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Garlic Fried Rice ข้าวผัดกระเทียม


  • Neutral cooking oil, as needed
  • 1 head garlic
  • 2 Tbsp butter, unsalted
  • ½ tsp ground black pepper, or to taste
  • 650g cooked short grain Japanese rice (see note)
  • 1 Tbsp + 1 tsp  Japanese soy sauce
  • ¼ tsp salt
  • 1 tsp dashi powder (hondashi), dissolved in 2 Tbsp of water
  • 2 eggs
  • 2 Green onions, chopped
  • Crushed seaweed (aonori) for garnish (optional)

Note: To get 650g cooked rice, start out with 1 ½ cups of raw Japanese short grain rice. Or if you're using the little measuring cup that comes with the rice cooker, this is equal to 2 "rice cups".

Ingredients and Kitchen Tools I Use


  1. Thinly slice about 40% of the garlic; this will be for making garlic chips. (Instead of garlic chips you can also make fried garlic bits, in which case you can just chop them into small pieces.)
  2. Finely chop the rest of the half the garlic.
  3. To make fried garlic chips, add about a centimeter of oil in a small pot or wok and turn the heat to medium. Add a little "test" piece of garlic to the oil right away, and once it starts to have a significant amount of bubbling, add the rest of the garlic and turn the heat down to low.
  4. Fry the garlic chips slowly and gently until they are golden, and until the bubbling has mostly subsided. Remove and drain on paper towel. Keep the garlic oil.
  5. In a wok or a large skillet, add butter and melt over medium heat. Add minced garlic and black pepper and saute for a few minutes just until the garlic is aromatic and softened. If you feel like it needs more fat, add a little of the garlic frying oil. 
  6. Add rice, soy sauce, dashi mixture, salt. Turn the heat up to high and toss until well combined, breaking up any rice lumps with the back of your spatula.
  7. Once well tossed, push the rice to one side of the pan to make some room for the eggs. Add a little bit of the garlic oil to the empty space, then add the eggs. Break the yolks, then let the eggs set a bit. Cover the eggs with the rice and let it cook for another 30 seconds longer. Then toss to break up the eggs. 
  8. Turn off the heat and toss in green onions.
  9. To serve, garnish with crushed seaweed (if using) and fried garlic chips. Enjoy!

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