Japanese Fried Rice
Japanese Fried Rice is a simple and delicious dish that combines fluffy rice with bits of scrambled egg, green onions, peas, and a touch of soy sauce. It’s a quick…
Tip: save now, read later.
Japanese Fried Rice is a simple and delicious dish that combines fluffy rice with bits of scrambled egg, green onions, peas, and a touch of soy sauce. It’s a quick and satisfying meal with just the right mix of flavors and textures—soft rice, tender veggies, and a bit of savory goodness from the seasonings.
I love making this fried rice when I want something comforting and easy to whip up with whatever I have on hand. It’s one of those meals that feels like a warm hug, and it’s a great way to use up leftover rice without it getting mushy. Adding a little soy sauce at the end always gives it that perfect hint of umami.
My favorite way to enjoy this is straight from the pan, maybe with some pickled ginger or a side of steamed veggies. It’s a dish that’s great for any time of day, whether it’s a quick lunch or a cozy dinner after a busy day. Everyone I’ve shared it with ends up asking for seconds!
Key Ingredients & Substitutions
Rice: Using Japanese short-grain rice gives the best texture—slightly sticky but still separate. Leftover cold rice works great, as fresh warm rice can get mushy. If unavailable, medium-grain rice is a good substitute.
Oil: Vegetable or sesame oil adds different notes. Sesame oil brings a warm, nutty flavor I really enjoy. You can use just vegetable oil if you prefer a more neutral taste.
Shrimp: Optional, but a nice protein addition. You can swap for chicken, tofu, or simply use more veggies to keep it vegetarian.
Seasonings: Soy sauce is key for that umami flavor. Mirin and sake add depth and a subtle sweetness, but leaving them out won’t ruin the dish if you don’t have them.
Nori: Shredded seaweed on top is classic and adds a nice texture and taste. You can replace it with furikake seasoning or omit it if you don’t have seaweed.
How Do You Get Perfectly Separated and Fluffy Fried Rice?
The trick is making sure your rice isn’t wet or warm before frying. Here’s how I do it:
- Use cold, day-old rice. Fresh rice tends to clump and become mushy.
- When adding rice, break apart any clumps with your spatula before stirring it around.
- Cook over medium-high heat with enough oil so the grains stay separate and get lightly toasted.
- Don’t overcrowd the pan; give everything room to cook evenly.
- Mix the scrambled eggs separately in the pan before adding rice, so they stay fluffy without overcooking.
Following these tips will help you get fried rice that’s light, fluffy, and perfectly textured every time.
Equipment You’ll Need
- Large frying pan or wok – great for cooking ingredients quickly and evenly with high heat.
- Spatula – helps you stir and toss the rice without smashing the grains.
- Measuring spoons – useful for adding soy sauce and seasonings just right.
- Mixing bowl – to beat eggs before scrambling them in the pan.
Flavor Variations & Add-Ins
- Swap shrimp for diced chicken or tofu for a different protein option that still soaks up flavors well.
- Add chopped bell peppers or corn for extra sweetness and crunch.
- Stir in cooked mushrooms for a deeper, earthy taste.
- Mix in a teaspoon of grated ginger or a dash of chili flakes to add some spice and warmth.
How to Make Japanese Fried Rice
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked Japanese short-grain rice (preferably cold or day-old)
- 2 teaspoons vegetable oil or sesame oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, diced
- 1/4 cup peas (fresh or frozen)
- 1/2 cup shrimp, peeled and deveined (optional)
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 teaspoon sake (optional)
- Salt and pepper to taste
- 1 sheet nori (seaweed), shredded
- 1 fried egg (optional, for serving)
How Much Time Will You Need?
This Japanese Fried Rice recipe takes about 10 minutes of preparation and roughly 10 minutes of cooking. You can have a tasty, comforting meal on the table in under 20 minutes, making it perfect for busy weekdays or quick dinners.
Step-by-Step Instructions:
1. Cook the Vegetables and Shrimp:
Heat 1 teaspoon of oil in a large frying pan or wok over medium-high heat. Add the finely chopped onion and diced carrots. Stir-fry them for 2-3 minutes until they start to soften. If using shrimp, add it along with the peas and cook until the shrimp turn pink and are fully cooked.
2. Scramble the Eggs:
Push the cooked vegetables and shrimp to one side of the pan. Pour the remaining oil on the empty side. Add the beaten eggs and scramble gently until they are just set, then mix everything together.
3. Add Rice and Seasonings:
Add your cold cooked rice to the pan. Break up any clumps with your spatula and mix the rice well with the other ingredients. Season the mixture using soy sauce, mirin, sake (if you’re using them), and salt and pepper. Stir everything thoroughly to coat all the ingredients.
4. Finish Cooking and Serve:
Cook the fried rice for another 2-3 minutes, stirring often, so the rice gets heated through and slightly toasted. Transfer it to a bowl, shaping it neatly if you like. Garnish with shredded nori on top. For a special touch, serve with a fried egg on the side or on top for extra richness.
Enjoy your delicious homemade Japanese Fried Rice with your favorite dipping sauce or extra soy sauce if you’d like!
Can I Use Fresh Rice Instead of Day-Old Rice?
Freshly cooked rice tends to be too soft and sticky for fried rice, which can result in a mushy dish. It’s best to use cold, day-old rice to get those perfectly separated, fluffy grains. If you only have fresh rice, spread it out on a baking sheet to cool and dry for at least 30 minutes before cooking.
Can I Substitute the Shrimp with Other Proteins?
Absolutely! You can replace shrimp with diced chicken, tofu, or even thinly sliced beef. Just cook your chosen protein thoroughly before adding the rice to the pan, and season accordingly.
How Should I Store Leftover Fried Rice?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a pan over medium heat, adding a splash of water or soy sauce to keep it moist, and stir occasionally until heated through.
Is It Okay to Skip Mirin and Sake?
Yes, mirin and sake add a subtle sweetness and depth, but your fried rice will still taste great without them. Just use soy sauce with a pinch of sugar if you want a similar flavor balance.
