Japanese Fried Rice
A Japanese home kitchen staple, day-old rice stir-fried over extreme heat with egg, spring onion, soy, and sesame until each grain is separate, lightly charred, and deeply savoury.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Break cold rice apart with your hands, separating clumps completely. Beat 4 eggs with a pinch of salt and 0.5 tsp white pepper. Grate 2 garlic cloves. Finely slice 6 spring onion stalks. Measure 3 tbsp soy sauce, 2 tbsp sake, and 2 tsp sesame oil.
Fry 1
Heat 4 tbsp vegetable oil in a wok over highest heat until smoking, about 1–2 minutes. Add garlic, cook 15 seconds until fragrant. Pour beaten eggs in, scramble quickly 20–30 seconds until just set but slightly wet.
Fry 2
Add 440g cold rice immediately. Press and toss vigorously over high heat 3–4 minutes, spreading rice in single layer between tosses until lightly charred and each grain separates.
Finish
Pour soy sauce and sake around wok edge, toss 30 seconds until evenly distributed. Add sesame oil and spring onion, toss once more until combined.
Plate
Transfer to serving bowls and top with 2 tsp toasted sesame seeds divided between servings. Serve immediately while grains are hot and separate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.