Go Back

Japanese Garlic Fried Rice

A savory, buttery, and utterly irresistible Japanese Garlic Fried Rice loaded with crispy garlic, scrambled eggs, and green onions. The perfect side dish or quick meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked Japanese short-grain rice day-old and chilled
  • 4 tbsp unsalted butter divided
  • 1 tbsp neutral cooking oil canola or vegetable
  • 6-8 cloves garlic finely minced
  • 2 large eggs lightly beaten
  • 2 tbsp Japanese soy sauce shoyu
  • 0.5 tsp kosher salt or to taste
  • 0.25 tsp white pepper
  • 0.5 cup green onions finely chopped

Equipment

  • Wok or Large Skillet
  • Spatula
  • Cutting board
  • Chef's Knife

Method
 

  1. Break up any clumps in the day-old chilled rice using wet hands or a spoon.
  2. Heat a large wok or skillet over medium-high heat. Add 1 tbsp oil and 2 tbsp butter until melted and foamy.
  3. Lower heat to medium. Add minced garlic and toast for 1-2 minutes until pale golden and fragrant.
  4. Push garlic to the side. Pour in beaten eggs and quickly scramble into soft curds, then mix with the garlic.
  5. Turn heat to medium-high. Add the chilled rice. Toss and press the rice against the hot pan to fry for 3-4 minutes.
  6. Push rice to the center. Pour soy sauce around the hot edges of the pan to blister, then toss the rice to coat evenly.
  7. Add the remaining 2 tbsp butter, salt, and white pepper. Toss until butter is melted and rice is glossy.
  8. Turn off heat, fold in chopped green onions, and serve immediately hot.

Notes

Ensure your rice is completely cold and day-old for the best texture. Freshly cooked rice will turn out mushy.