I love a good dose of garlic in my fried rice and to get that extreme flavor of garlic, I always drop the sliced garlic in cold oil and then, turn on the heat to medium. That way, as the oil heats up, the garlic starts to brown slowly releasing that utmost garlic flavor. You have to be careful to not burn the garlic. So, don’t leave the pan unattended.
The fried rice dish happened without much planning. There was left over rice, which was ready for fried rice makeover loaded with garlic and soya sauce. But then, there were a few swiss chard leaves waiting to be used and in went those too. The leaves are tender and it cooks super-fast. The taste goes so well with garlic. We Indians love stir-fried green (saag) and this fried rice gives a similar taste. With perfectly cooked fried eggs on top, it was the quick meal for busy weeknights. Here is a video to show you how easy it is!
