INGREDIENTS:
- 1⁄2 cup white vinegar
- 1⁄4 tsp. crushed red chile flakes
- 14 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup canola oil
- 4 cups cold cooked white rice
- 1 scallion, thinly sliced, for garnish
- Fried eggs, for serving
- Stir vinegar, chile flakes, 1 tbsp. garlic, salt, and pepper in a bowl; set aside.
- Heat oil in a 12" skillet over medium-high.
- Cook remaining garlic until just golden, 1-2 minutes.
- Transfer 2 tbsp. garlic to a plate; set aside.
- Add rice to skillet; cook, stirring and breaking up any large clumps, until rice is heated through and slightly crisp in places, 5-7 minutes.
- Season with salt and transfer to a serving platter.
- Top with fried eggs and serve reserved sauce on the side.
Source: Saveur
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