Bok Choy and Kale Fried Rice With Fried Garlic

INGREDIENTS

For the Fried Garlic:

• 1 whole head of garlic, minced
• kosher salt
• ¼ cup vegetable oil

For the Fried Rice:

• 3 cups day-old cooked jasmine or short grain rice
• 2 cups chopped kale (about 4 oz.)
• 2 cups chopped bok choy (about 4 oz.)
• 1 serrano chili, finely minced
• ¼ t. ground white pepper
• 1 t. soy sauce

DIRECTIONS

1. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. 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 2 T. garlic oil.
2. For the Fried Rice: Heat 1 T.  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.
3. Heat 1 more T.  garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and 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.
4. 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.

Recipe Author: Serious Eats