July 02, 2016
Dinner, Side Dishes, Eggs,
Rice, Japanese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, Non-Dairy more
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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. :-)"
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.
Combine the ingredients for the sauce & set aside.
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.
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.
Add the salt, few dashes of black pepper & half of the fried garlic. Continue to mix for 1 min.
Pour the sauce over the rice & stir-fry until well-mixed & evenly coated.
Sprinkle the remaining garlic & spring onions & give it a final toss. Serve immediately or warm.
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This is some great fried rice! We love the flavor from the browned garlic especially! The sauce was great, too. Thank you!!
(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!!