Finely chop the garlic cloves into small, uniform pieces to ensure even cooking. Beat the egg in a small bowl until the yolk and whites are fully combined. Ensure your cooked rice is completely cold-refrigerated day-old rice is ideal as it’s drier and prevents mushiness. If using freshly cooked rice, spread it on a plate and refrigerate for at least 30 minutes.

Place your large skillet or wok over medium heat. Add the 2 tablespoons of butter and let it melt completely, tilting the pan to coat the bottom evenly. Once the butter is melted and slightly bubbling, add your finely chopped garlic to the pan.

Stir the garlic constantly for about 1-2 minutes until it turns golden brown and releases that irresistible nutty aroma. Watch carefully-garlic can go from perfectly golden to burnt in seconds. If it burns, it will taste bitter and ruin your gyu kaku garlic fried rice. The smell should be warm, sweet, and fragrant.

Push the golden garlic to one side of your pan. Pour the beaten egg into the empty space. Let it sit for a few seconds, then gently stir with your spatula until the egg is just cooked through but still soft. Once scrambled, mix the egg pieces with the fried garlic.

Add your cold rice to the pan. Using your spatula, break apart any large clumps and spread the rice evenly across the pan. Stir continuously for about 2 minutes, ensuring the rice mixes thoroughly with the garlic and egg. The key to authentic gyu kaku garlic fried rice is keeping the grains separate and fluffy.

Drizzle the soy sauce and sesame oil over the rice. Toss and stir everything together for another 3-5 minutes until every grain is evenly coated and the rice is heated through. Taste and add salt and black pepper as needed. The rice should have a light golden color and aromatic fragrance.

Turn off the heat. Transfer your copycat gyu kaku garlic fried rice to serving plates. Sprinkle the chopped green onions over the top for a fresh pop of color and mild onion flavor. Serve immediately while hot and enjoy!