Steps

1. Boil a small amount of water in a pot and add approx. 15g garlic. Blanch briefly.
   🕒 01:36
2. Remove the blanched garlic onto paper towels and drain thoroughly.
   🕒 01:45
3. Finely chop the fatty parts of the beef (100-120g) and cut the lean meat into bite-sized pieces.
   🕒 02:51
4. Wipe the moisture from the frying pan and add 2 tbsp Sesame Oil (Taihaku).
   🕒 01:54
5. Add the garlic from Step 2 and slowly stir-fry over low heat, being careful not to burn it. Once golden brown, remove the oil and garlic. This garlic oil will be used later, so set it aside. *Tip: The residual heat will continue to cook the garlic, so remove it from the heat slightly earlier for the best result.*
   🕒 02:06
6. In the same frying pan from Step 4, stir-fry the fatty parts of the beef. Then, add the lean meat and stir-fry quickly with a pinch of salt and a pinch of pepper. Once the meat is cooked, remove it to a plate. *Tip: Do not add soy sauce here, as it can cause burning.*
   🕒 03:08
7. Add 1 egg from the 4 eggs to the frying pan and mix with half of the garlic oil from Step 5.
   🕒 04:10
8. Add 200-250g cooked rice and stir-fry while pressing it with the back of a ladle. Once the rice and egg are combined, add the remaining half of the garlic oil and stir-fry until the rice is loose and fluffy.
   🕒 04:31
9. Return the stir-fried beef from Step 6 to the frying pan and stir-fry with 1 tbsp soy sauce.
   🕒 05:05
10. Generously season with black pepper and mix with the rice. If desired, stir-fry with 1 tbsp black vinegar. *Tip: Adding black vinegar enhances the aroma and adds a refreshing flavor.*
    🕒 05:43
11. Transfer the finished garlic rice to a bowl. Wipe the frying pan clean with paper towels.
    🕒 07:07
12. Add a small amount of 2 tsp Sesame Oil (Taihaku) to the frying pan and pour in the remaining 3 eggs all at once. Stir-fry over high heat until semi-cooked to make scrambled eggs.
    🕒 07:26
13. Lay a sheet of plastic wrap on a bamboo rolling mat. Spread the semi-cooked egg from Step 12 onto the plastic wrap. Place the garlic rice from Step 11 on top of the egg and spread it out evenly.
    🕒 08:04
14. Gently roll it up using the bamboo mat, twist both ends of the plastic wrap tightly to seal, and shape it.
    🕒 08:51
15. Cut the plastic wrap on one side with scissors and carefully slide the omelet rice onto a plate. If the shape becomes distorted, re-shape it using the plastic wrap again. *Tip: If using a bamboo rolling mat seems too troublesome, you can simply place the semi-cooked egg on top of the rice.*
    🕒 09:14