Bok Choy and Kale Fried Rice with Fried Garlic
Garlicky fried rice gets a fresh, green lift from kale, bok choy, chili and a crunchy shower of homemade fried garlic.
Prep 15 min · Cook 15 min · Total 30 min · Makes 2 servings
Ingredients
- For the fried garlic:
- 1 whole head of garlic, peeled
- Kosher salt
- 1/4 cup vegetable oil
- For the fried rice:
- 3 cups day-old cooked jasmine or short grain rice
- 2 cups chopped kale
- 2 cups chopped bok choy
- 1 Thai bird's eye chili, finely minced
- 1/4 teaspoon ground white pepper
- 1 teaspoon soy sauce
Directions
- To make the fried garlic, put the garlic in a food processor or mini food processor. Pulse in about 12 quick bursts, stopping to scrape the bowl as needed, until it is minced very finely but has not turned into a paste. Scoop out 2 teaspoons and reserve it, then mix the rest of the garlic with a pinch of salt in a small bowl.
- Place a fine mesh strainer on top of a heat-proof bowl. Warm the oil in a small saucepan over medium heat until it shimmers, then stir in the garlic. You want small, steady bubbles around the garlic; if it starts bubbling too hard, turn the heat down. Cook, stirring, until the garlic turns pale golden, 6 to 8 minutes, then strain it right away. Move the garlic to a paper towel-lined plate and let it cool. Keep the fried garlic and the garlic oil separate.
- For the fried rice, set a wok over high heat and add 1 tablespoon of the garlic oil. When the oil is smoking, add the kale and bok choy, sprinkle with salt, and stir-fry until the greens look vivid and are just barely wilted, about 1 minute. Move them to a bowl and put them aside.
- Add 1 tablespoon more garlic oil to the wok and return it to high heat until it smokes. Stir in the reserved raw minced garlic and the bird's eye chili, cooking just until aromatic, about 15 seconds. Add the rice right away, stirring as you go, and break apart any big clumps. Drizzle in the remaining garlic oil as needed if the rice begins to stick.
- Season the rice with salt and white pepper, then stir in the soy sauce. Add the kale and bok choy back to the wok and toss everything together. Spoon the rice into a warm serving bowl, finish with plenty of fried garlic, and serve immediately.