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Garlic Fried Rice


8 garlic cloves, thinly sliced
⅓ cup grapeseed or vegetable oil
1 2-inch piece ginger, peeled, finely chopped
1 large egg, beaten
3 cups chilled cooked short-grain rice
2 teaspoons toasted sesame oil
4 scallions, thinly sliced on a diagonal
¾ cup cilantro, chopped
2 teaspoons sesame seeds, toasted


  1. Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat.
  2. Cook, shaking the pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
  3. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes.
  4. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine.
  5. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes.
  6. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes.
  7. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
  8. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.