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Japanese Garlic Fried Rice

Japanese Garlic Fried Rice

Japanese Garlic Fried Rice

Recipe Ingredients: 

  • 2&1/2 cups (450 g) cooked Japanese short-grain rice* (make ahead and refrigerate overnight or up to 1 week)
  • 10 cloves garlic – minced (I used a garlic press)
  • 4 stalks spring onions – diced
  • 3 eggs – lightly beaten
  • ½ tsp salt and black pepper
  • kisan Pure Vegetable Ghee
  • Sauce:
  • 2 tbsp soy sauce (preferably Kikkoman or other Japanese brand)
  • 2 tbsp sugar
  • 2 tbsp mirin (Japanese rice wine)
  • 1 tbsp oyster sauce
  • 1 tbsp kisan pure vegetable ghee
  • 2 tsp fish sauce

Recipe Method: 

  • In a heated large wok or pan, add in 2 tbsp veg oil and minced garlic. Fry the garlic at medium low heat until golden brown. Keep an eye on them as they brown quickly in a matter of seconds.
  • Separate the oil and garlic and set aside.
  • Mix all the ingredients for the sauce and set aside.
  • Add another 2 tbsp of oil to the hot wok. Pour the beaten eggs into the wok and swirl it around so it coats the wok.
  • Let it sit for a min before using your spatula to cut the egg into small pieces. Push the scrambled eggs to one side of the wok
  • Turn up heat and add in 1 tbsp oil.
  • Add in cooked rice and stir fry until they are loose. The wok should remain constantly at high heat.
  • Add in salt, few dashes of black pepper and half of the fried garlic. Continue to mix for 1 min.
  • Finally, pour the sauce over the rice and stir fry until they are evenly coated.
  • Sprinkle remaining garlic and spring onions and give it a final toss.
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