After a long night of anything, be it drinking, partying, sex,
sleeping; I love the simplicity of garlic fried rice. I try to have
a pot of rice at hand at all times, and when it goes cold it isn’t
the end of the world, it’s just a totally different universe. I get
excited knowing that the cold rice can be enjoyed with soup, made
into dumplings, or turned into fried rice.

While Snuffy buttered his rye toast, I pounded ginger, garlic, and
salt. As he crunched, I fired up the aromatics in a bit of vegetable
oil, browning them a bit, then added the cold rice. Not offering to
share my precious fried rice, he walked away as I mashed big clumps
of rice so that each grain was fried and covered with the flavored oil.

With a well seasoned pan one doesn’t have to worry about rice
sticking, so I let the bottom crisp up and slightly char which gives
the whole dish texture. Fluffy seasoned rice, with crispy bits of
garlic and ginger, and shards of crispy rice. If made properly,
while serving up this rice you can hear the crispy bits pinging
against the bowl.

I finish by topping the whole thing off with a sunny side up egg —
this is Asia’s answer to soft boiled eggs and toast points.