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Garlic Fried Rice

Real fried rice is yummy. Real fried rice takes planning in advance.  Real fried rice takes leftover rice. The older, the drier, the better the fried rice.

Leftover rice is such a strange concept to this table. One cup of dry rice makes three cups cooked. If lucky, there is just enough rice leftover to make a small serving of sweet rice for dessert. Small as in less than a cup with the milk added.  Never enough leftovers for a meal or side dish. Definitely not enough for fried rice!

Therefore to make Garlic Fried Rice, rice had to be made solely for the purpose of drying out in the fridge. An entire week worth of moving leftover rice around in the fridge. Hope the rice rodeo was worth the effort. 

Modifications Made:
Garlic was reduced to two tablespoons.

Scaled for Likability: Good
Originally, garlic fried veggies were going to be served alongside the garlic fried rice. The veggies (sugar snap peas, carrots, mushrooms) were fried before the rice and were set aside while rice was fried. After seeing boring garlic rice on the plate, veggies were tossed into the rice and the mixture was given a splash of sesame oil.

Rice was great in taste but left an excessively oily residue in the mouth. Would try again but with less oil. Have to work out how to manage less oil in the skillet add the rice teens to want to stick in the cast iron skillet. Something about cooking stir fry in the cast iron causes the seasoning to strip instantly leaving sticking contents to suffer.

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