Japanese Fried Rice
Japanese Fried Rice is a simple and satisfying dish that brings together fluffy rice, tender bits of meat or seafood, scrambled eggs, and a gentle splash of soy sauce. It’s…
Tip: save now, cook later.Japanese Fried Rice is a simple and satisfying dish that brings together fluffy rice, tender bits of meat or seafood, scrambled eggs, and a gentle splash of soy sauce. It’s a comforting meal with just the right mix of textures and flavors that makes it perfect any day of the week.
I love making Japanese Fried Rice when I want something quick but tasty. The great thing about it is how fast it comes together and how you can toss in any veggies or proteins you have on hand. A little tip I always follow is using day-old rice—it helps keep the fried rice from turning mushy and gives it that perfect slightly crisp bite.
One of my favorite ways to enjoy it is with a sprinkle of green onions on top and a side of pickled ginger. It’s a meal that reminds me of cozy dinners at home and the ease of sharing something good without much fuss. This fried rice feels like a warm hug from the inside out!
Key Ingredients & Substitutions
Japanese Short-Grain Rice: Using day-old rice is a must! Fresh rice is too sticky and can make your fried rice mushy. If you don’t have Japanese rice, medium-grain rice works but avoid long-grain varieties.
Eggs: Eggs add softness and protein to the dish. I like scrambling them separately to keep texture light and fluffy. You can also add a bit more if you want it richer.
Vegetables (Carrots & Peas): These give a nice crunch and color. Frozen peas are a great time-saver, and you can swap carrots for bell peppers or corn depending on what you prefer.
Soy Sauce: This is the key umami flavor. Use a low-sodium soy sauce if you want to control saltiness. Tamari is a good gluten-free alternative too.
Sake: It adds a mild sweetness and depth but is optional. You can replace it with a small splash of mirin or skip it entirely.
Butter: A little butter at the end gives a smooth, rich finish. You can omit it for a lighter meal or use a small amount of sesame oil for a nutty twist.
How Do I Prevent Clumpy or Soggy Fried Rice?
The biggest challenge is getting fluffy rice that doesn’t stick together. Here’s how I tackle it:
- Use day-old rice, kept in the fridge overnight; it dries out a bit, making it perfect for frying.
- Before cooking, break up any clumps with your fingers or a fork.
- Cook on medium-high heat and keep the rice moving in the pan to avoid steam buildup and sogginess.
- Use just enough oil to lightly coat the pan, helping separate grains without making the dish greasy.
- Add seasonings like soy sauce gradually, tossing the rice to spread flavor without soaking it.
Equipment You’ll Need
- Large nonstick skillet or wok – Heats evenly and gives you plenty of room to toss the rice without spilling.
- Spatula – A flat spatula helps you stir and flip the rice gently without breaking it apart.
- Small bowl – For beating the eggs quickly before adding them to the pan.
- Measuring spoons – To get the soy sauce, sake, salt, and pepper just right.
Flavor Variations & Add-Ins
- Add diced cooked chicken or shrimp for extra protein that pairs well with the simple soy sauce flavor.
- Mix in chopped mushrooms or spinach to boost veggies and add texture with mild earthy notes.
- Try swapping soy sauce for tamari or coconut aminos for a gluten-free or different umami twist.
- Sprinkle toasted sesame seeds or drizzle sesame oil at the end for a nutty aroma and flavor.
How to Make Japanese Fried Rice?
Ingredients You’ll Need:
For The Fried Rice:
- 2 cups cooked Japanese short-grain rice (preferably day-old)
- 2 large eggs
- 1/2 cup diced carrots
- 1/4 cup green peas (fresh or frozen)
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp finely chopped green onions (scallions)
- 1 tbsp soy sauce (adjust to taste)
- 1 tsp sake (optional)
- 1/2 tsp salt
- 1/4 tsp white pepper (or black pepper)
- 1 tbsp butter (optional, for richness)
For Garnish and Serving:
- A pinch of dried seaweed flakes (aonori) for garnish
- Pickled ginger (beni shoga), for serving
- Soy sauce, for dipping (optional)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and 10 minutes of cooking time. It’s quick to whip up, especially if you have leftover rice ready. Perfect for a speedy meal!
Step-by-Step Instructions:
1. Prepare Ingredients and Eggs:
Get everything ready before you start cooking — dice your carrots, chop green onions, and beat the eggs lightly in a small bowl. This helps everything come together faster when you cook.
2. Cook the Eggs:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble gently until just cooked. Transfer the eggs to a plate and set aside.
3. Stir-Fry Vegetables:
In the same skillet, add the remaining vegetable oil. Toss in the diced carrots and peas, stir-frying for 2 to 3 minutes until they’re tender but still a bit crisp.
4. Add Rice and Seasonings:
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry everything so the rice mixes well with the veggies. Sprinkle salt and white pepper, then drizzle soy sauce and sake over the rice, tossing to coat evenly.
5. Combine Eggs and Finish:
Put the scrambled eggs back into the skillet and gently mix them into the rice. Stir in chopped green onions and the butter if using, letting it melt and add richness. Heat everything through.
6. Serve and Garnish:
Take the skillet off the heat. Plate the fried rice in a mound or dome shape. Garnish with a pinch of dried seaweed flakes on top. Serve with pickled ginger and soy sauce on the side if you like.
Can I Use Fresh Rice Instead of Day-Old Rice?
It’s best to use day-old rice because it’s drier and less sticky, which helps achieve that perfect texture. If you only have fresh rice, spread it out on a tray to cool and dry for 30 minutes before cooking.
Can I Substitute Vegetables in This Recipe?
Absolutely! Feel free to swap the carrots and peas for other veggies like bell peppers, corn, or mushrooms depending on what you have on hand.
How Should I Store Leftover Fried Rice?
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm it in a skillet over medium heat or microwave it until heated through, adding a splash of water if needed to prevent drying out.
Is It Okay to Skip the Sake?
Yes! Sake adds a subtle sweetness and depth, but you can omit it or replace it with a splash of mirin or just a little extra soy sauce if you prefer.
