INGREDIENTS:
| 5 cups of cooked cold rice or leftover rice (do not use hot freshly cooked rice) 1 tbsp. oil | 1 tsp. salt 3 garlic cloves, minced or 1 small onion, chopped fine, about 3 tbsp. |
DIRECTION:
- Freshly cooked rice becomes pasty when fried so cold rice is often used. Crumble rice so grains are not packed together. heat skillet over medium heat, add salt to oil, fry garlic in hot oil until light brown. (If using onion instead of garlic, cook onion until golden before adding rice.)
- Add rice, stir fry, scraping the bottom every now and then to prevent scorching, until the rice ahs colored slightly. Serve hot.
Variation: 1/2 cup or more of the following or a mixture of any of them may be added to the browned garlic and cooked until done before adding the rice: diced cooked pork, ham, chinese sausage, shrimps, flaked cooked chicken meat, crabmeat, etc. or use 1 tbsp. soy sauce in place of 1 tsp. salt for brown fried rice. Garnish with chopped green onions, thin strips of omelet or top each serving with a sunny side fried egg. Serve with slices of fresh tomato and cucumber.
Preparation and cooking time: 15 minutes
Serves: 4 – 6
