Japanese Garlic Fried Rice

Ingredients

• Sushi rice

  serving is 50g dry

  1 serving or 50g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  300g

Directions

1. To Prep
2. Gather all the ingredients first.
3. Cook the rice (stovetop, rice cooker, or Instant Pot). Transfer to a large bowl or baking sheet (more surface) and set aside uncovered to remove moisture. Roughly 60 minutes should be added to the total cook time. You can also reheat the frozen rice to save time as well.
4. Cut half of the garlic cloves in thin rounds widthwise (so you see a hole in the center) and mince the other half.
5. Remove the parsley leaves from the stems and mince them.
6. To Cook Garlic Fried Rice
7. Add the olive oil to the large frying pan over medium-high heat (or medium heat on a professional stove). Slowly fry the thinly sliced garlic pieces until golden brown. If you add the garlic slices in hot oil, they would burn too fast and you may end up with burnt garlic slices. Transfer to a dish lined with paper towel and keep the garlic infused oil in the pan.
8. Add the minced garlic in the same pan and stir fry until golden brown and fragrant.
9. Add in butter and swirl around to coat the pan. Then add warm steamed rice. Cold rice would take too long to warm up and the garlic would get too dark (and may burn).
10. Break the chunk of rice to separate. The Japanese short grain rice is stickier than other types of rice, so it's normal that rice is stick to each other, but should not be in huge chunks. Once the garlic oil is coated with the rice, add the soy sauce and toss the fried rice.
11. Season with kosher salt and freshly ground black pepper. Taste the rice and make sure it is seasoned to your liking.
12. Lastly add the chopped parsley and mix all together.
13. To Serve
14. Put the garlic fried rice in a rice bowl, pressing gently to make sure there is no space in the bowl, and invert the rice on a serving plate.
15. You can keep the leftovers in an airtight container and store in the refrigerator for 3-4 days and in the freezer for a month.
16. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/japanese-garlic-fried-rice/)

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