Authentic Japanese Garlic Fried Rice (Teppanyaki-Style)
Details
Recreate the magic of a Japanese teppanyaki restaurant at home. This garlic fried rice is addictively simple, relying on the sizzle of garlic-infused butter and soy sauce to transform day-old rice into a dish that's deeply savory, comforting, and impossible to stop eating. It's the perfect side for a steak night or a satisfying meal all on its own.
Ingredients
Cook's Notes
The secret to incredible Japanese garlic fried rice isn't just the amount of garlic, but the technique. By slowly frying thin slices of garlic first, you create two essential flavor-building blocks: crispy, intensely savory garlic chips for texture, and a fragrant, garlic-infused oil. This oil then coats every single grain of day-old rice, ensuring a deep, foundational flavor that you just can't get by tossing in raw garlic. The final hit of garlic butter at the end adds a rich, creamy finish that brings the whole dish together, perfectly mimicking that signature teppanyaki-style taste.
For the best results, always use day-old, cold short-grain rice; its dry, firm texture is perfect for stir-frying and prevents a mushy outcome. No leftovers? Cook a fresh batch, spread it on a baking sheet, and chill it in the fridge for at least an hour. While this dish is spectacular on its own, feel free to add a scrambled egg or finely diced beef. Pair it with a grilled steak to complete the steakhouse experience, or serve it alongside a simple miso soup and a crisp Japanese beer for a perfect weeknight meal. Leftovers store beautifully in the fridge for up to 2 days and reheat perfectly in a pan.
Instructions
Prepare the garlic. Thinly slice half of the garlic cloves (a mandoline is great for this). Finely mince the other half.
Make the garlic chips. In a large skillet or wok, heat the neutral oil over medium-low heat. Add the sliced garlic and cook slowly, stirring frequently, until golden brown and crisp. This can take 3-5 minutes. Be watchful as they can burn quickly. Use a slotted spoon to remove the garlic chips to a paper towel-lined plate, leaving the infused oil in the pan.
Sauté the rice. Increase the heat to medium-high. Add 1 tablespoon of butter and the minced garlic to the hot oil. Sauté for about 30 seconds until fragrant, but not browned.
Add the cold rice to the skillet. Use a spatula to break up any large clumps. Stir-fry for 3-4 minutes, tossing constantly, until the rice is heated through and lightly toasted.
Season the rice. Drizzle the soy sauce around the edge of the pan and toss to combine, allowing it to sizzle and caramelize. Season with salt and pepper.
Finish and serve. Add the remaining 1 tablespoon of butter and the sliced green onions. Toss until the butter is melted and everything is combined. Serve immediately, garnished with the crispy garlic chips.
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