Japanese Fried Rice
Japanese Fried Rice is a simple and satisfying dish that brings together fluffy rice, scrambled eggs, tender pieces of chicken or shrimp, and a mix of veggies like peas and…
Tip: save now, cook later.Japanese Fried Rice is a simple and satisfying dish that brings together fluffy rice, scrambled eggs, tender pieces of chicken or shrimp, and a mix of veggies like peas and carrots all tossed in a light soy sauce. It’s got that perfect balance of flavors and textures that make it both comforting and full of little surprises in every bite.
I love making Japanese Fried Rice when I want something quick yet filling. What I really enjoy is how easy it is to customize — sometimes I add a little bit of green onion or a dash of sesame oil to make it extra tasty. It’s one of those dishes that feels homemade but still special, and I find it’s a great way to use up leftovers in the fridge.
My favorite way to enjoy this fried rice is right out of the pan, with a simple side of pickled vegetables or miso soup. It’s a great meal for any day of the week, and it never fails to bring a bit of warmth and cheer to the table. Plus, it’s always a crowd-pleaser when I have friends over!
Key Ingredients & Substitutions
Japanese Short-Grain Rice: Using day-old rice is key because it’s drier and less sticky, which helps prevent clumps when frying. If you don’t have Japanese rice, medium-grain rice works well too.
Vegetable or Sesame Oil: Regular vegetable oil works fine, but sesame oil adds a great nutty flavor. You can use a mix if you want a subtle sesame taste.
Soy Sauce & Mirin: Soy sauce adds saltiness and umami. Mirin is optional but brings a mild sweetness. If you don’t have mirin, a small pinch of sugar or honey works well.
Eggs: Eggs add richness and texture. Scrambled eggs and a fried egg on top are traditional. For a vegan option, try tofu scramble or skip the egg.
Vegetables: Carrots and peas give color and texture. You can swap peas with edamame or corn. Green beans can work as a fresh alternative.
How Do You Get Perfectly Fluffy Fried Rice Without It Sticking?
The secret is bright and dry rice along with the right cooking heat and technique:
- Use chilled, day-old rice. Freshly cooked rice is too moist and clumps easily.
- High heat is important. It helps dry the rice quickly and get a slight toasty flavor.
- Cook ingredients separately when needed. For example, scramble eggs first and remove, sauté veggies separately, then add rice last.
- Don’t stir constantly. Let the rice sit a bit on the pan to get a light crust before stirring.
- Break up clumps. Use your spatula or spoon to gently separate rice grains as you stir-fry.
Practice helps a lot, but these tips will make your fried rice fluffy and separate every time. Adding a splash of soy sauce near the end keeps it flavorful without making it soggy.
Equipment You’ll Need
- Large non-stick frying pan or wok – heats evenly and gives plenty of space to toss the rice without spilling.
- Spatula or wooden spoon – perfect for stirring and breaking up rice clumps without scratching your pan.
- Measuring spoons – great for adding soy sauce and oils precisely so your flavors stay balanced.
- Mixing bowl – handy for beating eggs before adding them to the pan smoothly.
Flavor Variations & Add-Ins
- Swap chicken or shrimp for tofu to make it vegetarian and add some extra protein.
- Add diced shiitake mushrooms for a deeper umami flavor and earthy texture.
- Mix in cooked corn or edamame for a bit of sweetness and extra color.
- Top with a drizzle of spicy mayo or a sprinkle of toasted sesame seeds for added richness and crunch.
Japanese Fried Rice (Chahan)
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked Japanese short-grain rice (preferably day-old, chilled)
- 2 tablespoons vegetable oil (or sesame oil for more flavor)
- 2 cloves garlic, finely minced
- ½ cup onion, finely chopped
- ½ cup carrot, finely diced
- ½ cup green peas or chopped green beans
- 2 eggs
- 3 green onions, chopped (reserve some for garnish)
- 2 tablespoons soy sauce
- 1 teaspoon mirin (optional, for subtle sweetness)
- Salt and pepper to taste
- 1-2 small red chili peppers, thinly sliced (for garnish)
- 1 fried egg (sunny side up) per serving (optional, for topping)
How Much Time Will You Need?
This recipe takes around 10 minutes of prep time and about 10 minutes to cook. Using pre-cooked rice helps keep the cooking quick. So in total, plan for about 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Make sure you have day-old rice ready; this keeps the grains firm and less sticky. Chop your garlic, onions, carrots, green onions, and chili peppers while heating your oil.
2. Cook the Eggs
Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Scramble the eggs gently until just set, then remove and set aside.
3. Sauté the Vegetables
Add the remaining oil to the pan. Sauté garlic and onions until fragrant and translucent. Then add diced carrots and peas, cooking for 3-4 minutes until tender.
4. Stir-Fry the Rice
Turn the heat up to high. Add the chilled rice, breaking up any clumps. Mix continuously as you stir-fry until the rice is heated through.
5. Season and Combine
Add soy sauce and mirin to coat everything evenly. Return the scrambled eggs to the pan with the chopped green onions. Stir thoroughly, then season with salt and pepper to taste.
6. Serve and Garnish
Plate the fried rice in a neat pile. Place a sunny-side-up fried egg on top of each serving. Garnish with sliced red chili peppers and extra green onions. Enjoy your warm, delicious Japanese Fried Rice!
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 fried rice texture. If you only have fresh rice, spread it out on a tray to cool and dry for at least 30 minutes before frying.
What Can I Substitute for Mirin?
If you don’t have mirin, you can use a teaspoon of sugar or honey mixed with a splash of water or sake as a substitute. It adds a subtle sweetness that balances the soy sauce.
How Do I Store Leftover Fried Rice?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat, stirring occasionally, to bring back its texture and flavor.
Can I Make This Recipe Vegetarian or Vegan?
Absolutely! Simply skip the eggs or use tofu scramble for a vegan alternative and use vegetable oil instead of sesame oil. You can also add more veggies like mushrooms or bell peppers for extra flavor and nutrition.