top of page

Garlic Fried Rice

no fat should be wasted

Have you ever tried Teppanyaki, Japan's most beloved meal? Imagine sitting in front of a skilled chef, surrounded by the aromas of freshly grilled seafood and meats, sizzling on a shiny Teppan grill plate. You don't even need to look at the menu to get excited about the range of flavors and quality of ingredients used in this amazing cuisine. But what's a Teppanyaki meal without "Shime," the final dish that marks the end of a delicious dining experience? Traditionally, Teppanyaki restaurants serve garlic fried rice using Wagyu beef fat as "Shime." And believe it or not, some people prefer "Shime" over the main course itself!




  • 480g Warm Steamed Rice

  • 2 tbsp Kobe or Wagyu Beef Fat

  • 2 Garlic Cloves 

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 2 tsp Say Sauce

  • 1 tbsp Chopped Parsley

  1. Slice cloves of garlic thinly.

  2. Heat the Wagyu beef fat in a large frying pan over medium heat.

  3. Add the sliced garlic to the pan and cook gently for a few minutes until golden brown. Use a slotted spoon to transfer the garlic onto a dish lined with kitchen paper towel and set aside for serving.

  4. Add the rice to the pan and stir to coat with the beef fat.

  5. Add soy sauce to the pan from the edge and stir to distribute evenly.

  6. Season with salt and black pepper to taste.

  7. Add parsley and mix well with the rice.

  8. Transfer the garlic fried rice to a plate and sprinkle with the fried garlic on top for serving.

Optional: you can also add Wagyu beef strips and chopped onions or red peppers to the pan while cooking the rice for added flavor and texture.

bottom of page