Japanese fried rice is a tasty and flavorful side dish for both Japanese fish and chicken dishes. It’s quick to make if you have pre-cooked sushi rice that preferably is a day old. If the rice is cooked the same day, it needs to dry out a bit by being spread out on a baking sheet or tray and allowed rest for a couple of hours.
You will need
Rice Cooking
1.1 cup Japanese rice
1.1 cup water
2 tbsp rice vinegar
1 tbsp mirin
1 tsp salt
1 ½ tbsp granulated sugar
Fried rice
2 large eggs (about 3.5 oz), beaten in a bowl
2 spring onions (the white part, thinly sliced) (save the green part for serving)
2/3 cup shallots (about 2.8 oz peeled weight), finely chopped
4 slices turkey pastrami, cut into ¼ inch pieces
2/3 - 1 cup Sugar snap peas (about 2.6 oz), rinsed, string removed and cut into ¼ inch pieces
0.65 – 0.85 cup red bell pepper (about 3.5 oz), finely diced into about ¼ inch pieces
3 + 3 tbsp canola oil
1/4 tsp white pepper
0.38 cup Japanese soy sauce
Serving
2 spring onions (the green part, thinly sliced diagonally)
Roasted sesame seeds
How to make it
Start by cooking the rice (preferably a day before)
1. Put the rice in a bowl and pour over water. Wash the rice and pour off the water. Repeat five times. After the fifth rinse, pour the rice into a colander. Let it stand and drain for 60 minutes.
1.1 cup Japanese rice
2. Mix vinegar, mirin, salt, and sugar in a bowl. Stir until the sugar and salt have dissolved.
2 tbsp rice vinegar
1 tbsp mirin
1 tsp salt
1 ½ tbsp granulated sugar
3. Cook rice in a pot: Add rice and water to a pot and bring to a boil on high heat. Then turn down to low heat and put on a lid. Simmer the rice for 15 minutes and then pull away from the heat and let stand for 10 minutes without lifting the lid.
1.1 cup Japanese rice
1.1 cup water
Cook rice in a rice cooker: Add rice and water to the rice cooker and turn it on. Let it remain in the rice cooker for 10 minutes after it is done without lifting the lid.
1.1 cup Japanese rice
1.1 cup water
4. Put the rice in a bowl to cool and add the vinegar mixture. Stir gently so that the rice does not break.
5. If the rice is cooked the same day it is used, spread it out on a baking sheet with parchment paper so that it can dry out a little. If the rice has been in the fridge overnight, take it out and let it become room temperatured. Break it apart with your fingers so that there are no lumps.
6. Prepare the other ingredients by chopping, slicing, dicing, and whisking.
2 spring onions (the white part, thinly sliced) (save the green part for serving)
2 large eggs (about 3.5 oz), beaten in a bowl
2/3 cup shallots (about 2.8 oz peeled weight), finely chopped
4 slices turkey pastrami, cut into ¼ inch pieces
2/3 - 1 cup Sugar snap peas (about 2.6 oz), rinsed, string removed and cut into ¼ inch pieces
0.65 – 0.85 cup red bell pepper (about 3.5 oz), finely diced into about ¼ inch pieces
Cooking
7. Ensure that all ingredients are prepared and easily accessible in different bowls.
Heat up canola oil in a wok or frying pan on medium-high heat and make sure the entire surface is covered with oil. Add the eggs and fry for a few seconds until they lay on top of the oil. Sweep the eggs towards the edges of the vessel. They should still be a bit loose, fluffy, and almost runny on top. Put the eggs on a plate and set aside.
3 tbsp canola oil
2 large eggs (about 3.5 oz), beaten in a bowl
8. Add the remaining oil and heat up. Then add shallots and spring onions. Fry for about 4 minutes while stirring.
3 tbsp canola oil
2/3 cup shallots (about 2.8 oz peeled weight), finely chopped
2 spring onions (the white part, thinly sliced) (save the green part for serving)
9. Add turkey pastrami, sugar snap peas, and bell pepper. Fry while stirring for another 4 minutes.
4 slices turkey pastrami, cut into ¼ inch pieces
2/3 - 1 cup Sugar snap peas (about 2.6 oz), rinsed, string removed and cut into ¼ inch pieces
0.65 – 0.85 cup red bell pepper (about 3.5 oz), finely diced into about ¼ inch pieces
10. Add the cooked rice (where lumps separated before) and mix it down the greens and turkey mixture. Stir until the rice is covered by the oil and gets a slightly roasted surface.
Approximately 2.10 cups cooked Japanese rice
11. Put the eggs back in the cooking vessel and distribute them into smaller pieces while the eggs are stirred down and mixed with the rice. Add more oil if needed. Add white pepper and mix well.
1/4 tsp white pepper
12. Add soy sauce and mix well so that all rice is covered by soy. Stir all the time to get air in so that the rice does not clump.
0.38 cup Japanese soy sauce
13. Remove from heat and add half of the green part of the spring onion and stir down.
1 spring onions (the green part, thinly sliced diagonally)
14. Portion the rice in a small bowl and press the rice down. Turn the bowl with rice upside down on each plate and remove it, so that the rice forms a dome. Sprinkle with some roasted sesame seeds and remaining green part of the spring onion on top.
1 spring onions (the green part, thinly sliced diagonally)
Roasted sesame seeds
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