Serves 2
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  1. 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.
  2. 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.
  3. Heat a generous amount of oil in a non-stick frying pan over a medium-high heat and add the garlic.
  4. Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.
  5. 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.
  6. 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.
  7. 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).
  8. Add one fried egg to the top of the rice. Sprinkle shichimi togarashi over the egg and rice to serve.

Note: Cayenne pepper can be used as an alternative to Shichimi togarashi, if you wish.

Nutrition Facts

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