"The real trick to life is not to be in the know, but to be in the mystery."
-Fred Alan Wolf

10 January 2017



1⁄2 cup white vinegar
1⁄4 tsp. crushed red chile flakes
14 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup canola oil
4 cups cold cooked white rice
1 scallion, thinly sliced, for garnish
Fried eggs, for serving

Stir vinegar, chile flakes, 1 tbsp. garlic, salt, and pepper in a bowl; set aside. Heat oil in a 12" skillet over medium-high. Cook remaining garlic until just golden, 1-2 minutes. Transfer 2 tbsp. garlic to a plate; set aside. Add rice to skillet; cook, stirring and breaking up any large clumps, until rice is heated through and slightly crisp in places, 5-7 minutes. Season with salt and transfer to a serving platter. Top with fried eggs and serve reserved sauce on the side.

Thank you, Saveur.

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