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