Japanese Butter and Garlic Fried Rice

Ingredients

• 500 g Short-grain rice (Short-grain rice, ideal for sushi)
• 550 g Water (Corresponds to 550 ml)
• 30 g Garlic (About 6 to 8 cloves, finely chopped)
• 50 g Butter (Cut into pieces)
• 4 Eggs (Beaten with a pinch of salt)
• 0.5 tsp Salt (Pinch for the eggs, half‑teaspoon for the rice)
• 1 tbsp Light soy sauce (Prefer low‑sodium version)
• 1 tbsp Oyster sauce (Optional, adds umami depth)
• 5 g Butter (for garnish) (Reserved for finishing)

Instructions

1. Rinsing the rice

   Rinse the short‑grain rice three times with cold water until the water runs clear.

   Time: PT5M

2. Soaking the rice

   Let the rice soak in cold water for 30 minutes, covered with plastic wrap or a lid.

   Time: PT30M

3. Preparing the aromatics

   Finely chop 30 g of garlic, cut 50 g of butter into small pieces and beat 4 eggs with a pinch of salt.

   Time: PT4M

4. Cooking the rice – boiling

   Drain the soaked rice, place it in the pot, add 550 g of water and bring to a boil over high heat.

   Time: PT5M

   Temperature: feu fort

5. Cooking the rice – simmering

   When large bubbles appear, reduce the heat to low, cover and let simmer for 9 to 10 minutes without lifting the lid.

   Time: PT10M

   Temperature: feu doux

6. Resting the rice

   Turn off the heat and let the rice rest, still covered, for 10 minutes for perfect texture.

   Time: PT10M

7. Melting the butter

   Heat the pan over medium heat, add the 50 g of butter and let it melt completely.

   Time: PT1M

   Temperature: feu moyen

8. Sautéing the garlic

   Add the chopped garlic and sauté for 20 to 30 seconds, just long enough for the fragrance to develop without letting it brown.

   Time: PT30S

   Temperature: feu moyen

9. Incorporating the rice and sauces

   Add the cooked rice, ½ tsp salt, 1 tbsp light soy sauce and 1 tbsp oyster sauce. Stir for 4 minutes to coat the grains well.

   Time: PT4M

   Temperature: feu moyen

10. Cooking the eggs

    Push the rice to one side of the pan, pour the beaten eggs into the empty space and scramble quickly until set (about 1 minute).

    Time: PT1M

    Temperature: feu moyen

11. Final mix

    Fold the eggs into the rice, add the reserved 5 g butter, mix for an additional minute then remove from heat.

    Time: PT1M

    Temperature: feu moyen

12. Serving

    Serve immediately, optionally garnished with a small piece of butter. Ideal for a bento or a quick meal.

    Time: PT0M

Nutrition Facts

Calories

660

Protein

32 g

Carbohydrates

105 g

Fat

17 g

Fiber

5.5 g

Ingredient Substitutions

• Instead of Short-grain rice: Sushi rice, Short-grain rice
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Butter: Margarine, Olive oil (changes flavor)
• Instead of Eggs: Scrambled tofu (vegan), Commercial egg replacer
• Instead of Salt: Sea salt
• Instead of Light soy sauce: Tamari
• Instead of Oyster sauce: Soy sauce + ½ tsp sugar
• Instead of Butter (for garnish): Margarine

Equipment Needed

• Tall pot with lid
• Pan (wok or sauté pan)
• Chopsticks
• Bowl for beating eggs
• Cutting board
• Kitchen knife
• Tablespoon
• Kitchen scale (optional)
• Sieve or strainer (optional)

Critical Steps — Do Not Skip

• Rinsing the rice (step 1)
• Bringing the rice to a boil (step 4)
• Simmering without lifting the lid (step 5)
• Do not let the garlic brown (step 8)

Chef Tips from the Video

• Use Japanese short‑grain rice for the best texture.
• Choose a low‑sodium light soy sauce to avoid excess salt.
• If you don't have oyster sauce, add a teaspoon of sugar with soy sauce to mimic the slight sweetness.
• A medium‑high heat allows you to quickly sear the garlic without burning it.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended, the rice may become dry.

Room temperature: Consume within 4 hours if left at room temperature.

Make-Ahead Tips

• Cook the rice the day before, let it cool and refrigerate; it reheats better in the pan.
• Finely chop the garlic in advance and keep it in a small airtight container in the refrigerator.
• Pre‑measure the sauces for quick assembly.