This Garlic Butter Soy Sauce Fried Rice is an irresistible Japanese-style fried rice recipe that’s packed with sweet corn, aromatic garlic, and rich, buttery soy sauce flavor. The slightly charred soy sauce adds a smoky depth, making it a simple yet satisfying dish for lunch or dinner.
Garlic Butter Soy Sauce Fried Rice
Difficulty: ★★★☆☆Servings
2
servingsPrep time
15
minutesCooking time
20
minutesIngredients
2 servings of cooked rice (about 2 cups, preferably day-old rice)
2 ears of corn (kernels removed) (Or substitute with ¾ cup frozen or canned corn, drained.)
1 tbsp vegetable oil
5cm (about 2 tsp) garlic paste (or 1 clove minced garlic)
1 tbsp soy sauce (Use Japanese soy sauce like Kikkoman for authenticity.)
30g (about 2 tbsp) butter (Unsalted preferred.)
Salt & black pepper, to taste
Directions
- Sauté the Garlic
Heat vegetable oil in a pan or wok over medium heat.
Add garlic paste and stir-fry until fragrant. - Add the Corn
Toss in corn kernels and sauté until they start to slightly brown. - Add the Soy Sauce
Drizzle soy sauce directly onto the pan, letting it sizzle and caramelize slightly for a smoky, umami-rich aroma. - Stir-Fry the Rice
Add cooked rice and break it up with a spatula, stirring to coat it with the soy sauce.
Add butter and continue stir-frying until the rice is evenly mixed and slightly crispy. - Season & Finish
Season with salt and black pepper to taste.
Stir well and remove from heat. - Serve & Enjoy!
Transfer to a bowl or plate and enjoy this Japanese-style garlic butter soy sauce fried rice!
Notes
- ✔ For the best texture: Use cold, day-old rice to prevent stickiness. If using fresh rice, let it cool for 15 minutes before stir-frying.
✔ For extra flavor: Add green onions, sesame seeds, or a sprinkle of furikake (Japanese rice seasoning).
✔ For a protein boost: Stir in scrambled eggs, diced chicken, shrimp, or tofu.
✔ For a richer taste: Use Japanese-style soy sauce and high-quality butter.
✔ For meal prep: Store leftovers in an airtight container in the fridge for up to 2 days.