Japanese · Lunch
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.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
14gProtein
22gFat
62gCarbs
3gSugar
2gFiber
920mgSodium
186mgChol
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Instructions
1
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 soy sauce, sake, and sesame oil.
2
Fry 1
Heat 1/4 cup vegetable oil in a wok over highest heat until smoking, about 1-1.5 minutes. Add garlic, cook 15 seconds until fragrant. Pour beaten eggs in, scramble quickly 30–40 seconds until just set but slightly wet.
3
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.
4
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.
5
Plate
Transfer to serving bowls and top with 1 tsp toasted sesame seeds per bowl. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) cooked Japanese short-grain rice
- 4 large eggs
- 6 scallions
- 2 garlic cloves
- 3 tbsp soy sauce
- 2 tbsp sake
- 2 tsp sesame oil
- 1/4 cup vegetable oil
- 0.5 tsp white pepper
- 1 pinch salt
- 2 tsp toasted sesame seeds