Japanese Garlic Butter Fried Rice

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

1. Rinse the Japanese short-grain rice under cold running water, then transfer it to a bowl, cover with water and soak for 30 minutes.
2. Drain the rice thoroughly and transfer it to a medium saucepan with 2 1/4 cups water.
3. Cover and bring to the boil. Reduce the heat to low and cook for 10 minutes without removing the lid.
4. Remove the saucepan from the heat and leave it covered for 10 minutes. Fluff the cooked rice with a fork or wooden spoon.
5. 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.
6. Melt the butter in a large frying pan over medium-high heat. Add the garlic and stir-fry for 1 minute.
7. Add the mayonnaise-coated rice and stir-fry for about 30 seconds.
8. Add the soy sauce and toss until evenly combined.
9. 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.
10. Season with sea salt to taste, toss through the parsley and serve immediately.