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Home Kitchen Recipe | Garlic Fried Rice - Japanese Style
Written by Shirley T   
Monday, 12 July 2010 11:42



Fried rice is loved by most of us. Irresistible fragrance especially when it is served straight from the frying wok! In Penang, there are countless variations of fried rice include 'Nasi Goreng Kampung' (Village-style fried rice), Chinese Fried Rice, Thai Fried Rice, Salted Fish Fried Rice, Spare-ribs Fried Rice, Pattaya Fried Rice and the list goes on.
Fried Garlic Rice
Have you heard of Garlic Fried Rice then? We first discovered about Garlic Fried Rice when dining at a Japanese restaurant in Malaysia ages ago. Since then, my Significant Other usually asks for a bowl of garlic fried rice whenever we dine at Japanese restaurant. The appeal is from the fragrance of deep-fried garlic minces that seems to be the comfort food for my SO! Garlic fried rice is not a complicated dish. The basic ingredients are Japanese steamed rice, tonnes of garlic minces, egg, spring onion and of course their secret sauces.  

Whenever lazy bone creeps into me, I usually escape with garlic fried rice. Easy, simple and rewarding as it
is usually gone in a short while! Extremely hard to resist. Ready to check out how I do it?

Ingredients
2 cups of steamed rice - I use Thai Jasmine rice, but the restaurant usually serves Japanese rice
3 large eggs - whisked
1 stalk spring onion - chopped
2 bulbs garlic - minced
1 tbsp teriyaki sauce - I use Kikkoman
1 tsp soy sauce - I use Kikkoman
2 tbsp cooking oil

Method
1. Heat up a wok and pour cooking oil.
2. Add garlic and saute until golden brown and fragrant. Dish out and set aside.
3. Using the same wok (do not need to add oil/rinse), pour in the egg. Stir fry and break it into small pieces like scrambled egg.
4. After the egg is cooked, place in the steamed rice. Add teriyaki sauce and soy sauce. Toss the rice to
allow the sauces to mix well with rice and egg at medium-high heat. Keep tossing until fragrance.
5. Add fried garlic and toss gently, followed by spring onion.
6. Turn off the heat and serve hot.
Japanese style garlic fried rice
Tips: The steamed rice is prepared with 25% less water than usual so that the rice grains will appear more grainy rather than sticky. This gives a better chance for each grain to contact with the heat of the wok during stir-frying and subsequently better appeal to diners.

Bon Appetit!

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written by natalie , December 30, 2010

tried, and works!!! great recipe smilies/smiley.gif I added diced luncheon meat to mine!
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written by Shirley T , December 31, 2010

Happy New Year natalie! Thanks for your generous comment. Happy to hear it works for you. I can't wait to try with luncheon meat the next round smilies/smiley.gif
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