Pan-fried Garlic Rice

Cooked basmati rice gets a quick pan-fry with aromatic garlic and green onions until it crackles and is fragrant. Serve this side dish with Asian-marinated steaks or roast beef, or beef satay or kabobs. You can cook the rice ahead, then finish off with the frying step just before you plan to serve it.
Yield 6 Servings Prep. Time 5 min Cooking Time 33 min Total Time 38 min


Here are the following ingredients:

  • 1½ cups (375 mL) basmati rice
  • 2 tbsp (30 mL) canola or sunflower oil
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced


Follow these cooking methods/directions: 1. Rinse the rice in a sieve until water runs clear through it. Bring 3 cups (750 mL) water to a boil in a medium saucepan. Add rice, cover, reduce heat to low and simmer for about 12 minutes or until the water is fully absorbed. Let stand, covered, for 5 minutes. Transfer the rice to a bowl to cool. (Make ahead: Cover cooled rice and let stand at room temperature for up to 1 hour.) 2. Heat a large sauté pan or skillet over medium-high heat. Add oil and swirl to coat; add rice. Let the rice crackle and fry, tossing occasionally, for about 10 minutes until warmed and a little crispy. Add garlic and green onions; cook, folding into rice, for 1 minute. Season to taste with salt and pepper.