Garlic fried rice recipe
I am a big fan of both garlic and Japanese fried rice, so here’s a delicious recipe that has both! This recipe is intended for 4-5 people and is best served with a main dish of chicken or fish. Preparations and cleanup should take 45 minute at the most.
- 2-3 cups white rice
- 3 eggs
- one diced clove of garlic
- soy sauce (add to taste)
- 2 tbs vegetable oil
- 2 cups assorted diced vegetables of your choice
- 1/4 tsp seasoned salt
- 1/4 tsp finely ground black pepper
- 1/2 cup sweet teriyaki sauce (optional)
First rinse, then boil the rice in a pot that has a vented lid or a rice cooker. Boil with about 5 cups of water. Check after 7 min and stir and add water as needed. Then boil for another 7 min or until the rice is fluffy and soft and the water is mostly evaporated. It is important to not overcook the rice, so simply drain any excess water rather than letting it cook too long.
While the rice is cooking prepare the eggs. Get a large frying pan, you will use the same frying pan for the rice later on, and spray with non-stick butter spray. I prefer to simply put in the eggs and break the yolks, but you can also scramble them in a small bowl beforehand and add a little milk. Another variation to serving the eggs is to cook them last, sunny-side up and lay the egg on top of the rice portions instead of mixing it in. This way of preparation is unusual and fun to eat. When frying the eggs add the seasoned salt and the pepper. Once the eggs are done, chop them into small bits and set them aside in a place to keep warm.
Next add the vegetable oil to the frying pan and put in half of the assorted vegetables. Add just enough soy sauce to slightly color the veggies tan. Be sure to only cook the vegetables for a couple minutes at the most.
Once the vegetables are slightly brown and soft, add the rice, garlic and the other half of the veggies. The reason I split up the vegetables is because the different cooking times and the difference in the saturation of soy sauce are more interesting in taste. Add more soy sauce to the mix, but only enough that after stirring you can still see white patches of rice, just a few shakes of the soy sauce bottle should do the trick. Too much soy will make the entire dish salty and inedible. Cook for couple minutes on medium to high heat, stirring constantly to bring the rice at the bottom to the top.
Turn off the heat and mix in the egg.
Let the mix cool a little before serving. Garnish with parsley and the sweet teriyaki sauce. Serve with a smile!