Garlic Fried Rice, from Izakaya Seki on V Street NW. (Renee Comet for The Washington Post; styling by Bonnie S. Benwick)

Izakaya Seki’s chahan — fried rice with garlic chips — looks plain and even unassuming, but all it takes is one taste to realize that this is pure comfort food, a perfect balance of flavors and textures in each bite. At the stove behind the bar, Hiroshi Seki , chef-owner of the restaurant on V Street NW , makes the technique look simple. In truth there are some tricks: selecting high-quality ingredients, gently frying the garlic chips so they don’t burn, using properly cooked (and completely cooled) rice. “It’s simple but not easy,” he says with a smile.

The result is as sublime as a late-night snack. That makes it particularly appropriate for a Japanese-style pub; however, you might find yourself craving it for breakfast, lunch and dinner, too.

Recipe: Garlic Fried Rice (Chahan)

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