Japanese Fried Rice is a simple, tasty dish that brings together fluffy rice, scrambled eggs, and a mix of veggies like green onions and peas, all lightly seasoned with soy sauce. It’s quick to make and has a lovely balance of flavors and textures, from the soft rice to the little crunchy bits of vegetables.
I always like making this dish when I want something comforting but easy to throw together with whatever is in my fridge. I find that using day-old rice works best because it doesn’t get mushy, and tossing everything in a hot pan gives that perfect slight crispiness I love. Plus, it’s a great way to use leftover meat or tofu if you have any on hand.
My favorite way to enjoy Japanese Fried Rice is right out of the pan, with a sprinkle of green onions on top and maybe a dash of extra soy sauce for a little kick. It feels like a warm hug on a plate, especially after a busy day. I think everyone will appreciate how simple and satisfying it is!
Key Ingredients & Substitutions
Japanese short-grain rice: This rice gives the dish its sticky yet fluffy texture. Day-old rice is best because it’s less moist and won’t clump. If you don’t have short-grain, medium-grain rice can work too.
Vegetables: Onion, carrots, and peas are classic here. You can swap in other veggies like bell peppers or corn based on your preference or what’s on hand.
Eggs: Eggs are essential for adding richness. You beat some into the fried rice and add a fried egg on top for extra flavor and creaminess.
Shrimp: Optional but adds a lovely protein boost. You can replace shrimp with diced chicken, tofu, or skip meat altogether for a vegetarian option.
Soy sauce and sesame oil: These build the dish’s flavor base. For a gluten-free option, use tamari instead of soy sauce. Sesame oil should be added at the end to preserve its aroma.
How Do You Make Perfect, Non-Mushy Fried Rice?
The secret is starting with dry, day-old rice. Freshly cooked rice is too soft and can turn mushy when stir-fried. Here’s how I do it:
- Use cold rice from the fridge – it holds shape better.
- Heat your pan well before adding oil to avoid soggy rice.
- Don’t overcrowd the pan; give rice room to fry and get slightly crispy.
- Break up any clumps gently with your spatula while cooking.
- Add the soy sauce evenly and stir quickly to coat without steaming the rice.
Following these tips helps you get that nice texture where the rice grains stay separate and have a light crispiness in spots.
Equipment You’ll Need
- Large frying pan or wok – heats evenly and gives plenty of space to stir-fry without crowding the rice.
- Spatula or wooden spoon – perfect for tossing the rice and veggies without breaking grains.
- Small nonstick pan – handy for frying the sunny-side-up egg separately.
- Measuring spoons – for precise soy sauce and sesame oil amounts to balance flavor.
- Knife and cutting board – for chopping onions, carrots, and green onions quickly and safely.
Flavor Variations & Add-Ins
- Swap shrimp for diced chicken or pork for a different protein that soaks up the flavors well.
- Add chopped kimchi for a spicy, tangy twist that adds brightness.
- Use tofu cubes to keep it vegetarian but still pack in protein.
- Mix in corn or bell peppers to add sweetness and extra color.
How to Make Japanese Fried Rice
Ingredients You’ll Need:
- 3 cups cooked Japanese short-grain rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, diced
- ½ cup diced carrots
- ½ cup green peas (fresh or frozen)
- 2 eggs, lightly beaten
- 100 grams cooked shrimp, peeled and deveined (optional)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, thinly sliced (for garnish)
- 1-2 eggs, fried sunny-side up (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick and easy, perfect for a tasty meal on a busy day. If you’re using day-old rice, just make sure it’s ready beforehand to save time.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the diced onions and carrots. Cook for about 3-4 minutes until the vegetables soften and become fragrant.
2. Add Peas and Shrimp:
Stir in the green peas and, if using, cooked shrimp. Stir-fry for another 2 minutes until everything is heated through.
3. Scramble the Eggs:
Push the vegetables and shrimp to one side of the pan. Pour the beaten eggs into the empty side. Scramble gently and cook the eggs until they are just set.
4. Mix in the Rice:
Add the cooked rice to the pan. Mix everything well, breaking up any clumps of rice so the ingredients are evenly combined.
5. Season and Stir-fry:
Pour the soy sauce and sesame oil over the rice mixture. Stir-fry constantly for 3-5 minutes, allowing the rice to heat through and get a little crispy in spots. Season with salt and pepper to taste.
6. Fry the Eggs for Topping:
In a separate small pan, heat a little oil. Fry 1 or 2 eggs sunny-side up—the runny yolk adds a nice richness when served on top of your fried rice.
7. Serve and Garnish:
Dish the fried rice into bowls. Top each serving with a fried egg and sprinkle with sliced green onions. Enjoy your delicious Japanese fried rice!
Can I Use Freshly Cooked Rice Instead of Day-Old Rice?
You can, but freshly cooked rice tends to be too moist and can make the dish mushy. If you only have freshly cooked rice, spread it out on a tray to cool and dry for a bit before frying.
Can I Make This Recipe Vegetarian?
Absolutely! Simply skip the shrimp and use extra vegetables or tofu for protein. You might also want to add a little more soy sauce or a splash of mushroom seasoning for deeper flavor.
How Should I Store Leftovers?
Store leftover fried rice in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat, stirring frequently, to keep the rice from drying out.
What Other Proteins Can I Add Besides Shrimp?
Chicken, pork, or thinly sliced beef work well. Just cook them separately or ahead of time before adding to the fried rice. Tofu is a great plant-based option too!
