Burnt Garlic Fried Rice

Instructions

1. 1

   Fry the Garlic

   • Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
   • Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
   • Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2. 2

   Sauté Vegetables

   • Increase the heat to high in the same wok with the remaining garlic and oil.
   • Add the spring onion whites and stir-fry for 30 seconds until fragrant.
   • Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
   • Add the chopped green bell pepper and stir-fry for another minute.
3. 3

   Combine Rice and Sauces

   • Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
   • Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
   • Toss everything vigorously on high heat for 2-3 minutes, ensuring the rice is evenly coated and heated through.
4. 4

   Garnish and Serve

   • Turn off the heat. Fold in most of the chopped spring onion greens.
   • Transfer the fried rice to a serving platter.
   • Garnish generously with the reserved crispy fried garlic and the remaining spring onion greens.
   • Serve immediately while hot for the best flavor and texture.