Recipe
Butter Garlic Fried Rice
Butter Garlic Fried Rice cooks like a weeknight: spicy, direct, and ready for the table.
Start with 1½–2 tbsp butter and 6–7 cloves garlic, chopped.
From the first sizzle to the bowl, about 30 minutes.
Ingredients
- 1½–2 tbsp butter
- 6–7 cloves garlic, chopped
- Spring onions, diced (white & green parts both)
- Knob of ginger, grated
- 1–2 tbsp chilli oil / hot sauce
- 1–2 tbsp chilli flakes
- 1 cup leftover rice
- 1 tbsp soy sauce
- Handful of fresh herbs, finely chopped
Steps
- Heat the butter; once melted, add the garlic, spring onions, ginger, chilli oil / hot sauce and chilli flakes. Cook a few minutes, stirring regularly.
- Once fragrant, toss in the rice, soy sauce and fresh herbs; mix well and serve.
The reel
Tips
- Rinse the rice until the water runs clear, then drain well.
- Rest it covered, off the heat, for five minutes before you fluff.
- If the top is still firm, add a spoon of water and cover again. Don't stir yet.
Questions
How long does it take?
Butter Garlic Fried Rice takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Butter Garlic Fried Rice isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No 1½–2 tbsp butter? Use the closest thing you have in the same amount. Butter Garlic Fried Rice is forgiving if the salt and the fat are right.
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