This Japanese Garlic Fried Rice with gyoza is buttery, garlicky and the perfect way to use leftover rice! Quick, easy and just ingredients required.
What is Japanese garlic fried rice?
Japanese food doesn’t often use a lot of garlic, but this dish uses both minced garlic and garlic infused oil to flavour the rice. It’s a super simple dish that requires very minimal ingredients but still packed with a ton of flavour.
Adding vegan gyoza makes it a complete meal too since the filling already has some protein and vegetables in it! You could up the vegetables by adding some mixed veggies too— there are no strict rules when it comes to making fried rice so make it your own!
- Cooked rice: Day old rice is the easiest to work with, however I do often use fresh rice for fried rice. I personally always prefer fresh rice over old rice but it does have a higher risk of getting mushy if cooked for too long.
- Gyoza: Use store bought or homemade vegan gyoza. Use gluten free dumplings if needed.
- Garlic: Depending on how much garlic you like, use 1 clove for the oil and 1/2 – 1 for the minced portion.
- Neutral oil: Coating the rice in oil helps prevent it from getting mushy and sticking to the pan. As well, it adds flavour and body to the rice.
- Butter: You can omit the vegan butter but it does make it much for flavourful.
- Soy sauce: Just a touch to bring out the garlic butter flavour. Use tamari if gluten free.
To change it up, you could also add some mixed veggies, vegan ham and green onions.
How to make it
- Prep: Thinly slice one garlic exposing the centre and mince the other one. Slice the gyoza into small pieces.
- Aroma oil: Add the oil to a wok or fry pan over medium heat. Add the sliced garlic and fry them until aromatic and slightly golden brown (about 1-2 minutes), keep an eye on them so they don’t burn. Remove just the garlic and keep the oil in the pan.
- Make the fried rice: Add the gyoza and fry them for 2 minutes. Add the rice and butter and break it up using the side of a wooden spatula to prevent the rice from getting mushy. Once the rice is coated in the oil and butter, add the soy sauce and gently toss the rice using a scooping motion. Taste and add some salt and pepper, to taste. Turn off the heat and then toss in the parsely.
Vegan Fried Rice Recipe Mini Series:
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- 1 bowl of cooked rice (180-200g)
- 4 gyoza or potstickers, sliced (100g)
- 1–2 garlic cloves (3-6g)
- 1 tbsp neutral oil (15ml)
- ½ tbsp vegan butter (13g)
- 1 tsp soy sauce (or tamari for gluten free)
- parsley, finely chopped
- salt & pepper to taste
- Slice one garlic clove thinly (or use a mandolin) to expose the centre. Mince 1/2 – 1 more glove of garlic (depending on how much rice you use and how garlick-y you like your food) and set aside. Add 1 tbsp of neutral oil to fry pan over medium to medium high heat. Fry sliced garlic until aromatic and just golden brown. Remove only the garlic chips from the fry pan.
- Add the gyoza and fry them for about 2 minutes. Add the rice and butter and break it up with the side of a wooden spatula. Once the rice is coated in the oil and butter, add soy sauce and toss the fried rice using a scooping motion to prevent the rice from becoming mushy. Taste and season with salt and pepper. Turn off the heat and then toss in the chopped parsely. If you like it extra garlick-y, add in the garlic chips. Serve warm and enjoy!
- Helpful Equipment: wooden spatula, non-stick pan
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
- Serving Size: 1 serving
- Calories: 607
- Sugar: 4.8g
- Sodium: 540mg
- Fat: 27.5g
- Saturated Fat: 5.6g
- Unsaturated Fat: 17.3g
- Trans Fat: 0
- Carbohydrates: 79g
- Fiber: 1.5g
- Protein: 9.5g
- Cholesterol: 0
Keywords: japanese fried rice, vegan fried rice, gyoza fried rice, dumpling fried rice
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