Garlic Fried Rice

Fried garlic boasts an incredible ease-to-"wow" ratio - put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavour-packed product all its own, just waiting to be whisked into sauces or turned into a cooking medium for the most aromatic fried rice that ever was. Dried-out cooked rice is the best option for stir-fries as the grains will get really crunchy.

8 cloves garlic, thinly sliced
⅓ cup grapeseed or vegetable oil
kosher salt
1 (2") piece ginger, peeled, finely chopped
1 large egg, beaten to blend
3 cups short grain rice, chilled, cooked
2 tsp. toasted sesame oil
4 green onions, thinly sliced on a diagonal
¾ cup cilantro, coarsely chopped
2 tsp. toasted sesame seeds

Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.

Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in green onions and half of garlic chips; season with salt.

Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.

Makes 4 servings.

Do Ahead: Garlic chips can be made 1 day ahead. Store airtight at room temperature.