This rice dish is normally made with leftover rice but it can just as easily be made expressly for whenever you want it. I normally make the rice in the microwave as it is the quickest and most hassle-free method. All you need to do is cover the rice with water (don’t need to measure exactly as long as the water completely covers the rice) and cook for 10-12 minutes. Times may vary according to the type of rice you use. Wash the cooked rice and let it cool. It is paramount that the rice is cold otherwise the dish will become mush.
2 eggs, beaten
1 Tbsp. milk
Salt and pepper
3 garlic cloves, sliced
1 Make rice in advance and keep in the fridge until ready to use.
2 Whisk eggs, milk, salt and pepper.
3 Heat oil and fry garlic and then the egg mixture.
4 When the egg is practically cooked, break it up and add the rice and combine well. Season with salt and pepper.
UPDATE OCTOBER 2016: If you want to elevate this dish to new heights use Ninniku-Shoyu (Japanese Soy Sauce Infused Garlic) instead of normal garlic cloves; it really makes a difference!