Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Japanese Garlic Fried Rice


My secret ingredient makes this Japanese fried rice unlike anything else I’ve ever done… but boy, is it good! Buttery, garlicky, egg accents and that little something extra add up to a great-tasting, standout rice dish.




5 minutes + soaking

25 minutes


2 cups Japanese short grain rice

3 tbsp Japanese ‘Kewpie’ mayonnaise

2 tbsp unsalted butter

3 garlic cloves, finely chopped

1½ tbsp soy sauce

2 eggs, lightly whisked

2 tsp finely chopped parsley

sea salt to taste


Step 1

To cook the rice, place the rice in a sieve and rinse under running water. Then transfer the rice to a large bowl, cover with water and soak for 30 minutes. Drain the rice very well before adding to a medium saucepan. Add 2¼ cups of water. Cover with a lid and bring to the boil. Then reduce the heat to low and cook for 10 minutes. Keep the pot covered but remove it from the heat. Allow to rest for 10 minutes to allow the residual steam and heat to continue cooking the rice. Use a fork or wooden spoon to fluff up the rice.

Step 2

Transfer 2 heaped cups of rice to large bowl (save the rest in the fridge or another meal). While the rice is still warm, mix through the mayonnaise.

Step 3

Heat the butter in a pan over medium-high heat. When the butter is melted, add the garlic and stir-fry for a minute. Then add the rice and stir-fry for another half a minute. Then add the soy sauce and toss until well combined. Move the rice to one side of the pan and add your eggs into the empty side. Allow to set for half a minute before scrambling and mixing the egg into the rice.

Step 4

Taste and season with salt to taste. Toss through the parsley and serve.


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What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)
Very good0%
December 8, 2022

Garlic fried rice

This is the best most delicious rice

November 8, 2022

excellent recipe, I made a tweak, though...

I have now made this several times now, the first time I went out to local Asian mkt and bought Kewpie – it’s expensive here in the US – about $7 for a 12oz container. I am from the Alabama originally and in our house, Duke’s Mayo is THE mayo, the best in the US IMO. I have tried it with both now, and I’m sorry Marion, but it’s better with Duke’s Mayo than Kewpie. Could be my taste buds, but it tasted more complex and richer than the Kewpie version. I love this recipe, thank you for sharing it with us, it’s become a staple here at our house!

October 16, 2022


This is an amazing recipe and so easy to cook. I always cook my rice this way now, so easy. I add the Chinese pork from woollies deli to mine. (sorry Marion). It’s a winner and so delicious.

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