Garlic rice with soy sauce
4 servings
30 minutes
Garlic rice with soy sauce is a comforting dish from Japanese cuisine that harmoniously combines simplicity and rich flavors. Its roots can be found in traditional Japanese cooking, where rice is a staple food and garlic and soy sauce add distinctive savory notes. The boiled unpolished rice has a nutty flavor that pairs wonderfully with the tenderness of chicken fillet and the sweetness of carrots. The aroma of fried garlic and soy sauce adds depth to the dish, while the addition of an egg makes it tender and silky. A light crunch from sesame seeds completes the flavor composition. This rice is an ideal option for both everyday dinners and cozy home gatherings where one wants to enjoy the rich, harmonious taste of Japanese gastronomy.
1
Boil unpolished rice until cooked. I really like this type of rice for its pleasant nutty flavor and, of course, for its great benefits.
- Rice: 500 g
2
Slice the leek into rings and dice the carrot into small cubes.
- Leek: 100 g
- Carrot: 1 piece
3
Chicken fillet should also be chopped small.
- Chicken breast fillet: 400 g
4
Heat a few tablespoons of vegetable oil in a pan and fry the vegetables for about three minutes. Add soy sauce, crushed garlic, and chicken fillet to the vegetables. Stir and fry until the meat is cooked, occasionally stirring the contents of the pan.
- Soy sauce: 2 tablespoons
- Garlic: 4 heads
- Chicken breast fillet: 400 g
5
Add rice to the vegetables and stir.
- Rice: 500 g
6
Gently beat the egg with a fork.
- Chicken egg: 1 piece
7
Pour it over the vegetables with rice, quickly stir and keep on the heat until the egg sets. Just a couple of minutes.
- Chicken egg: 1 piece
8
Try the rice with salt, adding more sauce if necessary. Serve the rice sprinkled with sesame. Lightly toast the sesame in a dry pan.
- Soy sauce: 2 tablespoons
- Sesame seeds: 20 g
