Steps

1. Add butter (to taste) to a frying pan and melt slowly over low heat.
   🕒 00:53
2. Once the butter begins to melt, add grated garlic 1.5 tbsp and heat over low temperature, mixing with the butter without burning. This is the key! Do not rush; allow the garlic to gently meld with the butter.
   🕒 01:10
3. When the garlic starts to sizzle, add salt (pinch) and dissolve it within the garlic and butter.
   🕒 02:43
4. Add cooked rice 300g and slowly mix from the beginning over low heat to coat the rice with butter. This is the key! Stirring slowly over low heat until the rice grains separate will prevent mistakes.
   🕒 03:06
5. Once the butter is evenly distributed and the rice becomes fluffy, turn off the heat.
   🕒 04:28
6. Season with salt (pinch) to taste.
   🕒 05:05
7. Add Chinese Soup Paste (Shantan) 1 tbsp and mix to infuse the entire rice with richness and umami.
   🕒 05:26
8. The white garlic fried rice is complete.
   🕒 06:05
9. In a separate wok or frying pan, add olive oil 2 tbsp and heat.
   🕒 06:58
10. Add grated garlic 1 tbsp and stir-fry until fragrant.
    🕒 07:15
11. Increase heat to high, add oysters (to taste), and stir-fry briefly.
    🕒 07:29
12. Add water 3 tbsp and cook while stir-frying the oysters until their plump juices are released.
    🕒 07:52
13. Season well with salt (pinch) and black pepper (pinch).
    🕒 08:16
14. For the final touch, sprinkle black pepper (pinch) for aroma and stir-fry quickly over high heat before turning off the stove.
    🕒 08:35
15. Plate the stir-fried oysters on top of the finished garlic fried rice, and drizzle with the flavorful juices from the oysters. This is the key! Drizzling the oyster juices adds oyster aroma and depth to the garlic fried rice.
    🕒 09:02