A healthier version with the use of Japanese brown rice that added a taste of toasted nuttiness and I could smell the aroma of garlic. The rice was tossed with a generous amount of egg, shiitake mushroom and seaweed; and it came topped with fried crispy beancurd skins. Fragrant and garlicky, I recommend to have it with some cut chillies that elevated the taste with a spicy kick. Plus point: not as oily like the usual fried rice.