spicy garlic fried rice

I love these Japanese fried rice mix packages! They are so good to have around the house for days when I don’t feel like spending more than 20 minutes in the kitchen. If you’ve never tried them, I urge you to go to your closest Japanese grocer and try all the different flavors, they are delicious! One flavor I often use is garlic. It’s mild but still gives the fried rice a good, almost smoky base. To that I add a few more ingredients, serve it and watch my husband deliriously happy devour his bowl of fried rice. This recipe is his favorite because it encompasses two flavors he adores: fish sauce and tobanjan paste. The result is spicy, salty and smoky garlic fried rice. Yum! 

Can’t find Japanese fried rice mix packages? Look at the end of this recipe for 3 basic, tasty fried rice recipes. You might also be interested in this ‘how to make Japanese rice‘ post.

garlic chahan mix
Powdered garlic fried rice mix.
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Thai fried rice with celery and mushrooms

Spicy garlic fried rice

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Side
  • Method: Skillet
  • Cuisine: Japanese
  • Diet: Vegetarian
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Description

This garlic fried rice is comes with a little kick of Korean spices. 


Ingredients

Units Scale
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon tobanjan (Korean chili paste)
  • 1/2 teaspoon fish sauce
  • 1 packet garlic fried rice seasoning
  • 2 cups cooked rice (you can use any type of rice for this)
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 3/4 cup mushrooms, finely chopped
  • salt and pepper, to taste

Instructions

  1. In a medium/large size pan, add oil garlic, onions and celery. Cook for 3 minutes. Add mushrooms and cook for 2 minutes. Add rice and slowly break it down with a wooden spatula, and stir for 2 minutes. Add fish sauce, tobanjan and fried rice mix, and stir well for another minute.
  2. Lower the heat, push the fried to one side of the pan and break the 2 eggs on the other. Break the eggs with the spatula – like you would if you were making scrambled eggs – and once the eggs are almost cooked, slowly incorporate them into the fried rice.
  3. Season with salt and pepper and serve.

Notes

Save this fried rice in a storage container and refrigerate for up to 3 days.


Nutrition

  • Serving Size: 1 serving
  • Calories: 471
  • Sugar: 4.1g
  • Sodium: 305.9mg
  • Fat: 19g
  • Saturated Fat: 12.8g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 1.9g
  • Protein: 12.6g
  • Cholesterol: 186mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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