Japanese Garlic Fried Rice, or what we call Garlic Rice (ガーリックライス) in Japan, reminds me of my college days when I used to cook it over and over. It was quick and easy and super flavorful. And really, there’s nothing better than a hot plate of garlicky fried rice! With a simple salad and a protein on the side, it was a nice home-cooked meal that kept me going on those long study nights. Now, many years later, I’m still cooking this Japanese Garlic Fried Rice for my family and they love it just as much as I do.
What Makes This Garlic Fried Rice Extra Special
The addition of crunchy garlic chips results in more aroma and texture to the fried rice. It’s worth the extra step!We specifically use Japanese short grain rice in this recipe as it is distinctively Japanese. Japanese short grain rice has a slightly sticky texture than long grain rice such as Jasmine rice or basmati rice. You can expect some toothsome yet chewy mouthfeel. The beauty of this garlic fried rice lies on simplicity, which is why I don’t add other veggies such as peas, onion, carrots, etc. To make it a complete meal, serve it with a side of salad, a simple sautéed green, and your choice of protein.
How to Make Japanese Garlic Fried Rice
Ingredients You’ll Need
Japanese short-grain rice – Frozen day-old rice is great as this will speed things up. Pop the frozen rice in the microwave until just warm before frying. If not, you will need to make some fresh rice at least an hour early. Spread your cooked rice on a baking sheet to cool for 60 minutes to remove excess moisture. You want to make sure the rice is still warm so it is easier to cook. Garlic – Japanese recipes don’t usually use a lot of garlic compared to other cuisines. One to two cloves of garlic is considered a “good” amount. Keep that in mind when you make this fried rice. It might not be “garlicky” enough to your taste, so feel free to use more to your liking. Just make sure it doesn’t overpower the side dish you plan to enjoy it with.Olive oil and butter – I use a mix of olive oil and butter for richness. Omit butter or use vegan butter if needed. Soy sauce – A splash of soy sauce is all you need! We are NOT using the soy sauce to season the entire dish, but to bring umami and char taste. Salt and pepperParsley (or substitute with chopped green onion) Your choice of side dish to serve with the fried rice.
Overview: Cooking Steps
Make sure all your ingredients are ready to go. Fried rice cooks fast and having everything prepped makes it a lot easier.Add olive oil to a large skillet over medium-high heat and gently fry the thinly sliced garlic pieces until golden brown. Transfer to a dish lined with paper towel and keep the garlic infused oil in the pan.Add the minced garlic in the same pan and stir fry until golden brown and fragrant.Add in butter and swirl around to coat the pan, followed by the warmed steamed rice. Break the chunk of rice to separate. Once the garlic oil is coated with the rice, add the soy sauce and toss the fried rice.Season with salt and freshly ground black pepper. Taste and adjust accordingly. Lastly, add the chopped parsley and mix all together.To serve, place the garlic fried rice in a rice bowl, pressing gently to make sure there is no space in the bowl, and invert the rice on a serving plate.
I paired this garlic fried rice with grilled shrimp (included in the Recipe Card below), but you can also top it with fried eggs, grilled tofu, or baked chicken.
What to Serve with Japanese Garlic Fried Rice
Garlic fried rice is really delicious on its own, but we often serve it with yoshoku, a Japanese-style western meal. That said, you can serve it with anything that goes well with fried rice. Here are some recipes that I sometimes serve garlic rice with:
Hambagu (Japanese Hamburger Steak)Loco MocoSous Vide Japanese-style SteakJapanese Spinach Salad with Sesame DressingSpicy Bean Sprout SaladSimple Salad with Sesame Dressing
Wine Pairing with Japanese Fried Garlic Rice
We previously paired FEL’s pinot noir with waygu beef, and it was really delicious so we were excited to try their 2015 FEL Chardonnay Anderson Valley. The Chardonnay didn’t disappoint and paired perfectly with the garlic fried rice and grilled shrimp. As you smell the wine, it is refreshing, pure, with a hint of sweetness. You can already dream of how delicate the wine will taste. The first sip feels like sipping peach juice on a warm sunny day, with flavors of melons and pear fruits. The mouthfeel is light, like drinking spring water and we love how it’s not syrupy and overly sweet. Finally, it finishes with a hint of citrus with no lingering aftertaste. If you are looking for a bottle of white to pair with seafood, or to enjoy on a warm sunny day with friends, give this bottle a try. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
