Garlic Fried Rice Teppanyaki with Japanese Garlic Butter

By No Recipes · 20 min

Ingredients

Instructions

1. Wet your hands and crumble the 345 grams of cooked rice so there are no large clumps.
2. Thinly slice two-thirds of the 9 grams of garlic evenly. Grate the remaining garlic and mix it into 1 tablespoon of cultured unsalted butter to make garlic butter.
3. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-low heat. Add the garlic slices in a single layer, fully submerged in oil.
4. Flip the garlic repeatedly until the edges start to brown and it stops sizzling much. Quickly remove the garlic chips, leaving the oil in the pan.
5. Raise the heat to high, add the rice to the garlic oil, and stir-fry until heated through and fragrant.
6. Season with 1/4 teaspoon umami salt and black pepper. Drizzle 1 teaspoon soy sauce down the edges of the pan, then quickly toss it into the rice.
7. Melt the garlic butter into the rice. Serve garnished with the garlic chips and chopped flat-leaf parsley.

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