If I told you this simple, humble plate of only five ingredients is one of the best fried rice dishes I’ve ever had, would you believe me?
I served this alongside grilled chicken but the rice stole the show. With only garlic, green onions, and fish sauce as seasonings, this dish is an umami bomb. The secret lies in duck fat instead of the standard peanut oil. You can buy jarred duck fat at some specialty grocers and it’s worth seeking out as it imparts a subtle meatiness and heft to an otherwise simple dish. It’s not traditional, but I had some in the fridge and wanted to add an extra layer of flavor to the rice. Chicken schmaltz will do just fine as well.
2 tablespoons duck fat
6 cloves garlic, minced
3 cups cold cooked jasmine rice
2 or 3 green onions, trimmed, slivered lengthwise, and cut into 1-inch lengths
3 teaspoons fish sauce
1. Heat a wok over high heat and add the duck fat. Add the garlic and stir-fry until slightly golden, about 20 seconds. Add the rice, breaking it up as you toss it. With a spatula, keep moving the rice around the wok, cooking for about 2 minutes. Add the green onions and fish sauce and stir-fry for another minute. Serve warm.