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Garlicky Fried Rice

bowl of fried rice containing eggs, soy sauce, green onions and salt and pepper to taste

Fried rice is one of those staples that we loved to eat growing up. There’s just something about biting into the slightly crunchy grains of rice
(overcooked, slightly burnt and dark brown, but not black) along with the not-so-burned rice. Mix in that tiny sliver of fried garlic and a bit of scrambled egg and whoa! Oh so ono!

Growing up, I remember mom usually pairing it with chicken adobo or fried chicken, something cheap and easy when feeding a family of 6 (I am the oldest of 4 girls). My poor dad, he was outnumbered by the females in our house. Most of our pets growing up were females!

For me, I have to have garlic in my fried rice. Not only that, but the more the better. Six cloves might be too much for you, but you can always reduce the number of cloves in your own fried rice recipe. A garlic press is great for mincing the garlic.

Eggs and garlic are essential to my fried rice! I like my fried rice simple, especially if I am going to pair it with something else, like chicken adobo, steak, or even fish. As a side dish, I don’t want it to overwhelm the rest of the food on my plate.

Not only is it easy or simple to make, but it is fabulous for a large party or crowd. Here in Hawaii, it seems to be a potluck requirement. I dont’ think I’ve been to a potluck or party where it has never showed up! Many restaurants here that offer catering options will have pans of fried rice on that menu.

Cold rice is essential to making this recipe. Especially leftover white rice, at least a day old. Brown or hapa rice is also fine to use in this recipe.

Sometimes I add shrimp or even mung bean sprouts. I’m not a big fan of peas or carrots in my fried rice, but that’s a personal preference. Feel free to add whatever you want to yours. Also, before I forget, spam is a common ingredient in fried rice here in Hawaii but not in my fried rice (again, personal preference). Sometimes I add crumbled bits of bacon, cooked, and it just adds that oomph. And no, don’t go the bacon bits route, the one that you buy in a bottle off the shelf. I’m talking about using the real stuff. Whatever ingredient you add to your fried rice, I’m sure it will turn out great!


Garlicky Fried Rice

bowl of fried rice containing eggs, soy sauce, green onions and salt and pepper to taste

Garlicky fried rice for the garlic lovers out there. This is a an easy and simple recipe that is  quick to whip up in the kitchen, with most ingredients usually on hand.

  • Author: Audrey
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Asian



4 c. cold rice (preferably a day old)

4 green onions, sliced

4 eggs, beaten

6 cloves garlic, minced

3 tbs vegetable oil

Salt Pepper

3 tbs soy sauce

Wok or skillet pan


Heat vegetable oil over medium heat and add eggs and scramble. About 2 to 3 minutes. Set aside.

Add green onions to the pan and saute for a minute.

Stir in the rice, garlic, and soy sauce,

Add in the scrambled eggs and toss until well blended and heated.

Add salt and pepper to taste.

Keywords: fried rice recipe garlic stir-fry green onions eggs cold rice soy sauce shoyu

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Glazed Lemon Mochi Donuts

Mochi donuts are SOOOOOO good! They’re not your typical donut. I use rice flour (Mochiko brand) instead of regular enriched flour, resulting in an almost sponge-like soft and chewy texture when you bite into it. I just love this chewy texture, which unfortunately had me craving more. That first bite hints at flavor, especially the burst of lemon. The lemon zest adds even more to the flavor and authenticity. Add the lemon-infused glaze and it’s a lemony double whammy delivered to your taste buds!

What I like about these donuts is that they aren’t as sweet as your regular glazed donuts, even with the confectionery glaze. Just this alone has me snacking on these donuts like there’s no tomorrow (which isn’t necessarily a good thing). Another difference with these donuts is that they are small–they don’t rise as much as a regular donut. Mochiko flour isn’t exactly self-rising. It is a type of sweet rice flour that is made from sticky rice. The sticky rice is first cooked, then dried. Then it is grounded into a fine powder, the rice flour.

These donuts are quick and easy to make. They’re slightly smaller than a regular donut because all-purpose flour isn’t used. I made a dozen with this recipe and they were eaten in 2 days. By me. Yes, that’s how good they are!

You can make these donuts the night before you plan a day at the beach with friends. Bring them only to see them eaten up in minutes! That’s why you triple the recipe. Even then, I can’t gurantee that you’ll have any left.

My favorite pans in my kitchen are my donut pans. I purchased them a few months ago from Pampered Chef and I must tell you that they’re gorgeous! They’re metallic (truthfully, I don’t know what kind of metal) with a beautiful retro blue coating at the bottom of the pan. Donut pans are a must-have when making donuts, especially for the recipe below. These donuts don’t take long to bake, and you’re not monitoring the temperature when frying donuts.

Recipe for glazed lemon mochi donuts.

If you would love to have these pans, you can purchase them at Pampered Chef through my consultant Amanda here.


Glazed Lemon Mochi Donuts

Not your typical donut. More like a snack, less like a breakfast pastry. Not so sweet, but you’ll come back for more.

  • Author: Audrey
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35
  • Yield: 12 1x
  • Category: breakfast
  • Cuisine: American



2 cups sweet rice flour (Mochiko)

1/4 cup granulated sugar

Zest of 1 lemon

1/2 cup milk

1 egg

1/2 teaspoon baking powder

3 tablespoon buttermilk

1 teaspoon lemon extract


2 cups powdered sugar

3 tablespoons fresh lemon juice

a pinch of lemon zest


  1. Preheat the over to 350 degrees. Prepare donut pans by greasing the wells with butter or shortening.
  2. Mix the sugar and lemon extract in a large mixing bowl until you form a paste . Whisk in the sweet rice flour and baking powder.
  3. In a smaller bowl, whisk the eggs and add in the buttermilk, milk, and lemon zest. Pour into the large mixing bowl and mix until combined.
  4. Fill halfway in each well of the donut pan.
  5. Bake 8 – 10 minutes. Cool in the pan for about 3 minutes and then transfer to a wire rack to completely cool before adding glaze.



  1. Mix all ingredients in a bowl until slightly thick but runny. Adjust ingredients for consistency.
  2. Dip the donuts horizontally in the bowl of icing until halfway submerged. Let sit on the wire rack until glaze is set.
  3. Eat immediately.




  • Serving Size: 12
  • Calories: 191
  • Sugar: 19 g
  • Sodium: 36
  • Fat: 3%
  • Carbohydrates: 41 g
  • Fiber: 0.7 g
  • Protein: 2.8 g
  • Cholesterol: 53 mg

Keywords: snack donuts breakfast food pastry bakery treat cake lemon glaze dessert mochi baked

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