Fiery Crispy Garlic Rice

7Min

2Servings

385Cal

EasyLevel

VegetarianVeganvegetarianvegan

#quickrecipes#friedrice#easyvegetarianrecipes#quickdinners#vegetarianfoodshare#one-pan#vegetarian

Equipment

wok

stove

Ingredients

Main Ingredients

sesame oil

15 ml

garlic (chopped)

11 cloves

ginger (grated)

15 g

scallions (chopped)

30 g

chili oil

10 ml

cooked rice (leftover)

300 g

light soy sauce

15 ml

vegan oyster sauce

23 ml

salt

2 g

Instructions

Heat the sesame oil

Heat a splash of sesame oil in a wok or large pan.

1 minMedium heat

Fry the garlic until crispy

Add heaps of chopped garlic and cook until crispy and golden. Then set aside.

3 minMedium-high heattimer 3 min

Watch closely to prevent burning - garlic should be golden and crispy, not dark brown

Add ginger, scallions and chili oil

Stir in grated ginger, chopped scallions and a splash of chili oil. Cook until fragrant.

1 minMedium heattimer 1 min

Add rice and sauces

Add leftover rice along with light soy sauce and vegan oyster sauce. Mix well until evenly coated.

2 minMedium heattimer 2 min

Break up any clumps of rice for even distribution of flavors

Season and serve

Taste and season with salt if required. Top with the crispy garlic and serve immediately.

0 min

Original recipe

InstagramRecipe by @the_foodiediaries

Storage

Fridge: 2 days

Reheat: Microwave 2-3 minutes or reheat in wok

Best enjoyed fresh. Store leftovers in airtight container in refrigerator. Do not freeze.

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