Prepare this Basic Garlic Fried Rice at home with Jasmine rice, sesame oil, garlic and green onion. Top with an egg before serving. Perfect as a side dish or a main dish. Perfect every time.
I knew this garlic fried rice would be a winner before I even made it. You see it comes from a cookbook called Rice. Noodles. Yum. written by a blogger friend of mine, Abigail Raines. She is a blogger at Manila Spoon. I have “known” Abby for quite a while now, and when she asked me to do a cookbook review for her, I of course, jumped at the chance!
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To say we eat a lot of rice in our house would be an understatement. It’s always a welcome side, or even a main dish. I have loads of different fried rice recipes here on my blog, but in my mind, there is always room for one more!
Abby’s first cookbook, Rice. Noodles. Yum. was released on June 11th, and I got to get a sneak peek of it a few days before. The photos are mouthwatering delicious, and her instructions are simple to follow. I have so many things I want to make!
Rice. Noodles. Yum.
“While millions of South East Asian eat rice and noodles every day, there’s less exposure to these amazing foods on a world wide scale. While there are some well-known rice and noodle dishes, they barely scratch the surface and there is so much more to discover beyond pad thai, pho and nasi goreng.” – Abigail Raines
In fact, I fully intended to make the spring rolls. But the last couple of weeks have been nutty.
Then I was asked to spend last weekend in Charleston for my birthday. I was thrilled to be able to visit a place I have always wanted to see, and to celebrate my birthday in a town full of amazing food!
Abby’s book arrive the day before I left town and I knew there wasn’t any way I could possibly get a recipe out in time for the launch.
The spring rolls will be happening very soon, but require me to take a trip to the Asian market. I decided this simple garlic fried rice was the way to go, and I got right two it the day after I got home from my trip.
With all of the chaos – it felt so good to be back in the kitchen. It always seems to calm me. Does cooking do that for you?
This sign was handmade for me for my birthday. A gift from my parents. They saw the wording on a window in Sweden. They tweaked the words a little bit, and I think it describes my kitchen so well. I couldn’t wait to get home and hang it up.
Back to our rice! This is so simple to make. If you have a wok, use it, but I don’t so I made it in my cast iron skillet. The book suggests using your choice of oil, I chose Sesame oil, because, it’s so darn yummy!! I love the aroma of it.
I used Abby’s recipe from the book to prepare the rice. Her title is “Perfect Rice” and I am here to tell you, it is. It cooked perfectly. The only other thing you’ll need is garlic, a little salt and some green onion.
Abby showed her finished rice with a fried egg on top. So, I did the same. In my other fried rice recipes, I always scramble the eggs into the rice.
This time, I chopped the fried egg up and tossed it into the rice before I served it.
Other Fried Rice Recipes:
I hope that you go and check out Abby’s book. I know you will LOVE the recipes as much as I do.
- 4 cups cooked Jasmine Rice (I used the "Perfect Rice" recipe from Rice, Noodles, Yum.)
- 2 Tablespoon Sesame Oil
- 8 cloves garlic, minced
- 1 teaspoon salt
- 3 green onions, sliced
- 1 egg, fried
- Heat oil on low in a wok or a frying pan. Add the garlic and cook until it's golden brown and crisp. Scoop out about 1 Tablespoon of the garlic, and set it aside.
- Add rice to the pan, and turn heat to high. Add rice to the pan. Sprinkle with salt. Stir frequently while it cooks. Cook for about 5 minutes.
- Garnish with green onion, reserved garlic and a fried egg.
Recipe from Rice. Noodles. Yum.
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Amount Per Serving:Calories: 399 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 46mg Sodium: 566mg Carbohydrates: 69g Fiber: 2g Sugar: 0g Protein: 8g