Garlic Fried Jasmine Rice
Photography: Photo: Alex Farnum; Styling: Randy Mon; 
Time: 45 minutes, plus at least 2 hours to chill. In the Philippines, garlic fried rice is a staple for breakfast, but chef Tim Luym serves it for dinner too. He loves the chewier texture and higher nutritional content of brown jasmine rice compared with white.
| Servings:Serves 4 | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 1/2 cups brown jasmine rice*
- 1 1/2 tablespoons plus 1 tsp. canola oil, divided
- 1 tablespoon minced garlic
- Kosher salt
- Freshly ground black pepper
- carbohydrate:54 g
- fiber:2.5 g
- protein:5.7 g
- sodium:5.3 mg
- saturated fat:0.8 g
- calories from fat:21 %
- cholesterol:0.0 mg
- fat:7.1 g
- calories:306
directions
1. Rinse rice thoroughly in a fine strainer under running water, then pour into a medium saucepan with 1 3/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.
2. Pour rice into a rimmed baking pan. Let cool, then chill, uncovered, until firm and dry, at least 2 hours.
3. Heat 1 1/2 tbsp. oil in a 12-in. frying pan over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in center of pan; pour in 1 tsp. oil and stir garlic into oil. Let garlic sizzle for about 30 seconds, then stir into rice to combine. Season to taste with salt and pepper.
*Find brown jasmine rice alongside other rices at the grocery store.
Make ahead: Cook rice through step 2 up to 1 day before using; chill, covered.
Note: Nutritional analysis is per serving.
