Ingredients
- 450 grams cooked rice (short grain, 2 1/2 cups cooked, make ahead & refrigerate overnight)
- 10 garlic cloves, minced (fresh garlic, Rachelle used a garlic press)
- 4 stalks spring onions, diced
- 3 large eggs (lightly beaten)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons oil (vegetable oil)
- FOR THE SAUCE
- 2 tablespoons soy sauce (Kikkoman or other Japanese brand preferred)
- 2 tablespoons granulated sugar
- 2 tablespoons mirin (Japanese rice wine)
- 1 tablespoons oyster sauce
- 1 tablespoon sesame oil (toasted)
- 2 teaspoons fish sauce
How to Make
-
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
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.