Ingredients
INGREDIENTS
1/2 cup plus 2 teaspoons canola oil (may substitute sunflower oil or cottonseed oil)
4 cloves garlic, thinly sliced
1 teaspoon toasted sesame oil
1 1/2 cups cooked, cooled Japanese short-grain rice (see NOTE)
1/4 teaspoon fine sea salt
1/2 teaspoon sugar
1 tablespoon sake
1 tablespoon mirin (Japanese rice wine, optional; see headnote)
1 teaspoon low-sodium soy sauce, plus more to taste
1 tablespoon thinly sliced shiso leaves (see headnote; may substitute scallions)
1 tablespoon thinly sliced nori (see headnote)
Preparation
Line a plate with a few layers of paper towels.
Combine 1/2 cup of the canola oil and the garlic in a small saucepan over medium heat. Let the oil slowly heat up; add the garlic slices and fry until they are deep golden brown, about 3 to 4 minutes from the time the oil is hot. Use a slotted spoon to transfer them to the paper-towel-lined plate. (Reserve the flavored oil for salad dressings and other uses.)
Crush the sliced garlic into small pieces; reserve 1 tablespoon for the rice. (Reserve the remaining fried garlic to garnish soups and salads, or for more fried rice another time.)
Pour the remaining 2 teaspoons canola oil and the sesame oil into a medium nonstick skillet over medium-high heat. Swirl to coat, then add the rice, using a wooden spoon or paddle to break it up. Stir-fry it until the rice is coated in the oil and warmed through, a few minutes, shaking the pan to keep the rice moving.
Sprinkle with the salt and sugar; pour the sake and mirin, if using, around the edges of the pan, then stir them in. Sprinkle in the soy sauce, stir-frying briefly, just until the rice is coated. Add the tablespoon of reserved garlic pieces and shiso; continue stir-frying another minute or two, until the rice is glossy but dry. Taste, and add a little more soy sauce, if desired.
Scrape the fried rice onto a plate, sprinkle it with nori, and serve hot.
