Categories: Vegetables- Rice

Ingredients

• 1/2 cup canola oil
• 4 cloves garlic, thinly sliced
• 2 tsp. canola oil
• 1 tsp. toasted sesame oil
• 1 1/2 cups cooked and cooled short-grain Japanese style rice
• Salt
• Sugar
• 1 Tbsp. sake
• 1 Tbsp. mirin
• Soy sauce, to taste
• 1 Tbsp. thinly sliced green onion
• 1 Tbsp. thinly sliced nori (seaweed)

Directions

1. To make the fried garlic: Combine the 1/2 cup canola oil and the thinly sliced garlic in a small saucepan over medium heat. let the oil heat slowly, and once it is hot, fry the garlic slices until they are deep golden brown, 3 to 4 minutes. use a slotted spoon to transfer them to a paper-towel-lined plate.
2. Crush the garlic slices into small pieces, and reserve 1 Tbsp. to make the rice. (Save the oil for stir-fries and salad dressings, and the remaining garlic for salad topping.)
3. To make the fried-rice: Combine the 2 tsp. canola oil and the toasted sesame oil into a medium nonstick skillet over medium-high heat. Swirl to coat, then the cooked Japanese short-grain (sushi) rice, using a wooden spoon or paddle to break it up. Stir fry until the rice is coated in the oil and warmed through, a few minutes, shaking the pan to keep the rice moving. Sprinkle with 1/4 tsp. fine sea salt and 1/2 tsp. sugar. Pour the sake and mirin around the edges of the pan, and stir them in, then sprinkle until the rice is coated.
4. Add the Tbsp. of fried garlic pieces and green onions and continue stir-frying another minute or two, until the rice is glossy but dry. Taste, and add a little more soy sauce as needed. Sprinkle with nori, and serve hot.

5. Note: For the best fried rice, make sure the cooked rice has completely cooled, preferably at least overnight in the refrigerator.

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