Japanese Fried Rice Recipe

Rice: Preferably day-old, as it has a firmer texture suitable for stir-frying.

Mixed vegetables: A combination of carrots, peas, and corn adds color and nutrition to the dish.

Soy sauce: Provides a savory umami flavor that enhances the overall taste.

Sesame oil: Adds a rich, nutty aroma and flavor that is characteristic of Japanese cuisine.

Eggs: Beaten and scrambled to add protein and texture.

Garlic: Minced to infuse the dish with a fragrant aroma.

Onion: Chopped to add sweetness and depth of flavor.

Vegetable oil: Used for stir-frying the ingredients.

When making Japanese fried rice, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice is drier and firmer, making it easier to achieve that perfect, slightly crispy texture when stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for a few hours to dry it out.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, you can use freshly cooked rice but spread it out on a baking sheet to cool and dry out slightly before using.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, broccoli, and snap peas: These vegetables provide a similar texture and a variety of colors, maintaining the visual appeal and nutritional value.

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

• sesame oil - Substitute with olive oil: Olive oil can be used if you don't have sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds to compensate.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs, providing a similar texture.

• minced garlic - Substitute with garlic powder: Use garlic powder if you don't have fresh garlic, but reduce the quantity to avoid overpowering the dish.

• chopped onion - Substitute with shallots: Shallots can be used in place of onions for a milder, sweeter flavor.

• vegetable oil - Substitute with canola oil: Canola oil is a good alternative as it has a high smoke point and a neutral flavor.

• Allow the Japanese fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date to keep track of freshness.
• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer, where it can last for up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or water to help rehydrate the rice and prevent it from sticking.
• Stir-fry until the fried rice is heated through, breaking up any clumps with a spatula. You can also microwave it in a microwave-safe dish, covered with a damp paper towel, for 2-3 minutes, stirring halfway through.
• For an extra burst of flavor, consider adding a bit more soy sauce or sesame oil during reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover Japanese fried rice.
  4. Stir frequently to ensure even heating and to prevent sticking.
  5. Cook for about 5-7 minutes or 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 2-3 minutes, stirring halfway through.
  5. Check the temperature and microwave for an additional 1-2 minutes if needed.

• 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 drying out.
  4. Bake for about 15-20 minutes or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steamer Method:

  1. Place the leftover Japanese fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of boiling water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 10 minutes or until the rice is heated through.
  5. Stir occasionally to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for chopping the onion and mincing the garlic.

• Cutting board: A flat surface used to chop and prepare ingredients safely.

• Measuring cups: Tools used to measure the exact amount of rice and mixed vegetables.

• Measuring spoons: Tools used to measure the soy sauce, sesame oil, and vegetable oil accurately.

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

• Whisk: A tool used to beat the eggs until they are fully combined.

• Serving spoon: A large spoon used to serve the fried rice once it is cooked.

• Stove: The heat source used to cook the ingredients in the wok.

Use pre-chopped vegetables: Save time by using pre-chopped vegetables from the store.

Cook rice in advance: Prepare rice a day before and store it in the fridge.

Use a large wok: A large wok allows for even cooking and faster stir-frying.

Pre-measure ingredients: Measure all ingredients before starting to cook.

High heat cooking: Cook on high heat to reduce cooking time.

Batch cooking: Double the recipe and freeze portions for future meals.