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Japanese Fried Rice
Sana Yousaf

Japanese Fried Rice Recipe

A savory and quick Japanese fried rice (yakimeshi) packed with umami flavors, featuring vegetables, egg, and soy sauce. Perfect for weeknight dinners or meal prep!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 tbsp sesame oil or vegetable oil for a milder flavor
  • 1 small onion finely diced
  • 1 medium carrot finely diced
  • 1/2 cup frozen peas or fresh, blanched
  • 2 large eggs lightly beaten
  • 3 cups day-old cooked rice preferably Japanese short-grain or jasmine rice
  • 3 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp mirin optional, for a hint of sweetness
  • 1 tsp sake optional, for umami depth
  • 2 green onions thinly sliced (for garnish)
  • 1 tsp toasted sesame seeds optional, for garnish
  • Salt and pepper to taste

Method
 

  1. Prepare the ingredients: Dice onion and carrot into small, uniform pieces. Thaw frozen peas or blanch fresh ones. Beat eggs and set aside.
  2. Heat the pan: Add sesame oil to a large skillet or wok over medium-high heat until shimmering.
  3. Sauté the vegetables: Add onion and carrot, sauté for 3-4 minutes until softened but crisp. Add peas and cook for 1-2 minutes.
  4. Cook the eggs: Push vegetables to one side, pour eggs into the empty side, and scramble gently for 1 minute until just set. Mix with vegetables.
  5. Add the rice: Break up day-old rice clumps and add to the pan. Stir-fry for 4-5 minutes until evenly coated and heated through.
  6. Season the rice: Drizzle soy sauce, mirin, and sake (if using) over rice. Toss well to combine. Season with salt and pepper.
  7. Garnish and serve: Remove from heat, sprinkle with green onions and sesame seeds, and serve hot.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water.
  • Freezing: Freeze in portioned containers for up to 1 month. Thaw overnight before reheating.
  • Substitutions: Use quinoa or cauliflower rice for low-carb options. Swap peas for edamame or corn.
  • Make It Spicy: Add a pinch of shichimi togarashi or chili oil for heat.
  • Protein Boost: Add shrimp, chicken, or tofu for extra protein.

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