Savory Japanese Fried Rice: A Quick Homemade Delight

This Japanese Fried Rice is a quick, customizable dish utilizing leftover ingredients, ready in under 25 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Lunch

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

4 cups Cooked Rice Day-old is best.

For the Vegetables

1 cup Diced Carrots Can substitute with parsnips.
1 cup Diced Bell Pepper Zucchini can be used instead.
1 cup Peas Fresh or frozen.
4 stalks Green Onions Shallots or chives can substitute.

For the Proteins

2 large Eggs Skip for a vegan version.
Optional Proteins Choose shrimp, chicken, or tofu.

For Seasoning

2 tablespoons Vegetable Oil Any neutral oil is fine.
3 tablespoons Soy Sauce Low-sodium optional.
1 tablespoon Sesame Oil Skip if not available.
to taste Salt
to taste Pepper

Equipment

large skillet
spatula

Method

Preparation Steps

Prepare your cooked, day-old rice to prevent sogginess.
In a large skillet, heat vegetable oil over medium-high heat.
Add diced carrots and bell pepper, cooking for 3-5 minutes until softened.
Stir in peas and cook for an additional 1-2 minutes.
Push vegetables to one side, crack in eggs and scramble until fully set.
Incorporate rice, breaking up clumps and mix thoroughly with the vegetables and eggs.
Season with soy sauce and sesame oil, stirring well to coat.
Add chopped green onions and stir for 1-2 minutes. Serve hot!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze portions for up to 1 month.

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