2 tbsp vegetable oil
50g butter
4 garlic cloves, finely chopped
4 cups cooked rice (click here to see my recipe for how to cook rice)
3 eggs, lightly whisked
½ cup finely sliced spring onion
3 tbsp soy sauce
1 tsp sugar
parmesan cheese, to serve
Garlic oil:
1/4 cup vegetable oil
6 garlic cloves, finely sliced
To make the garlic oil, place oil and garlic in a saucepan over medium heat. Cook until garlic is golden, then remove from heat and pour into a heat-proof bowl.
Heat the vegetable oil and butter in a wok or large frying pan over medium-high heat. Add the garlic and cook for a minute. Add the rice, soy sauce and sugar and toss until well combined. Push the rice to one side and add the egg into the empty side. Allow to set for a couple of minutes before flipping the egg over. Then toss the egg through the rice. Toss through the spring onion. Divide among serving plates and grate over as much parmesan cheese as you like. Drizzle over the garlic oil and top with crispy garlic slices.
