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Garlic fried rice

Garlicky and buttery, this Japanese-inspired garlic fried rice will be an instant hit
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 2

Equipment

  • wok, rice cooker

Ingredients
  

  • Rice for 2 pax
  • 1 tbs Kewpie mayonnaise
  • 4 garlic cloves
  • 1-2 tbs cooking oil
  • 1 tbs butter
  • 1 tbs light soy sauce
  • 1 egg
  • Diced spring onions

Instructions
 

  • Cook rice. While rice is warm, add Kewpie mayonnaise and mix to coat thoroughly.
  • Slice two cloves garlic into thin chips. Finely mince the other two.
  • In a cold wok, add oil. To cold oil, add garlic chips. Cook over low heat to infuse oil with garlic flavour. When edges of garlic chips start to brown, remove from heat.
  • In the same oil, add minced garlic and butter. Toss 10-15 seconds, then add cooked rice. Toss to mix.
  • Add soy sauce and mix.
  • Push rice to a side and add egg. Scramble egg.
  • Push rice over half-cooked egg and stir quickly to break up egg.
  • This step is key - spread your rice out over the wok. Yes, as flat as you can. Then after half a minute or so, use your spatula to flip the rice grains (as much as you can) and toast the OTHER side. This will toast the rice grains and give it that char and wok hei.
  • Add spring onions and toss to mix. Serve hot.

Notes

Japanese Garlic Fried Rice - Quick FAQ

1. What is Japanese garlic fried rice?

Japanese garlic fried rice is a simple fried rice dish focused on garlic aroma, umami, and texture rather than heavy sauces or many ingredients.

2. Why does homemade garlic fried rice often taste flat?

It usually lacks umami and proper heat contact. Home stoves aren’t hot enough to create wok hei unless you adjust the technique.

3. Why add mayonnaise to fried rice?

Mayonnaise adds fat, umami, and a subtle tang. When mixed into warm rice, it coats each grain and boosts savoury depth.

4. Does the fried rice taste like mayonnaise?

No. The mayonnaise melts into the rice and enhances flavour without tasting like mayo.

5. What does “searing the rice” mean?

Instead of tossing, the rice is spread flat in the pan and left undisturbed so it toasts directly against the hot surface.

6. Why is searing better than tossing at home?

Home stoves don’t generate enough heat for classic wok tossing. Searing maximises surface contact and creates char and wok hei.

7. How do fried garlic chips improve the dish?

They add crunch, aroma, and an extra layer of garlic flavour that contrasts with the soft rice.

8. How do you prevent garlic from burning?

Start garlic in cold oil and slowly heat it. This infuses flavour into the oil while gently crisping the garlic.

9. Do I need Japanese short-grain rice to make this?

No. Any cooked rice works. The technique matters more than the rice variety.

10. Is this dish authentically Japanese?

It’s Japanese-inspired. While not traditional, it borrows techniques and flavours commonly used in Japanese home cooking.
Keyword rice