Garlic Fried Rice

Garlic is one of my favourite seasonings. This is to he expected because, like ginger and soy sauce, garlic is indispensable in Chinese cookery. Without garlic, Chinese food would be something quite other than it is, and not nearly so good. Simply put, garlic makes the most bland food come alive. Here I have paired it with rice to make a special fried rice that is quickly stir-fried in the wok to give it an additional smoky flavour. A simple but delightfully garlicky treat.


  • Enough long-grain white rice to fill a measuring jug to the 400-ml (14-fl oz) level
  • 2 tablespoons groundnut oil
  • 225 g (8 oz) onions, coarsely chopped
  • 3 tablespoons coarsely chopped garlic
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh coriander


Cook the rice according to the Steamed Rice recipe at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onions, garlic, salt and pepper. Stir-fry for 4 minutes. Then add the rice and continue to stir-fry for 5 minutes or until the rice is heated through. Finally, add the fresh coriander. Give the mixture several good stirs. Turn on to a warm platter and serve at once.