Think you know garlic fried rice? Wait till you try this ridiculously simple but super addictive garlic dashi butter rice! Fried rice is a dish that rarely justifies being made at home because cmon, we all know the Chinese restaurants with their huge firepower stoves and ‘wok hei’ do it wayyy better.
But this my friends, is worth it. And not to mention something you probably won’t find outside. Garlic fried rice brought to the next level with an umami flavour profile you won’t find in your typical fried rice. Save this one - cause you’ll be making it again. And again 🤤
(Serves two to three)
1 tbsp olive oil
2 tbsp unsalted butter
10 cloves garlic, pressed
2 rice cooker cups uncooked Japanese rice (cook it then add warm rice to pan)
½ tbsp dashi powder
½ tbsp light soy sauce
Cracked black pepper
Italian parsley, chopped
- Cook the Japanese white rice according to the package instructions.
- Add olive oil, unsalted butter and garlic to pan.
- Sauté on low heat so it doesn’t burn too quickly, while giving time for the full flavours to be extracted out from the garlic.
- Garlic should not be brown before adding the rice.
- Add cooked warm Japanese rice to the pan and mix into the butter.
- Flatten rice on pan and leave to sear to get charred bits and ‘wok hei’ for extra flavour.
- Make a well in the rice and drizzle a little more olive oil onto the pan.
- Add dashi powder and the light soy sauce into the oil and give it a mix to let it melt in before folding into the rice.
- Toss the chopped Italian parsley and crack some black pepper on the rice and toss to combine.
- Serve and enjoy!
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