Japanese Garlic Fried Rice

Sometimes you need a side of plain white rice, sometimes egg fried rice and sometimes nothing but Japanese Garlic Fried Rice will hit the spot! This recipe packs a punch of flavor, is easy to make and relatively healthier than standard fried rice. It's my go to with my korean beef bowls and my Easy Chicken Shashlik Kabobs (recipe coming soon).

Per hot thai kitchen.com when you want rice with a little more flavor than just white rice but not as complicated to cook as traditional fried rice you cook Japanese garlic fried rice. My first introduction to this rice was at my favorite Japanese restaurant in Pakistan. I could eat just a bowl full of the rice for my entire meal!

With the help of my Instant Pot I've managed to create an easy and healthy version of an old classic. The best part is that I can whip it up in no time!

With traditional fried rice you need a day old rice and lots of butter to fry it in. In my version I use extra virgin olive oil and simply saute the garlic and raw rice before cooking it. The oil coats the grains of rice and gives them a nice nutty taste and fried texture.

The garlic, soy sauce, salt, pepper and green onions give all the necessary flavor and the Instant Pot does all the work for you. Just one pan to clean and very little chopping and cutting.

If you feel the need to add more flavor, you can add one bouillon cube of chicken. Also feel free to garnish the rice with some sesame seeds for an added flourish!

try this recipe today! You will be making it again and again! Don't forget to rate the recipe and leave a comment to let me know what you thought of it!

Japanese Garlic Fried Rice

Nosheen Babar

Easy to prep, healthy to eat and packed with tons of flavor, this Japanese garlic fried rice is one of my favorite sides to make and eat!

5 from 1 vote

Print Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Japanese

Servings 6

Calories 315 kcal

Ingredients

  

1x2x3x

• ▢ ¼ cup extra virgin olive oil
• ▢ 2 tsp garlic paste
• ▢ 2 cup basmati rice SEE NOTES
• ▢ ¼ cup soy sauce
• ▢ ½ tsp black pepper
• ▢ 1 tsp salt
• ▢ 2½ cup water
• ▢ ¼ cup green onions

Instructions

 

• Put your instant pot on saute mode and heat the olive oil
• Add the garlic paste and saute for 30 seconds
• Add the rinsed and drained rice and saute for 1 minute
• Add the soy sauce, salt and pepper and cook for 1 minute
• Add the water and close the lid on your instant pot
• Turn the knob to seal and set the timer on high pressure for 4 minutes
• After the 4 minutes are up do a 15 minute pressure release
• Gently open the lid, add the green onions, fluff and mix in he rice and serve

Video

Notes

Rice: I use a particular type of basmati rice called Sela Rice. It's a parboiled rice and the water has been calculated according to this type of rice. If using a regular Basmati or Jasmine rice i would use a 1:1 ratio which is standard in an Instantpot.

Stovetop Method: If you don't have an Instant pot, follow the same steps but adjust the timings and water. Soak your rice for an hour to ensure it will cook through. Then proceed with all of the steps as directed. When adding water, add 1.5 cups per cup of rice and boil on high heat. Once the water evaporates, seal the pot with foil, cover with a lid and turn the heat to the lowest setting and steam for 10 minutes.

Rice Cooker Method: For you rice cooker, saute the garlic and rice on a stove and then transfer to your rice cooker. Add the soy sauce and seasoning and follow your rice cooker instructions for the water and timing as you would when normally cooking your rice. 

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 51gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 937mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 1mgCalcium: 29mgIron: 1mg

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