Photo by Alex Lau, food styling by Susie Theodorou
Fried garlic boasts an incredible ease-to-“wow” ratio—put slices of garlic in cold oil, crank the heat, and fish them out when they’re bronzed. But also the oil that’s left behind is a flavor-packed product all its own, just waiting to be whisked into sauces or turned into a cooking medium for the most aromatic fried rice that ever was. Dried-out cooked rice is the best option for stir-fries as the grains will get really crunchy.