Inspired by videoricejapanese
Japanese Garlic Butter Fried Rice
Japanese Garlic Butter Fried Rice is a Japanese rice dishes built around Japanese short-grain rice, Japanese kewpie mayonnaise and unsalted butter, from Marion Grasby, ready in 1 hour.
Japanese Garlic Butter Fried Rice is a Japanese rice dishes built around Japanese short-grain rice, Japanese kewpie mayonnaise and unsalted butter, from Marion Grasby, ready in 1 hour.
35 min
Prep time
25 min
Cook time
1 hr
Total time
2 servings
Yield
Ingredients
8 ingredients- 2 cups Japanese short-grain rice
- 3 tablespoons Japanese Kewpie mayonnaise
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely chopped
- 1 1/2 tablespoons soy sauce
- 2 eggs, lightly whisked
- 2 teaspoons finely chopped parsley
- Sea salt, to taste
Method
10 steps- Rinse the Japanese short-grain rice under cold running water, then transfer it to a bowl, cover with water and soak for 30 minutes.
- Drain the rice thoroughly and transfer it to a medium saucepan with 2 1/4 cups water.
- Cover and bring to the boil. Reduce the heat to low and cook for 10 minutes without removing the lid.
- Remove the saucepan from the heat and leave it covered for 10 minutes. Fluff the cooked rice with a fork or wooden spoon.
- Transfer 2 heaped cups of the warm cooked rice to a large bowl, reserving the remaining cooked rice for another meal. Mix the Kewpie mayonnaise thoroughly through the warm rice.
- Melt the butter in a large frying pan over medium-high heat. Add the garlic and stir-fry for 1 minute.
- Add the mayonnaise-coated rice and stir-fry for about 30 seconds.
- Add the soy sauce and toss until evenly combined.
- Push the rice to one side of the pan. Pour the eggs into the empty side and leave them to set for about 30 seconds before scrambling and mixing them through the rice.
- Season with sea salt to taste, toss through the parsley and serve immediately.
Recipe notes
Helpful tips
- Use a nonstick pan to prevent sticking and make stirring easier.
- Soaking the rice for 30 minutes helps achieve evenly cooked grains.
- Add a little extra water when cooking rice to account for evaporation.
- Stir in mayonnaise to coat the rice grains and add flavor.
Equipment
- nonstick pan
Storage
Store in an airtight container in the refrigerator.
Recipe inspiration
Inspired by Marion Grasby
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