Salt-and-Pepper Crispy Rice with Garlic-Fried Eggs

Unless it’s the holidays, I’m just not into leftovers. However, this feeling doesn’t apply to leftover rice or grains, of which I usually make a larger batch so that I have an excuse to make fried rice the next day. This is a case in which you get a big payoff with only a few ingredients. By making a batch of garlic chips, you get a flavor-packed golden oil to fry up the grains and eggs, taking this “leftovers” meal to a much better place. And if you don’t happen to have some leftover rice, just spread out freshly cooked rice on a baking sheet and chill it for a few hours, which will dry it out so that it can get more crisp when stir-fried.

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Step 1

Set a fine-mesh strainer over a small bowl and set it near the stove. Put the garlic and neutral oil in a large nonstick skillet and place over medium heat. Cook, shaking the pan often, until the garlic is lightly golden and crisp, 3 to 5 minutes. Strain the oil through the strainer into the bowl. Dump the garlic chips onto a small plate and season with salt.

Step 2

Pour half the garlic oil back into the skillet and place over medium-high heat. Add the rice and sesame oil and toss to combine. Season with salt and lots of pepper, then let it get crisp underneath, without fussing with it, 3 to 4 minutes. Once the rice begins to crisp up, give it a toss, then press down on it and cook until you get more golden crispy pieces underneath, another 2 to 3 minutes. Transfer the rice to a platter or plates.

Step 3

Wipe out the skillet, pour in the remaining garlic oil, and place over medium heat. Crack the eggs into the skillet, being careful as they may spatter at first. Season each egg with salt and fry, rotating the pan to encourage even cooking, until the edges are lacy and crisp, whites are set, and yolks are still runny, 3 to 5 minutes.

Step 4

Spoon some hot vinegar on top of the fried rice. Scatter the cilantro and garlic chips over. Top with the eggs and serve.

Step 5

Do Ahead

Step 6

The garlic oil and chips can be made 1 day ahead. Store in separate airtight containers at room temperature.