My take on the classic Japanese garlic fried rice is easy and quick, anyone can make it! The rice is buttery, garlicky and perfectly seasoned. It will be hard to stop at just one bowl!
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**Recipe originally published: October 6, 2021, Post updated: April 5, 2023
Welcome back to my Ramadan 2023 Series! For Day 13, I’m sharing this easy 15-minute Japanese garlic fried rice recipe. It’s pretty simple to make, requiring only a handful of ingredients you probably have in your pantry or fridge.
In fact, this dish was one of the earliest recipes that I learned back when I was a newbie in cooking. Not only does it satisfy my garlic-loving heart, but fried rice in general is always the most forgiving. Which makes it one of the best recipes for beginners to try out!
Japanese Garlic Fried Rice With Egg
Japanese garlic fried rice is typically made with short-grain rice, and uses garlic, butter, and soy sauce to flavor the dish. A popular variation of the dish is to scramble in some eggs for some added protein.
It also helps that it’s easy to cook the eggs on the same pan. Simply push aside the rice, then cook it on the empty side before mixing the eggs together with the rice.
In general, Japanese food doesn’t incorporate much garlic. However, for my personal take on this dish, I used a bit more for a stronger garlicky taste.
This is optional, but I also like to use Japanese mayo in my fried rice. It gives a richer flavor to the rice without being overwhelming.
Vegan Garlic Fried Rice
For a vegan version of this Japanese garlic fried rice, swap out the butter with vegan butter, and skip the egg.
ingredients you’ll need
(For full ingredient measurements, please proceed to the recipe card below.)
- Garlic
- Butter
- Cooking oil
- Cold rice: Traditionally, you would use Japanese short-grain rice for this dish. It has a slightly stickier and chewier texture. But you can go ahead and try this recipe with long-grain rice like Basmati or Jasmine.
- Light soy sauce
- Salt
- Sugar
- A pinch of pepper
- Japanese mayo (optional)
- Egg
- Green onions (for garnish)
how to make japanese garlic fried rice
- Melt butter in a bit of cooking oil in a pan or wok over medium heat. Once the butter melts, add the sliced garlic and sauté for 2-3 minutes or until before the garlic turns golden brown.
- Add the cold rice and break it up with a spoon if it’s clumped together (see notes).
- Season with light soy sauce, sugar, salt, pepper and Japanese mayo. Stir the rice to ensure it’s evenly seasoned.
- Push the rice to the side of the pan/wok and break an egg on the empty side.
- Scramble and make sure it’s cooked before stirring everything together. Garnish with green onions and enjoy!
notes for japanese garlic fried rice
- Cold rice is best for any fried rice recipe. If you don’t have cold/leftover rice, you can cook rice beforehand and let it cool uncovered in the freezer for 15-30 minutes. The rice should not be hot or warm otherwise your fried rice will be mushy.
- For big portions, it may be easier to separate the rice before adding it to the pot/wok. I like to use my hands to ensure there are no more clumps.
- Do not break the egg onto the rice or you will get a mushy fried rice.
- You can skip the egg to make it vegan.
More Japanese Recipes
- Easy 20-Minute Chicken Teriyaki (No Mirin or Sake)
- Easy Onsen Tamago (Japanese Hot Spring Egg)
- Karaage (Japanese Fried Chicken) – No Mirin or Sake
- Ebi Fry (Fried Shrimp Japanese-style)
- Easy Miso Soup (15 minutes)
More Fried Rice Recipes
- Chili Oil Spam Fried Rice (15 minutes)
- Kimchi Fried Rice
- Easy Shrimp Fried Rice
- Egg Fried Rice
- Sausage Cajun Fried Rice
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Japanese Garlic Fried Rice
Ingredients
- 8 cloves garlic sliced
- 1 tbsp butter
- 1/2 tbsp cooking oil
- 2 cups cold rice see notes
- 1.5 tbsp light soy sauce
- 1/4 tsp salt
- 1/2 tsp sugar
- A pinch of pepper
- 1 tbsp Japanese mayo optional
- 1 egg
- green onions for garnish
Instructions
- Melt butter in a bit of cooking oil in a pan or wok over medium heat. Once the butter melts, add the sliced garlic and sauté for 2-3 minutes or until before the garlic turns golden brown.
- Add the cold rice and break it up with a spoon if it's clumped together (see notes).
- Season with light soy sauce, sugar, salt, pepper and Japanese mayo. Stir the rice to ensure it's evenly seasoned.
- Push the rice to the side of the pan/wok and break an egg on the empty side.
- Scramble and make sure it's cooked before stirring everything together. Garnish with green onions and enjoy!
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