Japanese Fried Rice

By Leslie Blythe  , ,   

October 11, 2017

My husband made me this lovely Japanese dinner last night. This Japanese Fried Rice which has tender soft-scrambled eggs and savory fried leftover rice and is the ultimate Japanese comfort food.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6 Servings


1In a small bowl combine soy sauce, sake and minced garlic. Set aside. 

2Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside. 

3Increase heat to high, add 1 tablespoon soy mixture and scallions, cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from the bottom of the pan, until heated through, about 3 minutes. Add the scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Garnish with additional scallion greens.


¼ cup soy sauce

2 tablespoons sake

2 cloves garlic, minced

2 teaspoons vegetable oil + 1 teaspoon sesame oil

2 large eggs

3 scallions, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)

4 cups day-old cooked long grain rice


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