Garlic Fried Rice

Procedure

1. 1
   Prepare the cooked rice by breaking up any large clumps with clean hands or a fork to ensure the grains separate easily during frying.
2. 2
   Heat 30mL of cooking oil in a large wok or non-stick skillet over low-medium heat.
3. 3
   Add the minced garlic to the oil and sauté slowly. This is the most important step—cook the garlic until it is a uniform golden brown and crispy, but be careful not to let it turn dark brown or bitter.
4. 4
   Remove about a teaspoon of the crispy garlic bits from the oil and set them aside to use as a topping later.
5. 5
   Increase the heat to medium-high and add the rice to the pan, tossing it thoroughly to coat every grain in the garlic-infused oil.
6. 6
   Sprinkle 4g (1/2 sachet) of Menu Chicken Powder Mix 250G evenly over the rice. Since this is an all-around mix, it will provide the saltiness and a deep savory "umami" flavor without needing extra salt.
7. 7
   Stir-fry the rice continuously for 5 to 7 minutes, pressing down slightly with a spatula to toast the grains until they are heated through and fragrant.
8. 8
   Taste a small portion and add the remaining Menu Chicken Powder Mix 250G if you prefer a more intense savory flavor.
9. 9
   Toss in chopped spring onions during the last 30 seconds of frying for a pop of color and freshness.
10. 10
    Transfer the rice to a serving bowl and top with the crispy garlic bits you set aside earlier.
11. 11
    Serve hot, ideally paired with a fried egg and your choice of protein for a classic breakfast.