4 c Cold leftover steamed white
-rice; (650 g)
2 tb High-heat cooking oil
6 cl Garlic; up to 8; smashed
-with the side of a knife
-and peeled
1 ts Coarse salt; plus more; to
-taste
Using a wet rice paddle or wooden spoon, gently break apart any large
clumps of rice that may be sticking together. Set the rice aside.
Heat a large wok or saute pan over high heat until a drop of water
sizzles and evaporates on contact. Swirl the oil into the pan and
then add the garlic and stir fry until the garlic begins to lightly
brown, 30 seconds to 1 minute.
Add the rice to the pan and quickly toss and mix with the garlic and
oil, breaking up any remaining clumps of rice with a spatula.
Sprinkle in the salt and continue to stir fry until the rice is
coated in oil and lightly toasted, about 5 minutes. Season the rice
with additional salt if needed. Serve hot.
Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013
