This side dish is a tasty way to have rice and it makes a great accompaniment to oriental dishes. It can be prepared with traditional sticky rice such as that served with Thai food, or with Basmati rice or Uncle Ben's. I have made it with all three and all that is different is the cooking instructions for the rice itself.
If you use day old rice which has been in the refrigerator this recipe turns out better. Another option, if you don't have old rice, is to cook the rice a few hours ahead, allow it to cool and then prepare this dish.
- 3/4 cup uncooked rice, or 2 cups cooked rice
- salt to taste
- 1 - 2 tablespoon soy sauce
- 2 scallions (spring onions) chopped
- 2 tsp ground or chopped garlic
- oil for frying
- 1 tsp butter
If you are cooking the rice, follow package directions or the following.
Put the rice in a saucepan and wash till the water runs clear. This will remove the powdery residue of the rice and ensure the grains do not stick. Now add enough water so that it is an inch above the rice. Add salt according to taste allowing for the fact that we will be adding soy sauce which is salty. Set it on medium to low heat covered and cook for about twenty minutes. You may open the lid and stir the rice now and then but it is fine even if you do not. Allow the rice to cool before you turn it into garlic rice.
Add a little oil to a large skillet or wok -- about one tablespoon -- and heat.
Add the ground or chopped garlic and stir for about a minute. Now add the soy sauce and stir. It will sputter a bit. Lower the heat and do not let the liquid dry up.
Immediately add the rice and stir around so all of it acquires the brown color of the soy sauce mixture. Continue to stir until heated through and well-coated. Now add the scallions and stir the rice around till the scallions wilt a little.
Taste the rice to see if it needs more soy sauce or garlic and add according to your taste.
At the end, add the tsp of butter, stir and serve hot.