When James and I were on our honeymoon, we had the most delicious garlic fried rice at one of the restaurants at our hotel. It was a Teppanyaki restaurant and they served the rice at the end of the meal. At that point you are already so full, but after we took our first bite, we did everything we could to finish it!
This isn’t an exact recreation of that dish, but it wasn’t too far off. I made us a few spicy grilled shrimp to put on top, but the main event is the rice! James ate enough for a family of 4 to himself, so I would say this dish was a success!
For the special fried rice you need:
- 2 teaspoons fish sauce
- 4 tablespoons low sodium soy sauce
- 2 teaspoons rice wine
- 1 teaspoon sugar
- 1 teaspoon vegetable or canola oil
- 1 teaspoon oyster sauce
- 3 eggs, beaten
- 5 garlic gloves, minced
- Salt, to taste
- 3 tablespoons canola or vegetable oil, divided
- 6 cups of cooked rice (I used brown rice to make it healthier)
- Your soy sauce mixture (see above)
- 3 scallions, finely chopped whites and greens separated
- 3 tablespoons of Sambal Oelek (spicy chili paste)
Mix your top section of ingredients together and warm in a small sauce pan on the stove until all ingredients are mixed together.
In a wok quickly scramble your 3 eggs with a little bit of oil, and remove from the pan.
Then add your whites of your scallions and your garlic into the wok with 2 tbsp of oil. Cook for 1 minute until fragrant.
Add your rice to the scallion and garlic mixture and fry it in the oil for a few minutes. Once warmed throughout and the edges start to crisp up, add your soy sauce mixture and continue to cook.
After about 5 minutes add in the greens of the scallions, keeping a few for garnish, and the Sambal Oelek. This is optional if you don’t like spice, but it really gives it a great flavor.
Cook another 2 minutes and serve hot.
This rice is light and delicious and such a great base for many different proteins!