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Recipe details are AI-generated from the video and may contain errors — for reference only.
Minced 1 head of garlic finely on a wooden board.
Watch out
Garlic must be minced evenly so it toasts at the same rate
otherwise, uneven pieces will cause some bits to burn while others remain raw
Break and loosen 6 cups of day-old cooked rice using your hands until rice grains are completely separated and loosened without clumps.
Watch out
Rice must be completely at room temperature or chilled
otherwise, warm or freshly cooked rice will clump together and become mushy when fried
Turn the heat to medium-low, pour 3 tbsp of oil into the wok, add 1 head of minced garlic, and cook the garlic until limp and aromatic and starts to turn brown.
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Do not leave the garlic unattended
otherwise, garlic burns very quickly and will turn bitter instantly if overcooked
Take about 1/4 of the fried garlic and set aside.
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Remove the garlic quickly so it does not overcook in the hot oil while you are scooping.
Add 6 cups of loosened rice and mix until well blended with the garlic.
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Add the rice gently to avoid spilling oil out of the wok.
Season it with 1 1/2 tsp of soy sauce and salt to taste.
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Add soy sauce in a circular motion around the edges of the wok so it heats up before mixing into the rice.
Mix for 3-5 minutes or until rice is no longer moist and sticky and can be easily tossed.
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Keep the heat low so the rice fries evenly without burning while drying out.
Turn off heat.
local_fire_departmentoffTop the fried rice with the reserved toasted garlic.
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