Raise your hands if you love garlic and butter! Introducing one of my all-time favourite cheat code recipes - Butter really makes all the difference here. Try it and let me know if you enjoy it as much as I do!
Tip: While it is best to use overnight rice for this recipe, you can still achieve the same results without it! (After all, not everyone has leftover rice in the fridge haha) Simply cook some rice in advance and spread it out on a pan to cool it down before use.
Preparation Time: 10 mins | Serves 2 pax
Ingredients
1 cup Japanese Short Grain Rice, cooked
3 - 4 cloves of Garlic, chopped
2 tbsp Butter (Salted) or Garlic Butter
1/2 tsp Freshly ground black pepper
1 stalk of Spring Onions or Scallions, chopped
1 tbsp Cooking Oil
2 tbsp Tobiko or Flying Fish Roe - Optional Topping
(Sauce for Fried Rice) - Mix and set aside
1 tsp Oyster Sauce
2 tsp Sesame Oil
1 tbsp Mirin or Cooking Sake
1 tbsp Dark Soy Sauce
(Egg Mixture) - Mix and set aside
2 Eggs, beaten
1 tsp Light Soy sauce
Directions
Mix the ingredients together for the sauce. In a separate bowl, beat the eggs with the light soy sauce and set aside.
Add cooking oil to a heated pan. Once oil is hot, add in the chopped garlic and fry till almost golden brown.
Add in the cooked rice and combine with garlic (You may need to use a spatula to press down on the rice to get rid of any clumps). Then, add in the sauce and stir well.
Create a well in the fried rice and add some cooking oil. Pour the egg mixture in and use a spatula to scramble the eggs. Once the eggs are quite solid, stir them together with the Fried Rice.
Add in the Black Pepper and Salted Butter or Garlic butter to the rice at this point and stir until the butter has melted. Then, add in the chopped Spring Onions and mix.
Transfer the Fried Rice to a plate and add some Tobiko on top.
Ready to serve!
Love your spice?
Add some chilli oil or chili flakes! I like mine best with Shichimi (Japanese Chili powder)
Enjoy!
Signing off, Cher
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