After months of not eating out, two weeks ago my husband and I were finally able to have our favorite ramen at a local Japanese restaurant. The tables were arranged following the safety distance of two meters. Aside from the usual ramen soup, I also tried their fried rice. I was not disappointed; I immensely enjoyed the fried rice! I loved that it had kernel corn and bean sprouts in it. These two vegetables added that extra texture to the fried rice. I wanted my family to try it so I decided to recreate this Japanese style fried rice at home.
Japanese style fried rice is an easy recipe to create and the ingredients are easily accessible and familiar to me. The fried rice I had used chashu as the main protein but I used char siu in this recipe. I kept the kernel corn, green onions, and bean sprouts because I love how these vegetables add extra texture and flavor in this recipe. At the end, as I always do with my fried rice, I add a drizzle of liquid seasoning for that added flavor. This Japanese style fried rice is a satisfying meal on its own. Along with shrimp fried rice and chicken fried rice, it will definitely be in my list of favorite fried rice!
- Eggs – adds great flavor and protein in this dish
- Olive oil – is used to cook the eggs and all the ingredients together
- Cooked rice – for best results, use day old and cold rice
- Chasu, char siu or ham – main protein in this recipe
- Vegetables: kernel corn, green onions and bean sprouts – add a layer of texture in this dish
- Seasonings: salt, soy sauce, white ground pepper and sesame oil – bring the flavors together in the fried rice
- Optional: liquid seasoning and roasted seaweed flakes – for added flavor and garnish
HOW TO MAKE JAPANESE STYLE FRIED RICE
To make this Japanese-style fried rice, first cook the beaten eggs in hot oil until firm. Next, add the cold rice and stir-fry for a few minutes until combined. Season the mixture with soy sauce and white ground pepper. Then, add the pork, kernel corn and green onions and stir-fry for another couple of minutes. Finally, add the bean sprouts and drizzle the mixture with sesame oil and liquid seasoning, if desired.
- Season the beaten eggs before frying for a tastier scramble.
- For best result, use a day old and cold rice.
- Use one pan to cook the eggs and the rest of the ingredients.
- The bean sprouts is added last to keep its crunchy taste.
- Drizzle the cooked fried rice with sesame oil for an added aroma flavor and taste.
Japanese Style Fried Rice
- 3 eggs , lightly beaten
- Kosher salt
- 2 tbsp olive oil
- 4 cups cold cooked rice
- 1 tbsp soy sauce
- ¼ tsp white ground pepper
- 6 oz chashu (Japanese braised pork) , char siu (Chinese bbq pork) or ham, diced
- 1/2 cup canned sweet kernel corn , drained
- 3 green onions , chopped
- 1 cup bean sprouts
- 1 tsp sesame oil
- 2 tsp liquid seasoning (optional)
- Roasted seaweed flakes (optional)
- Season the eggs with salt.
- In a large non-stick skillet or wok, heat the oil over medium high heat. Add the beaten eggs and cook until starting to set. Then push the set eggs toward the center and let the unset egg run to the edges. Continue cooking until the eggs are firm. Add the rice and stir-fry for 3 minutes, stirring and breaking up any clumps. Season with soy sauce and white pepper.
- Add the pork, corn and green onions, and stir-fry for 2 minutes. Taste; add more salt if needed. Gently stir in the bean sprouts. Drizzle with sesame oil and liquid seasoning, if using.
- Serve. Garnish with roasted seaweed flakes, if using.