumbled bits of bacon, cooked, and it just adds that oomph. And no, don’t go the bacon bits route, the one that you buy in a bottle off the shelf. I’m talking about using the real stuff. Whatever ingredient you add to your fried rice, I’m sure it will turn out great!

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