Japanese Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Soy sauce: Adds a savory, umami flavor to the dish.

Vegetable oil: Used for cooking the ingredients in the wok.

Eggs: Beaten and scrambled to add protein and texture.

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Garlic: Minced to add a fragrant aroma and flavor.

Green onion: Chopped for a fresh, slightly sharp taste.

When making Japanese fried rice, it's essential to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using day-old rice, the grains are firmer and separate more easily, giving you that perfect, slightly chewy texture characteristic of good fried rice. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool to remove excess moisture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the dish well.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, edamame, and zucchini: These vegetables provide a similar texture and nutritional profile.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• chopped green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fried rice to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers with the date to keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. This ensures the best texture and flavor.
• For longer storage, place the fried rice in the freezer. It can be stored for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if it was frozen.
• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh green onions or other toppings to revive the dish before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover Japanese fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through.

• Microwave Method:

  1. Place the leftover Japanese fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes.
  5. Stir the rice and microwave for an additional 1-2 minutes if needed, until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Japanese fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is thoroughly heated.

• Steamer Method:

  1. Place the leftover Japanese fried rice in a heatproof dish that fits inside your steamer.
  2. Add water to the bottom of the steamer and bring it to a boil.
  3. Place the dish with the rice into the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Japanese fried rice in an air fryer-safe dish.
  3. Air fry for about 5-7 minutes, stirring halfway through to ensure even heating.
  4. Check to make sure the rice is heated through and serve immediately.

• Wok: A large, deep pan with a rounded bottom, perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and mix the ingredients in the wok.

• Knife: Essential for chopping the green onion and mincing the garlic.

• Cutting board: A sturdy surface to safely chop and prepare the vegetables and garlic.

• Measuring cups: Used to measure out the 2 cups of cooked rice and 1 cup of mixed vegetables.

• Measuring spoons: Used to measure the 2 tablespoons of soy sauce and 1 tablespoon of vegetable oil.

• Mixing bowl: Used to beat the eggs before adding them to the wok.

• Garlic press: An optional tool to easily mince the garlic cloves.

• Serving spoon: Used to serve the finished fried rice.

Use day-old rice: Day-old cooked rice is drier and prevents clumping, making it perfect for fried rice.

Prep ingredients ahead: Chop vegetables and green onion in advance to streamline the cooking process.

Cook eggs separately: Scramble the eggs first and set them aside to avoid overcooking.

High heat cooking: Use high heat to quickly cook the vegetables and rice, enhancing the flavors.

Use frozen vegetables: Opt for frozen mixed vegetables to save time on peeling and chopping.