Every time A makes sushi rice I ask him to make a bit more than we need. Not because I necessarily want a bitter portion of for example a Donburi, but just because I always look forward to frying up the left overs with garlic and egg the next day. I hope this recipe for a garlicky and creamy fried rice brings you just as much joy.
Recipe – fried rice
Amount: 2 portions
Prep time: 20 minutes
15 g butter
2 garlic cloves
1 cm ginger
1 spring onion
1 Tbsp sesame oil
250 g cooked and cooled rice
100 g peas or edamame (not still in their skins, just the beans)
salt and pepper
Peel one onion and cut it into small cubes. Add it to a wok pan together with 15 g butter on high heat and sear until golden brown.
Meanwhile peel 2 garlic cloves and cut them into small pieces. Also peel one piece of ginger (about 1 cm squared) and cut it into small pieces. Wash the spring onion and cut into rings.
When the onions are golden brown, add the garlic and ginger and toast for a minute. Now add 1 Tbsp sesame oil and 250 g cooked and cooled rice to the pan. Break up the “rice-block” and toss well with the other ingredients. I find that a spatula works well for this.
Once everything is mixed together well add 100 g peas/edamame and most of the spring onion rings. Toss well again. The beans can be added frozen.
Now fry everything turning every once in a while until the rice is a light brown, not necessarily a dark brown color.
Then turn off the stove. Season to taste with salt and pepper. Mix up 1 egg and drizzle over rice. Stir just until the egg starts to set.
Serve, garnished with the sesame seeds and the remaining spring onion.
If I had to guess, one day in the fridge. But it tastes best freshly made.