Japanese Garlic Fried Rice Recipe

If you've ever wanted to duplicate the richness of a light Japanese garlic fried rice, this is the ideal recipe. It is surprisingly simple to make, includes only a few pantry staples, and is filled with great flavor. Whether you serve this as a side dish to other Japanese foods, or a stand-alone entree, it is sure to be a new family favorite.

Japanese Garlic Fried Rice

In most households, you will find there is a certain starch used more often than others. Pasta is common in many European households. Potaotes are probably the most common in the US as well as throughout the UK and parts of Europe. In the Middle East and throughout Asia, rice is that staple. This Japanese fried rice is an example of the simple versatility of this grain.

A garlic fried rice provides you, in this instance, more texture and flavor. By frying the sliced garlic prior to serving, you are taking away that bite and helping create a richness that elevates what might otherwise be a simple dish.

What is the Difference Between Chinese and Japanese Fried Rice?

The difference between Japanese and Chinese fried rice is all about the type of rice used. In Japan, short-grain or sushi rice is most often used. For Chinese fried rice, you would use long grain rice like Basmati or Jasmine rice.

Can I Use Leftover Rice for Fried Rice?

Yes. You can definitely use leftover rice for fried rice. While it may be more common to cook as we do on the stove top, it's always a great idea to grab any leftovers and put them to use when you can.

Just remember that leftover fried rice can be a bit dry, so you may want to heat through with a little extra water before adding to the eggs so the rice is soft and tender when served.

Can I Add Vegetables to My Fried Rice?

A classic Japanese garlic fried rice is all about the flavor of the rice and garlic. So, you won't often find a lot of other vegetables or herbs in the mixture. However, that does not mean you can't add them if you wish.

By adding vegetables to this recipe, you are making it more like Hibachi fried rice. While it does change things, it certainly doesn't mean you can't enjoy this rice with a bit of an elevated texture or flavor. Below are some common veggies that go well in fried rice recipes.

• Carrots
• Green peas
• Onions
• Celery
• Edamame
• Cabbage
• Mushrooms

What Should I Serve with Japanese Garlic Fried Rice?

This is a perfect meal all by itself, but it also pairs great with a number of dishes. If you want a full Japanese meal, you can serve it as a side to a number of recipes.

It goes well with Japanese Cabbage Pancakes - Okonomiyaki or as a main dish to the Japanese Clear Soup starter. Of course, you can serve it with any cuisine, including Chinese, Korean, Thai, Indian, or even American.

It goes great with Vegetable Egg Foo Young, Fresh Vietnamese Spring Rolls with Peanut Sauce, or even this delicious Indian Spicy Baked Chicken 65 Recipe.

What is the Best Way to Cook Rice?

The best way to cook rice is probably something that is controversial to most households. There are a few methods below that are commonly used. Which you choose will definitely depend upon your time, appliances on hand, and how you want the texture of your rice.

• Stovetop method of rice and water coming to a boil, then being covered and allowing it to finish cooking on low heat.
• Instant Pot or pressure cooker method with exact measurements cooked fast under pressure and steam.
• Rice cooker method that allows you to set and forget until time to serve or use the rice.

The biggest thing to remember when cooking rice is that you need to pay attention to the ratio of rice to liquid. Additionally, if you want sticky or starchy rice, you'll be less inclined to rinse the rice as much before cooking. No matter what your preference, always rinse the rice at least some!

Ingredients

• Olive oil
• Short grain rice
• Water
• Garlic
• Butter
• Eggs
• Soy sauce
• Fresh parsley
• Black pepper

Handy Kitchen Tools

• Large skillet
• Saucepan with lid
• Spatula or wooden spoon
• Measuring cups and spoons
• Knife
• Rice cooker (optional)

How to Make Japanese Garlic Fried Rice

Carefully slice the garlic cloves into thin pieces. Set aside the larger ends of the garlic leftover. Mince the bits and set them aside leaving just the sliced pieces.

In a small skillet, add oil over medium heat, then add in the sliced garlic. Stir regularly for 3 to 4 minutes until the garlic is browned, but not burned.

Remove the garlic from the pan and set it aside.

Prepare your rice as preferred. For the stovetop method, add butter into a saucepan over medium heat.

Once the butter has melted, add in the rice and stir to coat in the butter. To the rice and butter, add the water and bring to a boil over high heat.

Cover, reduce the heat to medium. Let it continue cooking for 10 minutes, remove the cover, and stir, then continue cooking an additional 7 to 10 minutes until the rice is cooked through and little to no liquid remains. If the rice is cooked but there is still liquid, you can drain it in a colander before adding to the egg mixture later.

In a large skillet or wok, heat 1 to 2 tablespoons of oil over medium heat along with additional minced garlic. Cook the garlic for 1 minute.

Whisk the eggs until beaten well, then add to the hot oil and garlic.

Scramble the eggs by allowing them to cook, until starting to solidify, then stir to move around and get all liquid cooked down.

Once the eggs are cooked, add the rice, soy sauce, and black pepper to the pan. Stir together to combine, then let cook for 2 minutes before stirring again to add some color to the rice.

Cook for an additional 2 minutes then add in the parsley and garlic chips. Stir to combine.

Taste and add additional salt, soy sauce, or pepper before serving.

Tips for Slicing Garlic Cloves

Most recipes will ask you to mince or chop garlic, but in this instance, it is all about the thinly sliced fried chips of garlic. It may seem a bit daunting, but slicing garlic is fairly easy.

Peel and clean each clove, then lay on the cutting board with the flattest side down. Carefully slice as thick or thin as you want, for this a fairly thin chip is best. Keep your fingers tucked under so you don't take a chance of cutting them with the knife.

It's best to work with a sharp knife so you are easily slicing and not struggling. If you are uncomfortable slicing those last few pieces at the end of the clove, save it in a storage container, put it aside, and mince or crush and put into a container with olive oil. This creates an excellent flavored oil for future meals.