Time: 45 minutes, plus at least 2 hours to chill. In the Philippines, garlic fried rice is a staple for breakfast, but chef Tim Luym serves it for dinner too. He loves the chewier texture and higher nutritional content of brown jasmine rice compared with white.
1 1/2 cups brown jasmine rice*
1 1/2 tablespoons plus 1 tsp. canola oil, divided
1 tablespoon minced garlic
Freshly ground black pepper
How to Make It
Rinse rice thoroughly in a fine strainer under running water, then pour into a medium saucepan with 1 3/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.
Pour rice into a rimmed baking pan. Let cool, then chill, uncovered, until firm and dry, at least 2 hours.
Heat 1 1/2 tbsp. oil in a 12-in. frying pan over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in center of pan; pour in 1 tsp. oil and stir garlic into oil. Let garlic sizzle for about 30 seconds, then stir into rice to combine. Season to taste with salt and pepper.
*Find brown jasmine rice alongside other rices at the grocery store.
Make ahead: Cook rice through step 2 up to 1 day before using; chill, covered.