Garlic Fried Rice Part 1

Garlic Fried Rice: Part 1 – Beans and Fish 

Hola!!! Hey, guys! So for this week’s recipes, I thought I’d focus on one base recipe that I’ve used countless times in the past. Garlic fried rice. Unless your a vampire…who doesn’t love crispy crusty fried rice with copious amounts of garlic, chives and butter? This has always been another quick go-to of mine whenever I have leftover rice in the fridge from the night before. Pair it with any veg and protein to make it a full meal! Here are two of my favourite variations but of course, once you’ve learnt the base recipe, feel free to do whatever you like! 

For Part 1 of the Garlic Fried Rice Variation, my favourite. Fish and Beans. It’s more appetising than it sounds! 

Serves: 2


Garlic Fried Rice

  • Overnight cold rice 250 g
  • Garlic 5 tbs Finely chopped
  • Olive oil 1 tbs
  • Butter 2 tbs + 1 tbs to finish
  • Soy sauce 1 tbs
  • Mirin 1 tbs
  • Sake 1/2 tbs
  • White pepper As needed
  • Chives 2 tbs Finely chopped
  • Parsley 2 tbs Finely chopped

Fish and Beans Variation

  • White fish fillet 2 portions, any kind
  • Edamame 100 g
  • Mangetout 100 g, halved 


Garlic Fried Rice

  1. In a piping-hot frying pan or wok, add in your olive oil and butter. Give everything a quick stir.
  2. The moment you see your butter start to bubble, throw in your garlic and stir-fry quickly for about 30 seconds – 1 minute until the garlic cloves start to, but do not turn completely, brown. 
  3. Add in your cold rice and break it apart in the pan. Give everything a good mix and stir-fry for another 1 – 2 minutes.
  4. Add in your soy, sake and mirin to season the rice. Give everything a good mix again and continue to stir fry for a final 1 – 2 minutes.
  5. Check your rice for seasoning. You may need to add a bit of salt or more soy. Add the white pepper to taste and then turn off the heat and take the pan off. 
  6. Throw in your chives and parsley and your last tablespoon of butter and give everything a good mix. Serve immediately. 

Fish and Beans Variation

  1. Start by following Step 1 the Garlic Fried Rice recipe above.
  2. Before proceeding to Step 2, toss in your Edamame and Mangetouts into the pan and stir fry for 1 minute. 
  3. Proceed with Steps 2 – 6 of the Garlic Fried Rice recipe.
  4. Set aside your garlic fried rice. 
  5. In another frying-pan heated over a high heat, fry your fish fillets.  (see tips and tricks below!)
  6. Place fish fillets on top of rice and serve immediately. 

Tips and Tricks

  • Use overnight cold rice to make your fried rice otherwise you may end up with a very sticky, soggy and even in some cases (worst), lumpy fried rice. You don’t want that! You’re stir frying everything so by the time the rice has come to temperature in the wok, it’s already had enough time to glaze in the garlic oil, soy and other flavouring liquids. 
  • “Pairing knife trick”. If there’s one thing I’ve learnt about cooking perfect fish, take a very thin pairing knife and “drop” it onto the flesh side of the meat, if the knife slides right in, it’s done. Give the fish a few more seconds on the heat if you feel like there is a little resistance. Praise goes to world-renowned chef Shannon Bennette for this! 
  • Don’t be alarmed if you don’t get super crispy skin when using flat-fish like turbot or sole. Their skin can be very rubbery sometimes and this is completely normal. This is why most of the time these fish are skinned completely before use. 
  • Whilst I can’t give you a definite time on how long to fry your fish fillets for, frying fillets which are about 2cm thick on a medium to high heat usually take anywhere between 2 – 6 minutes depending on the type of fish you use as well. The best way to know is to always check from time to time using the “Pairing knife trick” mentioned above. 

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