7 Days Fun of Clean RecipesDownload
17Sep, 22
Clean Food Love
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Japanese-Inspired Garlic Fried Rice

We eat A LOT of brown rice at our house! Between meal prepping lunches for the week, and also alongside most of our evening meals (think: 6 teenagers/young adults)… I really mean we go through A TON of brown rice.

I purchase rice in bulk and find that this helps to stretch the family food budget tremendously. I like to cook up a bunch of brown rice, portion it out, then freeze it once it’s cooked. Cooked brown rice freezes very well, and makes it even easier to pull together this fried rice like this on a busy weeknight.

Brown Rice is also a big component of our popular Clean Eating Challenge program.

This is an ultra-flavorful way to prepare your rice for our Challenge meal prep!

The best part about this recipe is that all of the ingredients add SO MUCH flavor, while also increasing the nutrition. I love it!

Experiment making this with diced onions or shallots if you have some to use up.

You can also try adding other diced veggies such as celery, carrots, or even peas right into your skillet with the rice.

Add cooked diced turkey, chicken, or pork and you have a complete meal!

While it’s not traditional at all, this recipe works great using cooked quinoa and also cauliflower rice!

This rice is AWESOME for meal prep and stays great in the fridge for 3-4 days.

4 servings


  • 2 cups cooked brown rice
  • 2 Tbsps ghee, clarified butter, or grass-fed butter
  • 3 fresh garlic cloves, finely chopped
  • 2 large eggs, beaten
  • 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
  • 3 green onions, finely sliced
  • toasted sesame seeds, as desired


Rinse and cook your rice according to the package instructions.

Melt your ghee in a large skillet or wok over medium-high heat. Add in the garlic and sauté for 30 seconds.

Add in your cooked brown rice and stir-fry for about 1 minute. Bring all the rice to one side of the pan.

On the empty side of your skillet, slowly pour in the beaten eggs, and cook until almost scrambled.

Drizzle your coconut aminos over the rice.

Add in the green onions and mix everything together, then remove from heat.

Serve hot sprinkled with sesame seeds.



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