- 2 cups short grain rice
- 1 whole bulb garlic
- 1 carrot
- 3 stalks spring onions
- 3 eggs
- 1 tbsp sake
- 6 tbsp cooking oil
- Salt and pepper to taste
Directions
1. Cook the short grain rice and leave it to cool overnight. (*Or cook in the morning if using for dinner. Always remember to cook the rice with lesser water whenever using it to cook fried rice.)
2. Finely chopped ½ of the whole garlic bulb. And slice thinly for the remaining ½ garlic bulb.
3. Finely dice the carrot.
4. Finely chop the spring onions.
5. Whisk 3 eggs in a bowl and set aside.
6. Heat the pan with 4 tbsp of cooking oil. Then add in the thinly sliced garlic.
7. Stir fry until the garlic has become golden brown. Set aside on some paper towels to absorb any excess oil.
8. Heat up the pan with 2 tbsp of cooking oil. Then add in the finely chopped garlic, and stir fry until it is fragrant.
9. Then add in the overnight cooked rice. Mix it with the garlic until well incorporated.
10. Then pour in the whisked egg on the rice. Mix evenly until all the eggs are cooked.
11. Season with some salt and pepper according to your preference. Then add in sake.
12. Add in the finely diced carrot and mix evenly. Continue to stir fry for another 1 min.
13. Lastly add in the chopped spring onions. Mix evenly and remove from heat.
14. Serve the rice on each individual bow/plate. Garnish with some garlic chips on top.