Monday, June 15, 2015

Bok Choy and Kale Fried Rice with Fried Garlic

This slightly spicy, slightly tart gremolata perks up chili, lentil, and bean dishes. It’s also a great addition to your weekend guacamole. Make a jar of it, and use it all week – because it’s healthy, fresh and makes everything taste great!
For the Fried Garlic:
  • 1 whole head of garlic, peeled
  • Kosher salt
  • 1/4 cup vegetable oil
For the Fried Rice:
  • 3 cups day-old cooked jasmine or short grain rice (see note above)
  • 2 cups chopped kale (about 4 ounces)
  • 2 cups chopped bok choy (about 4 ounces)
  • 1 Thai bird's eye chili, finely minced
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon soy sauce
  1. for the Fried Garlic: Transfer garlic to the bowl of a food processor or mini food processor. Pulse until garlic is very finely chopped but not a paste, about 12 short pulses, scraping down sides as necessary. Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl.
  2. Set a fine mesh strainer over a heat-proof bowl. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately strain. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic and oil separately (see note above).
  3. For the Fried Rice: Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.
  4. Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.
  5. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

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