Quote:
Originally Posted by bananimal
Chong,
Describe the garlic fried rice. I'm so sick of potatoes with steak. Sounds interesting.
Dan
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Gladly Dan,
Ingredients:
- Crushed(really hard) 2 or 3 cloves of garlic. Removal of husk is optional.
- 3/4 tablespoon cooking oil (bacon grease optional)
- 4 - 5 cups of leftover cooked rice from refrigerator. (Or newly cooked rice, but you will find out why it's better if it's cooled down. Though, after some practice and the right tools, you will be able to use newly cooked rice right out of the pot.)
- pinch of salt to taste
- Optional, 1 egg
Procedure:
- (Wash hands first!) With wet hands, crush the lumps of chilled rice to separate the grains. Wet hands as often as needed to keep the grains from sticking (family secret!). Do not pour water directly into the clumps of rice unless you know exactly how much to put in without making the rice too soggy.
- Place wok or dutch oven(Pre-spray with Pam, optional) on stove and set heat to low-medium. Add oil and spread oil in wok with rubber spatula, or by tilting the wok around until the oil covers most of the wok surface.
- Add garlic and turn often until
light golden brown.
- Increase heat to medium to medium high. Add rice and salt, and stir/turn over quickly until oil has been distributed, more or less evenly. Reduce heat to medium and cover.
- Reduce heat further if the rice get too dark too quickly(burned). Stir/turn over often, or as soon as the cover gets hot (or sooner), until the rice is hot.
If one has the patience, e.g., like my wife, you can keep the heat at medium-high, but you have to keep turning the rice over every few seconds to prevent the rice at the bottom from getting burned.
OPTIONAL:
Just prior to removing from the stove, increase the heat to medium high, and crack an egg over the rice, then continue turning over the rice quickly and evenly to spread the egg around the rice. Remove from the heat as soon as the egg is no longer transparent.
- Serve hot.
Note: This is probably why you may not see very many Philippine restaurants around. Although uncomplicated, the procedures are so lengthy and so much drama, even for a simple fried rice recipe. Imagine what it's like for our version of the Spanish Paella, or the Leche Flan. Then there's one of my favorite cakes, no flour in this one, Gateau Sans Rival. The name says it all. I'm so glad I taught my wife to cook!
I thought this thread was for Weird Food?