Ward likes to press the rice into small ramekins or bowls and turn it out onto each plate, which really serves to jazz up your presentation with very little effort at all.
The following recipe is adapted from Harumi’s Japanese Cooking:
Garlic Fried Rice (Ninniku Chahan)
6 – 8 garlic cloves
mixed handful of fresh basil and mint leaves
2 tbsp vegetable oil
2 cups cooked Japanese rice
1 tsp granulated chicken stock
soy sauce to taste
dried bonito flakes (optional)
coarsely ground pepper
1. Chop the garlic finely. Cut the basil and mint leaves into 1/3-inch pieces
2. Heat oil in wok and fry the garlic just until you can smell it (cooking too long will turn the garlic bitter). Add rice and granulated chicken stock.
3. Add soy sauce to wok and mix it in. Remove wok from heat, add the basil and mint leaves and mix quickly.
4. To serve in individual serving portions, press spoonfuls of rice into ramekin, then turn out onto plate. Garnish top with dried bonito flakes (if using) and pepper.