~1.5 cups, rice (50:50 blend of long-grain white rice and jasmine rice)

2 large eggs

~3 tbsp, peanut OR vegetable oil

4-6 cloves of garlic, minced

~1 tsp, MSG (Monosodium Glutamate)

~0.5 tsp, white pepper

~1 tsp, sugar

~2 tbsp, soy sauce

~1.5 tbsp, sesame oil

~1 tbsp, rice vinegar

~1 tbsp, Gochujang (optional)

1 spring onion, sliced (optional)

Preparation

In a small dish combine the soy sauce, rice vinegar and Gochujang

In a second small dish combine the MSG, white pepper and sugar

In a third small dish whisk the eggs and add a pinch of salt

Cooking Instructions

1. Heat the vegetable/peanut oil in a wok over medium heat

2. Add the minced garlic to the wok and stir fry until it turns a light golden color

3. Remove the garlic from the wok into a small dish, leaving the garlic-infused oil behind

4. Add the eggs to the wok and stir until almost solid

5. Add the rice to the wok and stir fry for 30 seconds, breaking any clumps as necessary

6. Pour the wet ingredient dish along the outside of the wok and mix everything

7. Dump the dry ingredient dish into the wok and continue mixing for 30 seconds

8. Remove the wok from the heat, drizzle the sesame oil over the rice

9. Garnish the garlic fried rice with the sliced spring onion and enjoy