Ingredients
- Day-old cooked short-grain white rice: 4 cups
- Garlic cloves: 8, finely minced (or thinly sliced)
- Unsalted butter: 2 tablespoons
- Vegetable oil (or neutral oil): 1 tablespoon
- Soy sauce (Shoyu): 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Green onions (scallions): 2, thinly sliced
Instructions
- Step 1: Heat a wok or large frying pan over medium-low heat. Add the vegetable oil and 1 tablespoon of the butter. Once melted, add all of the minced garlic and sauté slowly until fragrant and golden brown (about 2-3 minutes). Do not let the garlic burn.
- Step 2: Carefully scoop the crispy garlic out of the pan and set it aside on a small plate, leaving the infused oil/butter mixture in the pan. Increase the heat to medium-high.
- Step 3: Add the remaining 1 tablespoon of butter and the day-old rice to the pan. Using a spatula, quickly break up any clumps of rice and stir-fry for 3-4 minutes until the rice is heated through and begins to lightly pop.
- Step 4: Create a space in the center of the wok and pour in the soy sauce; let it sizzle for 5 seconds before tossing it rapidly with the rice to ensure even coating. Season the rice with salt and black pepper.
- Step 5: Return the reserved crispy garlic to the wok along with three-quarters of the sliced green onions. Toss everything together vigorously for one final minute, then remove from heat and serve immediately, garnished with the remaining fresh green onions.
Notes
- The key to authentic flavor is reserving the slowly browned, crispy garlic pieces from Step 2; this prevents them from burning during the high-heat stir-frying phase and ensures a textural crunch at the end.
- For a substantial meal, serve the fried rice topped with a runny fried egg (onsen tamago style) or alongside thinly sliced, ginger-marinated beef (shogayaki) for an authentic pairing.
- If you have leftovers, cool the fried rice rapidly (within 1 hour) and store it in an airtight container in the refrigerator, where it will keep well for up to 3 days.
- To restore the best texture, reheat leftovers on the stovetop in a hot wok or skillet with a small splash of neutral oil or a pat of fresh butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American