Japanese Garlic Fried Rice

• Produce

  • 10 cloves Garlic
  • 4 stalks Spring onions

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tsp Fish sauce
  • 2 tbsp Mirin
  • 1 tbsp Oyster sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt and black pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted
  • 1 Vegetable cooking oil

• Other

  • 2&1/2 cups (450 g cooked Japanese short grain rice* (make ahead and refrigerate overnight or up to 1 week

Found on bearnakedfood.com

Ingredients

• 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
• Sauce:
• 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

Directions

• 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.