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Japanese Fried Rice Recipe
Anousha Zain

Japanese Fried Rice Recipe

This Japanese Fried Rice is a quick, flavorful dish made with day-old rice, vegetables, eggs, and savory seasonings. It is perfect for busy weeknights or as a delicious side dish alongside your favorite Japanese meals. The combination of soy sauce, sesame oil, and garlic creates an authentic restaurant-style flavor that's easy to make at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked day-old jasmine rice
  • 2 tablespoons vegetable oil
  • 2 eggs lightly beaten
  • 2 cloves garlic minced
  • ½ small onion finely diced
  • ½ cup diced carrots
  • ½ cup frozen peas
  • 2 green onions sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper
  • Salt to taste
  • Sesame seeds for garnish optional

Method
 

  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. Scramble the eggs until just cooked and transfer them to a plate.
  3. Add the remaining oil to the skillet.
  4. Sauté the garlic and onion for about 1 minute.
  5. Add the carrots and cook for 2–3 minutes until slightly tender.
  6. Stir in the peas and cook for another minute.
  7. Add the cold cooked rice and break up any clumps.
  8. Stir-fry for 3–4 minutes until the rice is heated through.
  9. Add the soy sauce, oyster sauce, sesame oil, and white pepper.
  10. Mix well until the rice is evenly coated.
  11. Return the scrambled eggs to the pan.
  12. Stir in the sliced green onions.
  13. Taste and adjust salt if needed.
  14. Garnish with sesame seeds and serve hot.

Notes

  • Day-old rice gives the best texture and prevents mushy fried rice.
  • Cook over high heat for authentic wok-style flavor.
  • Add cooked chicken, shrimp, or beef for extra protein.
  • Feel free to include mushrooms, corn, or bell peppers.
  • Use low-sodium soy sauce if preferred.
  • Avoid overcrowding the pan for the best stir-fry texture.

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