Japanese Fried Rice
Japanese Fried Rice is a simple, flavorful dish that brings together fluffy rice, scrambled eggs, green onions, and just the right touch of soy sauce. It’s a great way to…
Tip: save now, cook later.Japanese Fried Rice is a simple, flavorful dish that brings together fluffy rice, scrambled eggs, green onions, and just the right touch of soy sauce. It’s a great way to enjoy a comforting meal that’s quick to make and satisfying every time. The mix of soft rice with little bits of tender veggies and eggs creates a nice balance of textures and flavors.
I love making this dish when I’m short on time, but still want something tasty and filling. One of my favorite things is how easy it is to customize — you can add leftover chicken, shrimp, or even veggies like peas and carrots. I like to cook it on high heat to get a little bit of crispiness, which really adds to the experience. It’s like a warm, flavorful hug in a bowl.
This fried rice is perfect for lunch or dinner, and it’s fantastic served with a side of pickled ginger or some steamed dumplings. Whenever I share it with friends, they’re always surprised by how flavorful it is despite being made with simple ingredients. It’s a comforting classic that feels like home cooking every time I make it.
Key Ingredients & Substitutions
Japanese short-grain rice: This rice is sticky enough to hold together but not mushy, perfect for fried rice. If you can’t find it, medium-grain rice works too. Just be sure to cook it a bit drier and refrigerate it overnight.
Vegetable or sesame oil: Vegetable oil is neutral and good for high heat, but sesame oil adds a lovely nutty flavor. I like mixing both for balance. If unavailable, canola or sunflower oil are fine substitutes.
Eggs: Eggs add softness and richness. Whisk them well for fluffy scrambled pieces that blend nicely into the rice.
Carrots and peas: Classic veggies here for sweetness and color. Frozen peas work well when fresh isn’t available. You can add corn or bell pepper for variety.
Bacon or pork belly: Adds great umami and slightly crispy texture. For a vegetarian option, skip the meat and add mushrooms or tofu.
Soy sauce: Provides saltiness and depth. Low-sodium soy sauce works fine if you prefer less salt. For gluten-free, use tamari.
Sake (optional): Adds mild sweetness and complexity. If you don’t have sake, a splash of mirin or dry white wine can substitute or just skip it.
How Do You Get Fluffy Rice Without It Clumping Together?
Proper rice prep is key. Here’s what helps:
- Cook rice a day ahead, then cool and refrigerate uncovered. This lets moisture escape, firming the grains.
- Before frying, break apart any clumps gently with your fingers or a fork.
- Use high heat when frying so the rice heats quickly and lightly crisps, avoiding mushiness.
- Don’t overcrowd the pan—give the rice room to cook evenly by stir-frying in batches if needed.
- Adding eggs helps separate the grains and adds moisture back so it’s not too dry.
I find these steps make a huge difference in ending up with fluffy, separate grains that still hold the flavors well.
Equipment You’ll Need
- Large non-stick skillet or wok – it heats evenly and prevents rice from sticking while stir-frying.
- Spatula or wooden spoon – perfect for stirring rice gently and scraping the pan without damage.
- Measuring spoons – to keep soy sauce and seasonings balanced for consistent flavor.
- Rice cooker or pot with lid – helps you cook fluffy rice, ideally the day before for best results.
Flavor Variations & Add-Ins
- Swap bacon for diced cooked chicken or shrimp for a leaner or seafood option that pairs nicely with soy sauce.
- Try adding chopped mushrooms or bell peppers to boost vegetable variety and texture.
- Mix in a bit of kimchi or pickled ginger for a tangy twist that brightens the dish.
- Use a little miso paste or toasted sesame seeds for a deeper umami kick and nutty finish.
How to Make Japanese Fried Rice
Ingredients You’ll Need:
- 3 cups cooked Japanese short-grain rice (preferably day-old)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 large eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup green peas (fresh or frozen)
- 1/4 cup onion, finely chopped
- 2-3 slices bacon or thinly sliced pork belly (optional), chopped
- 2 green onions (scallions), thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sake (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 tsp grated ginger or garlic for extra aroma
Time Needed:
This recipe takes about 10 minutes to prepare and 10 minutes to cook, plus the rice should be cooked and refrigerated ahead of time (preferably overnight). The actual cooking is quick once all the ingredients are ready.
Step-by-Step Instructions:
1. Prepare the Rice:
Cook your Japanese short-grain rice ahead of time and refrigerate it to dry out slightly. This helps prevent the rice from clumping when frying.
2. Cook Bacon and Eggs:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chopped bacon or pork belly if using and cook until crispy. Remove and set aside. Pour the beaten eggs into the pan and scramble quickly until just set. Remove and set aside with the bacon.
3. Sauté Vegetables:
Add the remaining 1 tablespoon of oil to the pan. Sauté the finely chopped onion (and optional grated ginger or garlic) until fragrant and translucent. Add diced carrots and cook for 2-3 minutes until tender. Stir in the green peas and cook for another minute.
4. Fry the Rice:
Add the chilled cooked rice to the pan. Break up any clumps and stir-fry everything together over high heat to get some slight crispness on the rice.
5. Combine and Season:
Return the cooked eggs and bacon to the pan and mix well. Pour soy sauce and sake evenly over the rice, stirring to coat all the ingredients. Season with salt and black pepper to taste.
6. Garnish and Serve:
Remove from heat and garnish generously with fresh sliced green onions. Serve hot as a delicious main or side dish.
Can I Use Frozen Rice for This Recipe?
Yes! Frozen rice works fine as long as it’s fully thawed before cooking. Spread it out on a tray to defrost or microwave briefly, then fluff with a fork to break up clumps before stir-frying.
What Can I Substitute for Bacon?
You can replace bacon with diced cooked chicken, shrimp, or tofu for a vegetarian option. Mushrooms also add great umami flavor and texture.
Can I Make This Fried Rice Without Sake?
Absolutely! Sake adds a subtle sweetness, but you can skip it or substitute with a splash of mirin, white wine, or just a little water. The soy sauce provides plenty of savory flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or oil if the rice seems dry.