Garlic Fried Rice

no fat should be wasted

Teppanyaki is the nation's favourite meal in Japan. When you sit opposite a chef between a shiny Teppan girll plate, you can smell the range of flavours, the quality of ingredients used, the freshness of seafood and meats. You get exited without seeing the menu.

We can't finish the Teppanyaki course without "Shime", the last dish to end a long meal. Tradditional Teppanyaki restaurants often serve garlic fried rice using Wagyu beef fat as "Shime". We hear some people prefer "Shime" than Teppanyaki itself.

Try our easy & restaurant quality garlic fried rice recipe.  Itadakimasu!

SERVES: 2 COOKS IN: 20 MINUTES DIFFICULTY: EASY

Ingredients

• 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

Method

1. Slice cloves of garlic thinly.

2. Heat the Wagyu beef fat in a large frying pan. Cook the garlic gently for a few minutes until golden brown. Transfer the garlic onto a dish lined with kitchen paper towel and keep the garlic for serving.

3. Add rice. The short grain rice is stickier, break the chunk of rice to separate.

4. Add the soy sauce from the edge of the frying pan.

5. Season with salt and black pepper until your liking.

6. Add Parsley and mix well.

7. Transfer the rice to a plate and sprinkle with the fried garlic to serve.

You can add Wagyu strips and chopped onions or red pepper!