Garlic Fried Rice

Having lived in Japan for almost six years, my family grew accustomed to certain Japanese dishes; Garlic Fried Rice was something we ordered with every take-out meal. If I had known it was so easy to make, I wouldn’t have ordered it so much and made it at home. I guess moving away and not having access to it gave me the motivation to learn how to make it. So, challenge accepted.

After attempting to make this dish a few times, I came close, but I never landed it until, BAM!  One day my daughter spoke these  confirming words, “Mom, you got it!” It was music to my ears. Challenge, conquered!

This  recipe just contains garlic as the added ingredient but experimentation is highly encouraged. Adding shrimp, scallops, beef, or even some veggies will take this foundation recipe to the next level.

Do you have doubts or questions? Check out devotional The Question Phase.

Garlic Fried Rice

Total Time: 25 minutes

Serving Size: 4 servings


  • 4 TBS of Butter

  • 5-6 TBS Garlic, sliced or chopped

  • 2 TBS Shallots, sliced or chopped

  • 4 Eggs

  • 4 Cups Jasmine Rice (*See Note)

  • 3 TBS Soy Sauce

  • Salt & Pepper to taste


  • Heat a non-skillet to medium.

  • Add 2 TBS of butter and let it dissolve.

  • Add your garlic and when it starts singing to you add your shallots. Cook about 2 minutes.

  • Scoot the garlic and shallots to the side of skillet and crack your two eggs into the empty side of the skillet. Season eggs with a little salt and pepper.

  • Gently stir eggs and allow them to cook thoroughly, breaking them up as they cook. About 2-3 minutes.

  • Add additional 2 TBS of butter, soy sauce, rice and combine all ingredients.

  • Stir until all rice is brown from the soy sauce and allow to fry for about 2-3 more minutes. Stirring frequently.

  • Season with salt and pepper to taste.

  • Then pat yourself on the back for a job well done!


*I use rice that is either a day or two old, the rice retains it's texture better.

Want to take it to the next level? Add more ingredients before adding the eggs.

© EDIFYING EDIBLES. All photos and content are copyright protected. Please do not use my photos without prior written permission. If you would like to republish this recipe, please re-write the recipe using your own words, or link back to this post. Thank you!



Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

No Comments Yet

Leave a Reply

Your email address will not be published.