Japanese Garlic Fried Rice

Prep Time
Cook Time
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"Found @ bearnakedfooddotcom, this recipe is being entered for play in the Culinary Quest #3 on-line cooking contest which will "visit" Japan as 1 of its destinations. Just in case you don't know me well, I can tell you my "Profile" here & elsewhere has always contained this stmt: "I'm devoted to the "More is Better Principle" & apply it liberally to bacon, butter & GARLIC. The "Bear" blogger (Rachelle) appears to feel the same way, uses 10 cloves of garlic in this recipe & even has another recipe titled "Oh My Garlic Goodness! Noodles". I look forward to trying more of her recipes, but for now let's ENJOY this one. :-)"

Original recipe yields 4 servings


  • Serving Size: 1 (363.2 g)
  • Calories 500.7
  • Total Fat - 25.5 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 157.1 mg
  • Sodium - 1001.1 mg
  • Total Carbohydrate - 57.5 g
  • Dietary Fiber - 3.4 g
  • Sugars - 13.5 g
  • Protein - 11.1 g
  • Calcium - 83.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.3 mg

Step 1

In a heated lrg wok or pan, add 2 tbsp veg oil & the minced garlic. Fry the garlic at med-low heat until golden brown. Watch them closely as they can brown quickly in a matter of seconds. Separate the oil & garlic & set aside.

Step 2

Combine the ingredients for the sauce & set aside.

Step 3

Add another 2 tbsp of oil to the hot wok. Pour the beaten eggs into the wok & swirl them around so they coat the wok. Let them 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.

Step 4

Turn up heat & add another 1 tbsp of oil. Add the cooked rice & stir-fry until they are loose. The wok should remain constantly at a high-heat.

Step 5

Add the salt, few dashes of black pepper & half of the fried garlic. Continue to mix for 1 min.

Step 6

Pour the sauce over the rice & stir-fry until well-mixed & evenly coated.

Step 7

Sprinkle the remaining garlic & spring onions & give it a final toss. Serve immediately or warm.

Tips & Variations

  • Large Wok to stir-fry, but a large pan may be used as needed



This is some great fried rice! We love the flavor from the browned garlic especially! The sauce was great, too. Thank you!!

review by:
(29 Aug 2016)

Stacy G

(posted by Stacy G) Yup, this gets 5 stars from me and the husband! I've tried a few fried rice dishes and not liked the sauces that flavor the rice. I liked this one, alot. I did only use 1 T of sugar and I think i might use half that next time. It needs a bit of sugar, but I think you can easily adjust in this recipe. I did add peas and peppers to turn this into a lunch entree. My only other thought is that the recipe makes a lot of sauce. I added more rice, so about 3 cups and probably could of added 1/2 a cup more. Super versatile, super tasty and now my go to fried rice recipe. I can stop looking!! Thanks for posting my Twisted Captain! Made for CQ 2016 Japan!!

review by:
(19 Jul 2016)