Japanese Fried Rice Recipe
A quick and savory Japanese fried rice (yakimeshi) made with short-grain rice, vegetables, and your choice of protein. This umami-packed dish is ready in just 20 minutes, perfect for using leftover rice!
Ingredients
- 2 cups cooked short-grain Japanese rice preferably day-old, chilled
- 2 tbsp vegetable oil or sesame oil
- 1 small onion finely diced
- 1 small carrot finely diced
- 2 green onions thinly sliced
- ½ cup diced ham or cooked chicken optional, or use tofu for vegetarian
- 2 large eggs lightly beaten (omit for egg-free)
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tsp mirin optional
- Salt and pepper to taste
- ¼ tsp MSG optional, for umami
Instructions
- Prepare ingredients: Chop vegetables finely and break up rice clumps.
- Heat pan: In a large skillet or wok, heat vegetable oil over high heat until shimmering.
- Cook vegetables: Add onion and carrot, stir-frying for 2-3 minutes until softened.
- Add protein: If using ham, chicken, or tofu, stir-fry for 1 minute.
- Scramble eggs: Push ingredients to one side, pour in eggs, and scramble until just set (30 seconds). Break into small pieces. Skip for egg-free version.
- Stir-fry rice: Add rice, spread evenly, and let sit for 30 seconds to crisp. Stir-fry for 2-3 minutes.
- Season: Add soy sauce, mirin, salt, pepper, and MSG (if using). Stir-fry for 1 minute.
- Finish: Toss in green onions, stir for 30 seconds, and serve hot.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of oil.
- Freezing: Freeze in portions for up to 1 month. Thaw overnight before reheating.
- Substitutions: Swap rice for cauliflower rice for low-carb, or use tamari for gluten-free.
- Make it spicy: Add chili oil or sriracha for heat.
- Vegetarian: Use tofu, edamame, or mushrooms instead of meat.
- Pro tip: For extra flavor, sprinkle furikake or drizzle sesame oil before serving.