3 cups cooked short-grain rice, at room temperature
2 tsp toasted sesame oil
4 scallions, thinly sliced on a diagonal
1 red pepper, chopped
¾ cup coarsely chopped cilantro
2 tsp toasted sesame seeds
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Instructions
Toss garlic and vegetable oil in a large nonstick skillet. Arrange the garlic in a single layer and fry over medium heat. Cook, shaking the pan often, until the garlic is barely golden and crisp, about 5 minutes.
Transfer garlic to paper towels to drain; season with salt. Keep oil in the pan.
In the same pan, increase heat to medium-high and cook ginger and red pepper in garlic oil, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook for 10–15 seconds—just long enough to set the egg. Add rice and sesame oil. Toss to combine. Cook, pressing down on the rice with a spatula, until the rice begins to crisp, about 2 minutes. Toss in the pan, then press down on the rice again, cooking for another 2 minutes. Remove skillet from heat and toss in scallions and half of fried garlic; season with salt.
Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
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