TT CHI | Garlic Rice

To learn more about this recipe, click here to read the related story, "Golden Nugget," in TastingTable's CHI edition. 

Recipe adapted from Kristine Subido, Pecking Order, Chicago

Garlic Rice
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Garlic rice recipe from Pecking Order in Chicago. 
Servings
6
servings
Ingredients
  • ¼ cup finely chopped garlic (from about ½ head)
  • ½ to 1 cup canola oil
  • 5 cups day-old cooked jasmine rice
  • Salt and freshly ground black pepper
Directions
  1. In a medium skillet set over medium heat, add the garlic and enough oil to cover. Cook until lightly golden, about 6 minutes, then strain through a fine-mesh sieve set over a small bowl. Turn the garlic out onto a paper-towel-line baking sheet and set the oil aside.
  2. In a medium bowl, add the rice. Sprinkle with 2 tablespoons water and use your hands to work the water into the rice, loosening the rice clumps and taking care not to overwork the rice. In a large, nonstick skillet set over medium-high heat, add 2 tablespoons of the garlic oil (save the rest for another time). Add the rice and toss until coated and hot, about 3 minutes. Add the toasted garlic and season with salt and pepper. Serve.
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