250 g chicken (minced)
150 g fresh shiitake mushrooms (stalks removed and thinly sliced - substitute with button, shimeji or enoki mushrooms)
2 cups cooked Japanese rice (substitute for jasmine rice)
10 cloves garlic (finely chopped)
3 spring onions (chopped)
1 large red chili (sliced) - optional
3 tbsp japanese soy sauce
2 tbsp sugar
4 tbsp water
| Best to use leftover rice from the night before. Refrigerated rice loses its moisture content, and won’t be too mushy and wet, resulting in better texture.
Transfer garlic fried rice into serving plate and garnish with the reserved spring onions and large red chili slices. Serve hot.