This is so easy to make, uses very few ingredients and is filled with flavour.
4 cloves of garlic, peeled and thinly sliced
cooked Japanese white rice (1 rice-cooker-measured cup of uncooked rice, 160g)
soy sauce to season
sesame oil to season
shichimi togarashi (Japanese seven spice) to serve
1 In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.
2 Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.
3 Add the cooked rice to the garlic-infused oil still sitting in the base of the frying pan and fry until the rice is evenly covered in the oil and hot. Add the garlic.
4 Drizzle a small amount of soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.
5 Using the same frying pan, add more oil if necessary and put over a medium to high heat.
6 Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).
7 Place one fried egg on each plate on top of the rice. 8 Sprinkle shichimi togarashi over the egg and rice to