Or, as Marion called it in her video, a Japanese butter garlic fried rice with a mystery ingredient. I saw this video previously and while stocking up on my Asian ingredients last week at oisshiiplanet.it I have added some KewPie mayo, just to try.

Whether this was Japanese, errr, not so much. My rice was a shortgrain, all purpose rice from Conad, but I rinsed it prior to cooking and followed Marion’s tips, so for a mug of rice I added a mug and a quarter of water, so less than I normally would. And texture was perfect, no less! Once it was cooked I tossed it with 3 tbsps of that KewPie, a first for me, but not the last, it gently added to the flavour. I had 2 eggs in the bowl, cracked and gently whipped, 3 cloves of garlic finely chopped and also some peas, as this was going to be our lunch today, so I needed a bit of something more.

A generous knob of butter into the pan, the garlic, not for too long, just to soften it slightly. Rice in. A good splash of soy sauce. After a minute or so, the rice was shoved to the side of the pan and the eggs went in, to scramble nicely, then tossed together with the rice and peas. Marion added some parsley at the end, I opted for finely chopped spring onions. Salt, to finish with, a bit more soy( never enough for Izzie, who would have it in the glass if she could) and we were done.

Nice and simple little dish, I’m thinking it would go well with chicken teryiaki skewers. I invited the Blackmores for Sunday lunch next Sunday, so might just go down that route. 🙂

Oh, and that pretty bowl the rice is sitting in- Maison du Monde. Thumbs up.