Japanese Garlic Fried Rice
July 02, 2016
"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. :-)"
- FOR THE SAUCE
- 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
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.
Tips & Variations
- Large Wok to stir-fry, but a large pan may be used as needed