Japanese Fried Rice (Easy 4 Variations)
A simple Japanese fried rice made with egg-coated rice for light, fluffy grains. Not soy-heavy, clean in flavor, and easy to customize. Includes 4 variations: plain, garlic butter, takana, and chicken.
Equipment
- 1 Frying pan
- 1 wooden spoon
- 2 mixing bowls
Ingredients
Plain Japanese Fried Rice
- 150 g cooked rice
- 30 g egg for mixing
- 20 g egg for cooking
- 15 g neutral oil
- 8 g shallot finely chopped
- 3 g soy sauce
- 2 g Japanese salt and pepper shio kosho
Garlic Butter Fried Rice
- 150 g cooked rice
- 30 g egg for mixing
- 20 g egg for cooking
- 5 g neutral oil
- 15 g butter
- 5 g sliced garlic
- 3 g soy sauce
- 2 g Japanese salt and pepper shio kosho
- Kizami nori optional
Takana Fried Rice
- 150 g cooked rice
- 30 g egg for mixing
- 20 g egg for cooking
- 15 g neutral oil
- 30 g takana well squeezed
- 3 g soy sauce
- 1 g Japanese salt and pepper adjust depending on saltiness
Chicken Fried Rice
- 150 g cooked rice
- 30 g egg for mixing
- 20 g egg for cooking
- 10 g + 5 g neutral oil split use
- 80 g chicken thigh small dice
- 8 g shallot finely chopped
- 2 g soy sauce for chicken
- 3 g soy sauce for rice
- 2 g Japanese salt and pepper + pinch extra for chicken
Instructions
Plain Japanese Fried Rice
- In a bowl, mix rice with 30 g egg and shio kosho until evenly coated.
- Heat oil in a pan over medium-high heat.
- Add 20 g egg and scramble lightly (about 70% cooked).
- Add rice and break it apart while frying.
- Cook until grains separate and lightly dry.
- Add shallot and sauté briefly (no browning).
- Add soy sauce and toss quickly.
- Taste and adjust seasoning if needed.
- Serve immediately.
Garlic Butter Japanese Fried Rice
- In a bowl, mix rice with 30 g egg and shio kosho until evenly coated.
- Heat oil and butter in a pan over medium heat.
- Add sliced garlic and cook until lightly golden (not burnt).
- Add 20 g egg and scramble lightly.
- Add rice and fry, breaking it apart.
- Cook until grains separate and lightly golden.
- Add soy sauce and toss quickly.
- Taste and adjust seasoning if needed.
- Serve and garnish with kizami nori. (optional)
Takana Japanese Fried Rice
- In a bowl, mix rice with 30 g egg and a light amount of shio kosho (optional).
- Heat oil in a pan over medium-high heat.
- Add takana and sauté briefly to release aroma.
- Add 20 g egg and scramble lightly.
- Add rice and fry, breaking it apart.
- Cook until grains separate.
- Add soy sauce and toss lightly.
- Taste and adjust seasoning if needed.
- Shape into a mould for plating if desired
Chicken Japanese Fried Rice
- In a bowl, mix rice with 30 g egg and shio kosho until evenly coated.
- Heat oil in a pan over medium-high heat.
- Add chicken and season lightly with salt and pepper.
- Cook until about 80% done.
- Add soy sauce and cook until lightly caramelized.
- Remove chicken from pan.
- Add remaining oil and 20 g egg, scramble lightly.
- Add rice and fry until grains separate.
- Return chicken and combine.
- Add shallot and sauté briefly.
- Add soy sauce and toss.
- Taste and adjust if needed.
- Serve immediately.
Notes
Pro Tips
- Key Technique: Mixing egg into the rice before frying helps separate grains and creates a lighter, fluffier texture.
- 1 egg = about 50–60 g (without shell)
Use 1 whole egg per recipe. Split into ~30 g for mixing and ~20 g for cooking. - Warm rice works better than cold rice
Slightly warm rice helps the egg coat evenly and cook more consistently. - Using cold rice? Reheat first
If using fridge rice, microwave briefly until just warm before mixing with egg. - Fresh or day-old rice both work
Texture depends more on technique than age — the egg coating helps separate grains either way. - Don’t overuse soy sauce
Japanese fried rice is lighter in flavor compared to Chinese-style. Add just enough to season, not soak. - Cook over medium-high heat
Enough heat to dry and separate the rice, but not so high that the egg burns.