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Garlic Fried Rice with Eggs and Chile Vinegar

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Course: Side Dish , Breakfast , Others
Cuisine: Asian , gluten-free

Ingredients

  • 1 tablespoon neutral oil
  • 2-3 garlic cloves sliced very thinly
  • 2 cups leftover rice white or brown
  • 2-4 eggs
  • kosher salt
  • 1-2 Hot Peppers jalapeño, serrano or other hot pepper
  • 1/2 cup white wine vinegar
  • 1/2 avocado thinly sliced (optional)

Instructions

    Cup of Yum
  1. Finely chop the pepper (seeded and deveined, if you like) and place in a small bowl. Add the vinegar, mix and set aside.
  2. Starting in a cold skillet or wok (non-stick is useful here), add the oil and sliced garlic and turn the heat to medium. Sauté the garlic until just golden (careful not to burn it). Remove garlic and reserve. Stir-fry the rice until hot and nicely coated with the garlicky oil. Turn off the heat, sprinkle with a little salt and stir in reserved crispy garlic slices.
  3. Remove the rice to two plates and cook the eggs to your liking (over easy is my favorite for this). Slide the eggs on top of the rice and serve with the avocado, chile vinegar and a sprinkle of sea salt.