Making a fried rice recipe that calls for premade garlic butter. Essentially just butter, soy sauce, and minced garlic. And while cooking the rice, you simply just add it.

My question is, what is the point of making the mixed butter versus just adding the same amount of ingredients separately? Why go to the trouble of getting the butter to room temperature, and mixing in the soy sauce and garlic? Is there any difference than just adding the same amount of ingredients directly to the rice while cooking so long as you mix it in thoroughly?

RooAg said:

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Making a fried rice recipe that calls for premade garlic butter. Essentially just butter, soy sauce, and minced garlic. And while cooking the rice, you simply just add it.

My question is, what is the point of making the mixed butter versus just adding the same amount of ingredients separately? Why go to the trouble of getting the butter to room temperature, and mixing in the soy sauce and garlic? Is there any difference than just adding the same amount of ingredients directly to the rice while cooking so long as you mix it in thoroughly?

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Does the recipe have you make like a whole cup of the seasoned butter, but then only use 1 or 2 tablespoons for the fried rice? Usually the point is to also have some nice delicious garlic butter for your toast tomorrow.

No, it has me using the full amount for this recipe.

I've done the Benihana copycat fried rice recipe and in my opinion you won't notice a difference between adding the garlic butter versus just adding garlic, butter, and soy separately. Seems like something that saves time at the restaurant

Thanks. I agree.