Ingredients
Equipment
Method
Fry the garlic.
- Heat a large wok or skillet over medium heat. Add 4 tablespoons of avocado oil. Add all the minced garlic and cook, stirring occasionally, until golden and crispy. Watch it closely. It goes from golden to burnt quickly. Remove the crispy garlic and set aside. It will continue to cook slightly as it cools.2 tbsp of avocado oil, 12 cloves of garlic
Fry the rice.
- Leave 2 tablespoons of the garlic-infused oil in the pan. Discard or save the rest. Add the cold day old rice to the pan. Toss and cook for 2 to 3 minutes, breaking up any clumps, until the rice is heated through and starting to get a little colour.2 cups of day old rice
Add cold butter.
- Add the cold butter directly to the rice. Toss until it melts and coats every grain. This is what makes it fluffy and rich.2 tbsp of butter
Season.
- Add salt and white pepper. Taste and adjust.1 tsp of salt, 1 tsp white pepper
Add crispy garlic.
- Add the crispy garlic back into the rice and toss. Save some for garnishing on top.
Serve.
- Top with green onions and extra crispy garlic. Serve immediately.2 stalks of sliced green onions
Notes
STORAGE
Fridge: Airtight container up to 4 days.
Reheat: Wok or skillet over medium heat with a tiny drizzle of oil. Microwave works in 30-second intervals with a small splash of water.
Freezer: Not recommended. The texture of the rice changes after freezing.