160g short-grain Japanese-style rice
4 garlic cloves, peeled and thinly sliced
soy sauce, to season
Sesame oil, to season
Shichimi togarashi (Japanese seven spice), or cayenne pepper
- Place the rice in a colander and rinse under cool water until the water runs clear. Place in a saucepan and add 120ml of cold water. Add a lid and turn the heat to high. When the water begins to boil, reduce the heat and continue cooking for another 10 minutes.
- Remove from the heat, leaving the lid on, and let stand for another 10 minutes until all the liquid has been absorbed. Leave to cool, preferably overnight in the fridge.
- Heat a generous amount of oil in a non-stick frying pan over a medium-high heat and add the garlic.
- Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.
- Add the cooked rice to the garlic-infused oil still sitting in the frying pan and fry until the rice is evenly covered in the oil and warmed through. Return the garlic to the pan.
- Add a drizzle of Kikkoman soy sauce and sesame oil to the rice and mix well. Remove from the heat and divide between two plates.
- Using the same frying pan, add a little more oil if necessary and heat over a medium-high heat. Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).
- Add one fried egg to the top of the rice. Sprinkle shichimi togarashi over the egg and rice to serve.
Per serving: 490kcals, 18.7g fat (3g saturated), 66.9g carbs, 0.6g sugars, 12.1g protein, 1.2g fibre, 0.518g sodium
You can pick up shichimi togarashi in Asian food shops