A flavorful garlic fried rice with the savory notes of shio koji and soy sauce. The crispy texture of cucumber adds a delightful accent, and pre-treating the garlic enhances its deliciousness. Try this easy and energizing dish, perfect for those with a diminished appetite during the summer!
Ingredients
Main Ingredients (2 servings)
- Rice 400g
- Cucumber 1
- Garlic 30-35g
- Egg 1
Seasonings
- Toasted Sesame Oil 2 tbsp
- Salt to taste
- Pepper to taste
- Shio Koji (Salted Rice Malt) 1 tsp
- Soy Sauce 1 tbsp
Steps
- Spread 400g of freshly cooked rice on a plate and let it cool.
- Lightly beat 1 egg.
- Smash 5-6 cloves (30-35g) of garlic with the back of a knife, then roughly chop.
- Boil water in a pot and briefly blanch the garlic.
- Turn off the heat, drain the garlic, and pat dry with paper towels. **This is the key!** Boiling the garlic mellows its pungent aroma, and frying it at a low temperature creates a rich flavor.
- Cut 1 cucumber in half lengthwise, then slice thinly.
- Sprinkle about 2 tsp of salt over the thinly sliced cucumber and let it sit for a while.
- After it wilts and releases moisture, rinse the cucumber and squeeze out the excess water thoroughly.
- Heat 2 tbsp of Toasted Sesame Oil in a frying pan over low heat.
- Add the blanched and dried garlic and slowly fry until golden brown and fragrant.
- Once the garlic is golden brown, add the rice and stir-fry over medium heat.
- Add a pinch of salt and a pinch of pepper and mix well.
- Pour in the beaten egg and stir-fry, ensuring it coats the rice evenly. **This is the key!** Adding the egg later ensures fluffy, non-clumpy fried rice.
- Add 1 tsp of Shio Koji and mix thoroughly.
- Add the salted and squeezed cucumber and mix everything together with large, quick motions.
- Increase the heat, create a small well in the center, and pour in 1 tbsp of Soy Sauce. Once it sizzles, quickly mix everything together to finish.
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