A recent trip to Gyoza Ya made me fell in love with Japanese Garlic Fried Rice again. While they are famed for their specialty gyozas (either boiled or pan-fried), I was absolutely hooked on their humble-looking bowl of garlic fried rice. Every grain was super flavorful and laced with the right amount of garlicky goodness.
The ingredients involved are what we would normally have in our pantry – rice, eggs, green onions. I used Japanese short grain rice and left the cooked rice in the fridge covered for a couple of days before making this dish. I wouldn’t recommend using freshly cooked rice as there is too much moisture in them (unless you like mushy fried rice). If you can’t get your hands on Japanese rice, feel free to substitute with other types of short grain rice or even our regular Jasmine or Basmati.
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
Vegetable cooking oil
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 toasted sesame oil
2 tsp fish sauce
Serves 2 – 3
Recipe inspired by: Washington Post
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.
Serve immediately or warm.