Rice, eggs, butter, and garlic. On paper, this yellow rice with butter and garlic is sure to win over plenty of people!
Inspired by Chinese cuisine and, more specifically, Taiwanese cooking (hence the butter), this recipe is not only quick and easy but also looks incredibly appetizing thanks to the way the eggs are used before cooking.
With light soy sauce as its only exotic ingredient, this Asian dish is incredibly accessible!
The ingredients for yellow rice with butter and garlic
As mentioned above, there are not many Asian ingredients involved.
Light soy sauce: A classic salty soy sauce that you can now find in virtually every supermarket. There is really no excuse not to grab a bottle!
Eggs: Essential for both the dish’s color (and its flavor, of course, but let’s admit the color looks cool)
Black sesame seeds: They add the perfect finishing touch with a striking black-on-yellow contrast
White pepper: It gives the dish a gentle kick without overpowering the flavor
How to make yellow rice with butter and garlic?
The only “special” step comes right at the start: separate the whites from the yolks and mix the yolks into the cold, cooked rice. As with any fried rice, day-old rice is best because the grains have cooled and firmed up.
Next, sauté the aromatics for a few minutes before adding the egg whites.
Once the whites are cooked and broken up, add the rice and soy sauce, then stir-fry everything over high heat. And that’s it! All that’s left is to garnish with sesame seeds
Garlic butter frie rice
Ingredients
- 350 g cold cooked rice
- 10 minced garlic cloves
- 3 tablespoons salted butter
- 2 tablespoons oil
- 3 stalks spring onions, cut into segments
- 4 large eggs
- 2.5 tablespoons light soy sauce
- 1 tablespoon white pepper
Procédé
- Separate the egg yolks from the egg whites.
- Add the egg yolks to the cold rice, season with salt and mix well to make sure each grain of rice is coated with yolk.
- Add 3 tablespoons of butter and 2 tablespoons of oil to a pan. Set over medium heat, then add the minced garlic and spring onions. Stir-fry for 2–3 minutes.
- Push the garlic and spring onion to one side and pour the beaten egg whites onto the other half of the pan.
- Let the egg whites cook for 20 seconds before scrambling them.
- Then add the rice, white pepper and soy sauce. Stir-fry over high heat for 2–3 minutes
