The Best Garlic Fried Rice

One of the earliest recipes that I learned back when I was a newbie in cooking was the Japanese Garlic Fried Rice. It’s super simple and can be done in a flash, which my college-student-self appreciated even more. Over the years after many tweaks, I’ve perfected the Best Garlic Fried Rice recipe. Fast forward to today and quick recipes are still ones that I fall back on every time.

This dish is especially a delight for garlic lovers as it provides us with that delectable garlic flavor we all adore. And as fried rice is always the most forgiving, this is one of the best recipes for beginners to try out.

Look for more fried rice recipes? I’ve got you covered:

• Chili Oil Spam Fried Rice (15 minutes)
• Kimchi Fried Rice
• Tom Yum Fried Rice
• Sausage Cajun Fried Rice

RECIPE

The Best Garlic Fried Rice

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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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast, Main Course, Side Dish

Servings 2

Ingredients

  

1x2x3x

• 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
• 1 egg
• green onions for garnish

Instructions

 

• Melt butter with cooking oil in a pan or wok over medium heat.
• Once the butter melts, add the sliced garlic and sauté for 2-3 minutes.
• 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

*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.

Keyword easy, foolproof, fried rice, garlic, garlic fried rice, quick

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

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